SHRIMP PIRI PIRI

SHRIMP PIRI PIRI image

Yield 2 people

Number Of Ingredients 13

1 cup black rice (Forbidden rice)or brown rice
4 red jalapeño chiles, seeded, ribs removed and chopped
2 green jalapeño chiles, seeded, ribs removed and chopped
2 serrano chiles, seeded, ribs removed and chopped
2 cloves garlic
1/4 cup chopped cilantro, plus additional for garnish
1/4 cup chopped Italian parsley
Juice of 1 Meyer lemon
1 recipe quick-preserved Meyer lemon peel, julienned, divided
1/2 cup plus 2 tablespoons olive oil, divided
1 pound medium shrimp, tail-on, peeled and deveined
1/4 teaspoon kosher salt
Additional chopped cilantro for garnish

Steps:

1. In a medium saucepan with a tight-fitting lid, cook the black rice according to the package instructions (about 30 minutes) and reserve. 2. In a food processor, combine the chiles, garlic, cilantro, parsley, lemon juice and one-eighth cup of the preserved lemon peel and process until the mixture is a coarse paste. Add one-half cup olive oil in a slow stream and reserve. (Makes 1 cup.) 3. In a large bowl, toss the shrimp in the sauce and allow to marinate, covered and refrigerated, for 30 minutes. 4. Heat the remaining 2 tablespoons olive oil in a large skillet over high heat until it shimmers, then add the marinated shrimp. Toss for 3 to 4 minutes until the shrimp is opaque, taking care not to overcook. Season with kosher salt. 5. Serve the shrimp over the black rice, garnished with the remaining preserved lemon and a little chopped cilantro.