Black Rice with Shrimps
Dive into flavours with this unique black rice infused with squid ink, bringing the essence of the sea straight to your plate! If you're craving a restaurant quality dish at home, look no further!
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Ingredients
- 1 Cup/200g Brezzo Riso Nero/Back Rice (from Dical House)
- 200g/7oz Shrimp
- ΒΌ Cup/60ml White Wine
- 2 Cups/500ml Jurgen Langbein Fish Stock (om Dical House)
- 1 Small Onion, finely diced
- 3 Cloves Garlic, minced
- 1-2 Tbsp Squid Ink
- 1 Tsp Tomato Paste
- 2 Tbsp Pecorino Cheese
- 1 Tbsp Unsalted Butter
- Salt & Pepper
Method
- In a large deep pan, heat 1 tablespoon olive oil over medium heat and cook the shrimp for about 2-3 minutes per side. Remove and set aside.
- To the same pan, add another tablespoon olive oil and a tablespoon butter. Saute the onion until softened then add the garlic and cook for 1 minute.
- Add the rice to the pan and toast it for 2 minutes stirring continuously, then add the wine and cook until the wine is absorbed by the rice.
- Add the fish stock, tomato paste and ink. Bring to boil then simmer covered for 45 minutes, until al dente.
- Add the cooked shrimp, stir through, then add 1 tablespoon unsalted butter and pecorino cheese. Adjust seasoning with salt and pepper and serve.
- Garnish with shrimp, fresh parsley and serve with lemon wedges.
- I cooked the garnish shelled shrimp in a little olive oil and garlic separately just before the serving. (You can also clean the shrimp and remove the shell before cooking).
- Enjoy!