December 22, 2013
Recipe of the Week: Chili Shrimp with Tomato, Ginger, and Cilantro Over Black Rice
Black rice has a slightly sweet and nutty flavor that is so delicious with heat and spice, so I decided to take it out of the southwestern realm and introduce some Thai flavors. The tomatoes, ginger, chili, and shrimp are a natural pairing with the black rice. Done in under 20 minutes, this is a perfect weeknight meal whether the game's on or not.
4 tomatoes, roughly chopped
2 red bell peppers, chopped
2 stalks lemongrass, peeled and cut into 2-inch segments
1 tablespoon grated ginger
2 garlic cloves, 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
2 cups black rice, cooked
1. Combine the tomatoes, bell peppers, lemongrass, ginger, garlic, cumin, fish sauce, lime juice, and chili paste in a pot over medium-low heat, and cook for 10 minutes.
2. Meanwhile, prepare black rice to the manufacturer's instructions.
3. Stir the shrimp, cilantro and basil into the tomato mixture, and cook until the shrimp are just pink (about 3 minutes).
4. Ladle the shrimp and sauce over the rice.
(Note: lemongrass is very fibrous, it adds amazing flavor but isn't meant to be eaten. Make sure to either remove the lemongrass or just eat around it.)
For more recipes and culinary ideas, head to the Kitchy Kitchen.
Photographs: Claire Thomas
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