Chili Shrimp Over Black Rice Recipes

CHILI SHRIMP OVER BLACK RICE

Chili Shrimp Over Black Rice image

Black rice has a slightly sweet and nutty flavor that is so delicious with heat and spice, so I decided to pair it with some Thai flavors in this dish. L.A. has an incredible Thai Town that I've been exploring for years. I love Thai cuisine for its balance of all the flavor experiences at once: spicy, salty, sweet, savory, sour and bright.

Provided by Claire Thomas : Food Network

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 13

Ingredients

1 cup black rice
4 tomatoes, roughly chopped
2 red bell peppers, seeded and chopped
2 stalks lemongrass, outer layers peeled, cut into 2-inch segments
1 tablespoon grated peeled ginger
2 cloves garlic, minced
1/2 teaspoon ground cumin
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
1/2 teaspoon chili garlic sauce or Sriracha
1/2 pound medium shrimp, peeled and deveined
1/4 cup fresh cilantro, roughly chopped
2 tablespoons fresh basil, chopped

Steps:

Cook the black rice as the label directs.
Meanwhile, combine the tomatoes, bell peppers, lemongrass, ginger, garlic, cumin, fish sauce, lime juice and chili paste in a small pot over medium-low heat and cook, stirring occasionally, 10 minutes.
Add the shrimp to the pot and cook, stirring, until the shrimp are just pink, about 3 minutes. Stir in the cilantro and basil and serve over the black rice. While the lemongrass adds amazing flavor, it's very fibrous so make sure to either remove it before serving or just eat around it.

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