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
Marinade:
- 6 DeLallo Calabrian Chili Peppers
- 1 tablespoon oil from jar of DeLallo Calabrian Chili Peppers
- 2 garlic cloves
- 1 bunch fresh basil
- 1 tablespoon honey
- Zest from 1 lime
- 1 tablespoon DeLallo Lemon Juice Slice
- 1 tablespoon DeLallo Extra Virgin Olive Oil
Shrimp:
- 1 pound large shrimp, tails on, cleaned, peeled & deveined
- 1 ½ cups DeLallo Italian Black Rice
- 2 ¾ cups water
- 8 ounces baby arugula
DIRECTIONS
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer rice to a platter top with shrimp and arugula. Serve.
