Made for special occasions, this classic Black Rice & Shrimp dish is rich in both colour and flavour. It’s love at first sight – and taste!
Serves 2-3 people
Ingredients
- 1 ½ cups of Nero Rice – Sarafino
- 3tbsp Virgin Olive Oil – Olearia San Giorgio
- 1 shallot, minced
- 1 zucchini, cut into ½ inch cubes
- 5oz peeled prawns
- 1 cup dry white wine
- 1 bunch chives, chopped
- Otto Extra Virgin Olive Oil (For garnish)
- Salted Capers (for garnish) – Sarafino
- Sea salt
Directions
- Bring a large pot of salted water to a boil. Add Nero Rice and cook until tender, about 38-40 minutes.
- Heat 3tbsp of Virgin Olive Oil in a skillet over medium heat. Cook and stir shallots until translucent (about 3 minutes).
- Stir zucchini into shallot mixture.
- Add in prawns and white wine. Bring to a boil.
- Reduce heat and simmer until the wine evaporates and the prawns are fully cooked (5-10 minutes).
- Drain black rice and stir in chives.
- Toss rice with the prawn mixture and cook for 2-3 minutes.
- Plate and garnish with capers and Otto Extra Virgin Olive Oil.
- Enjoy!
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