Been dying to try black rice and finally got around to it! Love the taste, it reminds me of wild rice, and am also very much digging the kind of 80s vibe it has going on! I feel like I should don red lipstick and a suit with ginormous shoulder pads, tease my hair and have a martini fueled power lunch with the hubs to discuss various business opportunities while eating Garlic & Honey Shrimps with Black Rice. 😂
Anyway, before I reveal my age even further (but weren’t the 80s great?!), let me just sing the praises of those shrimps, however you may be serving them. Marinated in a combination of soy sauce, honey, garlic and ginger, they are bursting with flavor and should really be on your regular rotation from here on out. Have them in a rice or cauli rice bowl with lots of fixin’s, as I’ve done here, serve them as an appetizer with crusty bread or toss them into a salad, there are so many possibilities!
Garlic & Honey Shrimp
7 oz (200 g) uncooked shrimp, peeled & deveined (you can also use precooked shrimp. The marinade will not saturate the shrimp as much, but the cooking time will be reduced.)
4 cloves garlic, minced
4 tsp grated ginger
4 tbsp soy sauce
2 tbsp runny honey
2 tbsp extra virgin olive oil
2 tbsp sesame oil
2 tsp mixed white and black sesame seeds as garnish
Optional add-ons for a rice bowl: steamed broccoli, red onions, scallions, avocado
Whisk the honey, soy sauce, garlic, ginger, olive oil and sesame oil together in a medium bowl.
Place the shrimp in a large Ziplock bag or Tupperware with the marinade and refrigerate for an hour up to overnight.
When ready to cook, pour the marinade into a large pan, setting the shrimp aside. Bring the marinade to a gentle boil on medium high heat, then lower the heat and add the shrimp.
Sauté shrimp until just firm and pink, about 3-5 minutes, depending on the size of your shrimp. Garnish with sesame seeds and serve immediately.
2 cup water or broth
1 cup of black rice, rinsed
1/8 tsp of salt
Add the water and rinsed black rice to a saucepan.
Over medium-high heat, bring the water to a boil. Add the salt, reduce the heat to low and cover.
Cook for about 30-35 minutes. Resist the urge to lift the lid so you don’t let the steam out.
Cook until the rice is tender and chewy, and all water is absorbed. If you find that the water is gone but the rice is not ready yet, add 1-2 tablespoons of water and cook for a few more minutes.
Take off the heat and let the stand covered for about 5 to 10 minutes.
Fluff with a fork and serve.