Tuesday, March 29, 2011

Shrimp and Black Rice Salad with Vietnamese Vinaigrette

I was eating some leftovers of this dish on a plane ride from SFO to NYC. A friend, who was seated across the aisle from me, leaned over and said “Watch out. There are lots of people on this plane who would do anything for a bite of your lunch.” I think that included my friend.

For the Vietnamese dipping sauce/vinaigrette:
2 garlic cloves, minced or pressed
1 red or green jalapeno or serano fresh pepper, seeded and minced
1½-inch piece of fresh ginger, peeled and minced
4 tablespoons fish sauce
2 tablespoon lime juice (about 1 lime)
4 tablespoons water
2 tablespoons granulated sugar

For the salad:
1 cup black rice
Note: The brand I get at the supermarket is Lotus Foods A World of Rice Forbidden Rice: The Emperor’s Exclusive Grain Imported from China
1 pound raw shrimp, peeled
Juice of ½ lemon

1. To make the sauce, mix all the ingredients together.
2. Cook the rice by bringing 1 2/3 cup water to a boil, add the rice, and cook for 40-45 minutes. You can also follow the instructions on the package.
3. Poach the peeled shrimp in simmering water to which you have added the juice of ½ lemon.
4. Let both the rice and the shrimp cool somewhat. Place the rice is a shallow serving bowl. Stir some of the sauce into the rice. Arrange the shrimp on top and spoon more sauce onto them. Serve at the table with additional sauce in a bowl on the side.

2-3 dinner servings
Adapted from Nigella Lawson’s Forever Summer

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