To make the rice: Using a deep heavy-bottomed pot, bring the 2 2/3 cups
water and salt to a boil. Add the rice slowly so the boiling doesn't stop. Cover
and simmer for 20 minutes without stirring or removing the cover. The rice should
be just soft and the water absorbed.
While the rice is simmering, preheat the over to 350 degrees F. Put the
1 cup water and sugar in a heavy-bottomed saucepan and bring it to a boil. Add
the walnuts and simmer for about 4 minutes.
Drain and add the walnuts in a single layer on a baking sheet. Put in the
oven and toast the walnuts for about 5 or 6 minutes. Watch carefully so the
walnuts don't brown - you just want to dry them out. Remove from the oven and
Mix the mayonnaise, corn syrup and horseradish together in a large bowl,
stir until smooth and well-blended and set aside.
Bring a pot of water to boil, drop the shrimp in and let simmer for about
30 seconds, just long enough to heat the shrimp through. Drain the shrimp and
quickly stir them into the horseradish sauce, coating them on all sides.
Fluff up the rice with a fork. Serve the shrimp with the sweet walnuts on
top and rice on the side.
Servings: 4 | Prep Time: 30 min | Cook Time: 30 min
This dish is good served warm or at room temperature.
Nutrition Information: Calories: 826 Total Fat: 27.5 g Saturated Fat: 4 g
Monounsaturated Fat: 3 g Polyunsaturated Fat: 15 g Trans Fat: 0 g Cholesterol: 172
mg Sodium: 1131 mg Total Carbohydrate: 116 g Dietary Fiber: 3 g Protein: 32 g
Created By: Mega Menu
Recipe and photo credit: California Walnut Commission