Ingredients:
1 1/4 cups arborio rice or 1 1/4 cups long-grain white rice
1/4 cup fresh lemon juice
3/4 lb shrimp, shelled and deveined
4 -5 tablespoons extra virgin olive oil
4 ripe tomatoes, seeded and diced
1 large fennel bulbs, halved,cored and cut into 1/4 inch dice
4 scallions, thinly sliced
1/4 cup chopped fresh dill
1 clove garlic, minced
crushed red pepper flakes (optional)
Directions:
In a large saucepan, bring 10 cups of water to a boil.
Stir in 1 tblsp salt.
Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
Drain in a colander, rinse with cold water and drain again.
Place the rice in a large serving bowl.
Bring a saucepan of salted water to a boil and stir in 1 tblsp of the lemon juice.
Add the shrimp and cook until opaque, about 1 1/2 minutes.
Drain the shrimp.
Transfer to a work surface and chop into small pieces.
Toss the rice with 1/4 cup of th e oil and the remaining 3 tblsps lemon juice.
Add the shrimp, tomatoes, fennel, scallions, dill and garlic; toss.
Add up to 1 tblsp more of oil.
Season with salt and crushed red pepper.
Let stand for at least 20 minutes before serving.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.