Thursday, February 25, 2010

Forbidden Rice with Shrimp and a Walnut Lemon Glaze

Serves 2
Cooking Time 45 minutes

Forbidden Rice

  • 1-tablespoon olive oil
  • ½ small diced yellow onion
  • 1 cup forbidden rice
  • 1 ¾ cup water
  • ½ cup white wine
  • 1 bay leaf
  • 2 sprigs thyme
  • 1-tablespoon butter
  • Salt and pepper

In a hot saucepot, add the olive oil and onions and season with salt and pepper. Wait until they are aromatic and then add the forbidden rice. Toast for a few minutes and then remove the pan from the fire and add the white wine. Reduce the wine so there’s nothing left in the saucepot and then add the water, bay leaf, thyme and salt and pepper. Simmer for 30 minutes. Finish with butter and season with salt if needed. Set aside.

Shrimp with a Walnut Lemon Glaze

  • ½ small diced yellow onion
  • 1 tablespoon of olive oil
  • 10-12 large or jumbo shrimp, tail on
  • ¼ cup frozen or fresh peas
  • 1/2 lemon juiced
  • 1/8 cup roasted walnuts loosely chopped
  • ¼ cup white wine
  • 2 tablespoons butter
  • Garnish of chives

In a large sauté pan on medium high heat, add olive oil. Sauté the onions until glossy and season with salt and pepper. Next, add the shrimp and cook for a few minutes. Off the heat, add the white wine and reduce ¾‘s then add the peas. Continue to cook for a few more minutes until shrimp are cooked through. Finish with roasted walnuts and off the heat stir in the butter. Spoon the shrimp over the forbidden rice. Garnish with chives.

Happy Cooking!

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