Shrimp and Rice Vermicelli Salad



4 servings



1 cup (250) water
1 cup (250) dry white wine
2 bay leaves
1/2 lemon, thinly sliced
1 green onion, peeled and thinly sliced
3 cloves garlic, chopped
1/2 tsp. (2) red pepper flakes
1 lb. raw shrimp, peeled and de-veined
1 pkg. (250) rice noodles
3 tbsp. (45) olive oil
1 tbsp. (15) rice vinegar
1 tsp. (5) freshly grated lemon rind
1 tsp. (5) ground white pepper
1 tbsp. (15) Dijon mustard
1 sm. red bell pepper, thinly sliced
1 sm. fresh red chile pepper, seeds removed, thinly sliced
1 carrot, peeled and julienned
1 pkg (150 g) Apetina® Crumbled Feta Cheese with Garlic& Herbs
1 cup (250) fresh basil, washed and julienned


In a medium saucepan combine the water, white wine, bay leaves, lemon, green onions, garlic and red pepper flakes and bring to a boil. Add shrimp and cook for approximately 5 minutes or until shrimp are pink and cooked through. Remove from heat and drain. Set aside to cool and refrigerate until ready to use. Bring a large saucepan of water to boil; add rice noodles ““ immediately remove from heat and allow the noodles to soak in the water until they turn translucent. Drain and rinse with cold water. Using scissors, cut the noodles
into shorter lengths if desired. In a medium bowl whisk together olive oil, rice vinegar, lemon rind and Dijon mustard; set aside or refrigerate until ready to use. In a large bowl add shrimp, rice noodles, red bell pepper, chile pepper,
carrot , Feta and fresh basil, stir in dressing to combine well. This salad is best made ahead of time and refrigerated for full flavour.
Makes 4 servings

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This recipe was provided by Tre Stelle

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