Shrimp + Curry-Mustard Rice Salad + Avocado Sauce

Preparation Time: 30 minutes - 1 hour       Cooking Time: 30 minutes - 1 hour        Serves: 1
Category: Dinner       Sub-Category: Seafood        Cuisine: American 
 
 Ingredients:

You will need:
white rice, chicken broth, 1.5 avocados, parsley, lemon juice, celery, red bell pepper, a spring onion (a sweet yellow or red onion would sub fine), dried cranberries, almond slivers, olive oil, salt, pepper, heavy cream, and curry mustard.

I bought the curry mustard as a local product from an upscale grocer, but looking at the ingredients you could just add a bit of sugar and curry powder to a decent quality Dijon mustard and probably get pretty close. 
  
 
 Step 1:

For the rice salad, you’ll need 1 cup of jasmine rice cooked in 1.75 cups of low-sodium chicken broth.

When done, toss with a bit of olive oil, and let it cool. Then you’ll need 1 spring onion, diced; 2 ribs celery, diced; 1/2 red bell pepper, diced; 1/4 cup slivered almonds, toasted; 1/4 cup of diced dried cranberries; 1 TB or so of curried mustard; and 1 avocado, diced, tossed in 1 TB lemon juice to preserve the green color.

Toss and set aside to let the flavors marry while you prepare your sauce and shrimp. This is really delicious and could be a meal by itself.
 

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