In summer, we like to serve fresh, light, yet flavorful dishes, perhaps even different from the usual, to vary the menu with colorful and tasty offerings. This black rice with zucchini and shrimp is one of those perfect recipes for the warm season: simple to prepare, very tasty, and ideal for enjoying both hot and cold. The base is black rice, which I cooked following the package instructions. Then I prepared a classic but always winning sauce: onion, zucchini, shrimp, and a splash of cognac for deglazing. I kept everything quite soft, so it blends well with the rice.
To complete the dish, I added some sun-dried tomatoes in oil: besides adding color, they provide a bold note that makes everything even tastier. The result? A balanced first course, easy, delicious freshly made or to take out!
Before moving on to the recipe, here are other ideas perfect even for a lunch break.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 447.93 (Kcal)
- Carbohydrates 56.68 (g) of which sugars 1.42 (g)
- Proteins 32.35 (g)
- Fat 8.64 (g) of which saturated 1.00 (g)of which unsaturated 1.24 (g)
- Fibers 4.21 (g)
- Sodium 556.60 (mg)
Indicative values for a portion of 224 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups black rice
- 9 oz zucchini
- 1.1 lbs shrimp (frozen, peeled)
- 1/2 onion
- extra virgin olive oil
- salt
- pepper
- 1 shot cognac
- A few sun-dried tomatoes in oil
Tools
- 1 Pot
- 1 Bowl
Preparation
Cook the black rice in plenty of boiling salted water, following the package instructions for al dente cooking. Once ready, drain and let cool slightly.
Meanwhile, wash the zucchini, trim the ends, and cut into pieces. In a non-stick pan, pour a drizzle of oil, add the finely chopped onion, zucchini, and still-frozen shrimp. Season with salt and pepper, then turn on the heat and cook over high heat for about 10 minutes, stirring occasionally.
When the cooking liquid starts to reduce, deglaze with a splash of cognac. Let evaporate for a couple of minutes, then turn off the heat. The sauce should remain quite soft, as shown in the photo.
At this point, it’s time to season our rice. Transfer the black rice to a large bowl, preferably glass, and add all the prepared sauce, including its cooking liquid. Mix gently to distribute the flavors well.
Finally, add some sun-dried tomatoes in oil, cut into pieces: they will give the dish a touch of color and a very pleasant savory note.
Your black rice with zucchini and shrimp is ready to be enjoyed immediately, even warm, or you can store it in the refrigerator and serve it cold as needed. Perfect to take to the office, to the beach, or to prepare in advance for a light and tasty dinner.
NOTE
If you want to make this black rice with zucchini and shrimp even more fragrant, you can add a handful of freshly chopped parsley or a few torn basil leaves at the end of cooking. If you love stronger flavors, you can also add a pinch of chili pepper or a few teaspoons of basil pesto to make the dish even creamier. With a few tweaks, this dish transforms into something new and surprising every time!
If you liked the recipe or have any questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly. You can add them directly to the pan without defrosting during the zucchini cooking.
Is it possible to serve this dish as an appetizer or finger food?
Yes! You can portion it into single-serving cups or small glasses for a cold summer buffet, perhaps garnished with a fresh basil leaf.
