Venere Rice with Shrimp and Zucchini
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Venere black rice | 250g |
| Extra virgin olive oil | 20g |
| Shrimp (peeled and deveined) | 300g |
| Zucchini | 300g |
| Lemon (zested) | 1 |
| Fine salt | To taste |
| Black pepper | To taste |
| Garlic clove | 1 |
| Tabasco® (optional) | To taste |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | ~380 kcal |
| Protein | ~28g |
| Carbohydrates | ~42g |
| Fiber | ~4g |
| Fat | ~14g |
| Saturated Fat | ~2g |
| Sodium | ~600mg |
Instructions
-
Cook the Venere Rice:
Begin by bringing a large pot of water to a boil. Add a generous pinch of salt to the water to season the rice. Once boiling, pour in the Venere rice and cook according to the package instructions, typically about 20-25 minutes, until the grains are tender but still al dente. Drain and set aside. -
-
Prepare the Zucchini:
While the rice is cooking, prepare the zucchini. Rinse them thoroughly and cut off the ends. Slice each zucchini in half lengthwise, then scoop out the soft interior using a spoon (this step removes the seeds, leaving just the firm flesh). Grate the zucchini finely or chop it into small pieces, depending on your preference for texture. -
Sauté the Zucchini and Garlic:
In a large skillet, heat 10g of extra virgin olive oil over medium heat. Add the garlic clove (unpeeled) and let it infuse the oil with flavor for about 1 minute, then discard it. Add the grated or chopped zucchini to the skillet and sauté for 5-7 minutes, until it becomes tender and slightly golden. Season with a pinch of salt and black pepper. Once cooked, set aside. -
Prepare the Shrimp:
In a medium bowl, combine the peeled and deveined shrimp with a splash of extra virgin olive oil. Add the zest of one lemon, a pinch of salt, freshly cracked black pepper, and a few drops of Tabasco® (optional for a slight kick). Toss everything together until the shrimp are evenly coated. -
Cook the Shrimp:
Heat a separate skillet over medium-high heat and add the shrimp. Sauté the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them; they should still be tender and juicy. Once done, remove the skillet from the heat and set the shrimp aside. -
Assemble the Dish:
In a large mixing bowl, combine the cooked Venere rice and sautéed zucchini. Gently press down on the rice mixture with the back of a spoon to compact it slightly. This will help the rice hold its shape when serving. -
Plate and Serve:
Using a ring mold or a small bowl, shape the rice and zucchini mixture onto plates. Top each serving with a generous portion of the sautéed shrimp. If desired, drizzle with a bit more extra virgin olive oil and a squeeze of fresh lemon juice for an extra burst of flavor. -
Final Touches:
Carefully remove the ring mold (if used), and garnish with additional lemon zest or a dash of freshly cracked pepper, if preferred. Serve immediately and enjoy this flavorful and satisfying dish.
Tips for Success:
- For extra flavor, you can substitute some of the olive oil with a splash of white wine while sautéing the zucchini.
- If you like your shrimp with more heat, increase the Tabasco® or even add a pinch of red pepper flakes to the shrimp mixture.
- Venere rice is naturally aromatic and has a nutty flavor, which pairs beautifully with the fresh and delicate taste of shrimp and zucchini. It’s a great option for anyone looking to try something a little different from regular white or brown rice.
Enjoy this Venere Rice with Shrimp and Zucchini as a light yet filling meal, perfect for any occasion. The combination of tender shrimp, earthy black rice, and the freshness of zucchini is a true delight that’s sure to impress!
