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Calabrian Shrimp with Black Rice

Calabrian Shrimp with Black Rice

Sometimes it’s okay to judge a book by its cover—especially when it’s as striking and gorgeous as this shrimp and black rice dish. First, we marinate the shrimp in a garlicky, citrus pepper marinade, inspired by the bold and bright flavors of Southern Italian cuisine. Then, we sauté and serve them over a bed of black rice. We finish the dish with a handful of baby arugula.

INGREDIENTS

DIRECTIONS

  1. In a food processor, pulse chili peppers, chili oil, garlic, basil, honey, and lime zest, lemon juice, and olive oil in a food processor. Once finely minced, add the olive oil in a slow, steady stream on a low speed.
  2. Place shrimp in a resealable bag. Pour the marinade on top, gently shaking to coat. Allow the shrimp to marinate in the refrigerator for 1 hour or overnight.
  3. Heat 1 tablespoon oil in a skillet over medium heat. Add shrimp and sauté for 2 minutes on each side or until just opaque. Remove from the pan and set aside.
  4. Meanwhile, rinse the rice in a sieve under cold running water. Drain and add rice to a saucepan along with 2 ¾ cups of water.
  5. Bring water to a boil before reducing to a simmer. Cook with the lid ajar for 25 to 30 minutes until all the liquid has been absorbed.
  6. Transfer rice to a platter top with shrimp and arugula. Serve.

Calabrian Shrimp with Black Rice

Sometimes it’s okay to judge a book by its cover—especially when it’s as striking and gorgeous as this shrimp and black rice dish. First, we marinate the shrimp in a garlicky, citrus pepper marinade, inspired by the bold and bright flavors of Southern Italian cuisine. Then, we sauté and serve them over a bed of black rice. We finish the dish with a handful of baby arugula.