Rice Salad with Shrimp From the Steamer

For the rice salad with shrimp, peel and finely chop the garlic. Steam half of the garlic with the rice, and water or vegetable stock at 100° C for about 25 minutes.

Then stir well several times with the remaining liquid and steam or let cool. The rice still absorbs the remaining water!

In the meantime, wash the fennel and cut into small pieces. Place the frozen shrimp and fennel each in a perforated container and steam at 100° C for 5 minutes.

Chop the dill and stir into the rice with the fennel and shrimp. Cut chili into rings and mix into rice salad. Add remaining garlic and season to taste with salt, ground pepper, lemon juice and a generous dash of high quality olive oil.

Leave the finished rice salad with shrimps to infuse in the refrigerator and then serve at room temperature.

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