BLACK RICE WITH HOT SHRIMPS, OVEN-ROASTED CHERRY TOMATOES AND WILTED BASIL LEAVES

Umbrella

We went to see some friends by the sea yesterday despite the fact it was Sunday and that is really the worst day you choose here for going to the sea summer time but the weather wasn’t really that great , it was actually so bad that when we began to get closer we noticed that we were almost the only ones going in the direction towards the sea but lots and lots of people were going in the opposite direction and as we got closer we saw why, rain started to fall and the sky turned greyer and greyer. But we kept on going, who cares about rain when you are meeting friends? And we did right because later on it stopped and the sun showed itself and we had a great time. I find the sea such a restorative force, it leaves me feeling happier and freer.

Le grand bleue

After my lovely yesterday, I wanted to post a recipe that has at some connection to the sea while I still have the salt in my hair so I decided on this. I love the wilted basil leaves in it, it really gives the dish a great finish.

Black Rice with Chili Marinated Shrimps, Oven-roasted Tomatoes and Wilted Basil Leaves

BLACK RICE WITH HOT SHRIMPS, OVEN-ROASTED CHERRY TOMATOES AND WILTED BASIL LEAVES
4 servings

360 g/ 12,7 oz black Venus rice but you can obviously use normal white rice too
400 g/ 14,1 oz shrimps
20 cherry tomatoes
0-25 large basil leaves and I mean large
the juice of 1 lime or lemon
ground chili pepper
salt
extra-virgin olive oil

Rinse and divide the cherry tomatoes in half, put the halves in an oven-proof form, sprinkle salt oven and then drizzle olive oil over it all. Bake in a pre-heated oven (200°C/390°F) for 15-20 minutes.

Cook the rice and while it cooks, shell the shrimps and put them in a small bowl together with the lime juice, salt and a pinch of peperoncino, you decide how hot you want them to be. Mix and leave to marinate until the rice is ready.

Heat up a pan or skillet, pour in some olive oil and then sauté the shrimps quickly until they are just cooked. Put them aside and now sauté the basil leaves quickly in the remaining oil and juices, the basil should just be slightly wilted so that the beautiful but oh so ethereal aroma doesn’t disappear.

Quickly mix rice, shrimps, tomatoes and basil with some olive oil and serve.

Black Rice with Chili Marinated Shrimps, Oven-roasted Tomatoes and Wilted Basil Leaves

L