Chili Shrimp Over Black Rice Recipes

CHILI SHRIMP OVER BLACK RICE

Steps:

• Cook the black rice as the label directs.
• Meanwhile, combine the tomatoes, bell peppers, lemongrass, ginger, garlic, cumin, fish sauce, lime juice and chili paste in a small pot over medium-low heat and cook, stirring occasionally, 10 minutes.
• Add the shrimp to the pot and cook, stirring, until the shrimp are just pink, about 3 minutes. Stir in the cilantro and basil and serve over the black rice. While the lemongrass adds amazing flavor, it's very fibrous so make sure to either remove it before serving or just eat around it.

LEMONY SHRIMP OVER BROWN RICE

Steps:

• Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
• Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.

CHILI SHRIMP

Steps:

• Combine the first five ingredients; set aside. In a large skillet or wok, stir-fry shrimp in oil for 2 minutes. Add ginger and garlic; stir-fry 2-3 minutes longer or until shrimp turn pink., Add ketchup mixture to the pan and heat through. Stir in onion and sesame oil. Serve warm.

SHRIMP 'N' BLACK BEAN CHILI

Steps:

• In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.

CHILI SHRIMP

Steps:

• Using a mortar and pestle pound the garlic until semifine, then add the chilies and pound until the mixture is fairly fine and has turned a bright red.
• Cut the shrimp down the back and remove the black vein. Do not shell the shrimp. Set aside.
• Place a wok or a large frying pan over high heat, add the oil and, when it is smoking, add the pounded garlic and chili. Stir-fry for about one minute, then add shrimp and salt to taste. Stir-fry for four to five minutes, or until the shrimp is cooked and turns a bright orange. Adjust seasoning. Serve immediately, with steamed rice.