Spiced Shrimp with Coconut Black Rice and Fruit Salsa
For the most part, I try to use seasonal produce and stone fruit (peaches, nectarines, plums, etc) in particular is a favorite to make savory and sweet dishes with - when we lived in California, the stone fruit was incredible and accessible. There are a few meals that I find a way to make year-round. One of which is Spiced Shrimp with Coconut Black Rice and Fruit Salsa. When peaches are in-season, June through September, I opt to make a minimal ingredient peach salsa for this dish, which is our favorite. Simply combine one large diced ripe peach, a small finely diced jalapeno (De-seed for less hot spice), a small finely diced shallot, juice of a small lime, plus salt & pepper to taste. Set aside to let the flavors come together.
Since we find ourselves in January (hello, 2018) I would turn to mangoes since they are in grocery stores year-round, or why not try something new with a pomegranate or blueberry salsa? Heck, if you're not a sweet salsa person, use your favorite salsa recipe or favorite brand from the store.
Lets talk about black rice aka forbidden rice for a second. It is similar to brown rice in taste and nutritional value but has even more health benefits. I like this detailed article discussing the health benefits. It makes a good point that black rice isn't a miracle worker or a cure for your ailments or weight loss goals but it is a healthy rice option. Black rice has a great texture being a bit chewy (reminds me of farro) and a slight nuttiness. Plus, it looks beautiful.
Ingredients - serves 4
For the shrimp:
1 lb raw shrimp, peeled and de-veined*
tablespoon extra virgin olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 garlic clove, minced
salt and pepper
For the coconut rice:
1 cup forbidden rice (also known as black rice)
1 cup of canned light coconut milk
1 cup water
Salsa of choice
Goat cheese crumbles
Grape tomatoes, cut in half
- In a large bowl, combine the shrimp, olive oil, cumin, chili powder, smoked paprika, salt, and pepper - toss to evenly distribute.
- If you have time, cover the bowl and let marinate in the fridge for at least an hour. Most of the time I do not remember to marinate the shrimp so go straight to cooking.
- Cook the rice in coconut milk and water according to package directions. (I love black rice because it has such a nice chewy texture!). While the rice is cooking, move onto the shrimp.
- Heat pan over medium heat and add the shrimp in even distributions so all are touching the pan. Let cook on one side about 2 minutes, season with salt and pepper, before flipping over for another 2-3 minutes and season with salt and pepper again. There should be no gray translucent parts of the shrimp remaining. Turn off heat and assemble bowls.
- Place serving of rice in bottom of bowl, top with shrimp, goat cheese, salsa, tomatoes, and arugula.
*Most recently I bought the Kirkland Signature frozen shrimp - it comes in a 2 lb resealable bag, peeled and deveined with no preservatives. The size of shrimp are moderate considered 'jumbo' which means you get 21-25 pieces of shrimp per pound.