Sautéed Jumbo Tiger Shrimp with Chinese Forbidden Black Rice & Roasted Fingerling Potatoes

Sautéed Jumbo Tiger Shrimp with Chinese Black Forbidden Rice  & Roasted Fingerling Potatoes

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INGREDIENTS

Shrimp

1. 18     Black Tiger Shrimp, deveined and shelled
2. 2T    Fresh Lemon Juice
3. Salt and freshly ground black pepper, to taste
4. 1C    Parsley, chopped
5. 3T   Olive Oil

Rice

1. 1C    Onion, chopped
2. 2T    Olive Oil
3. 1T     Coriander Seed, crushed
4. 2C   Chinese Forbidden Black Rice
5. 1½C Chicken Broth, Low Sodium
6. 1T    Olive Oil
7. 1C    Baby Fingerling Potatoes
8. 1t     Rosemary, fresh & finely chopped
9. 1t     Thyme, fresh & finely chopped
10. 8T   Corn, fresh, roasted
11. 1T   Olive Oil
12. Salt and Freshly Ground Pepper to taste

Aioli & Garnish

1. 4T Greek-style Yogurt, plain
2. 2T  Creamy Horse Radish
3. 1t   Thyme
4. 1t   Coriander Seeds – Crushed
5. 1    bunch Chives
6. 1    bunch Mint
7. Kosher Salt and Freshly Ground Pepper

DIRECTIONS

Shrimp

1. In a bowl, toss the shrimp, Lemon juice, salt and pepper
2. In large sauté pan, heat olive oil over medium heat
3. Add 6 shrimps at a time – do not over crowed the pan
4. Sauté for 3 minutes
5. Repeat the same for the rest of the shrimp
6. Do not over cook the shrimp

Rice

1. Heat the oil in a medium large sauté deep pan over high heat
2. Sauté the onion until golden
3. Add coriander and sauté more
4. Add the rice, salt and pepper and sauté more, about 5 minutes
5. Add chicken broth bring to boil
6. Lower the heat and simmer for 15 minutes or until rice is done
7. Heat the oven to 400 F
8. Toss the potatoes with oil, rosemary and thyme
9. Arrange them on a bake tray and roast for 15 minutes
10. Add Corn and roast for another 5 minutes or until corn is done
11. Heat oil in a medium pan
12. Add the roasted potatoes and Corn and stir
13. Add salt and pepper to taste
14. Add to the rice and sauté more – 5 minutes

PLATING

1. Place a scoop of rice mixture in the middle of the plate
2. Place two shrimp on top of the rice
3. Garnish with mint
4. Put a dollop of horse radish aioli , decorate with chives and serve

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