Venere rice with shrimp and zucchini — a very, very tasty rice dish. A plate to enjoy all year round, very easy and quick, great for dinners with relatives or friends; you’ll make a great impression on your guests. Ideal for a fish menu for Easter and Christmas.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 1 3/4 cups Venere rice (black rice) — about 11 oz / 320 g
- 3 zucchini
- 3 zucchini blossoms
- 1 onion
- 1 glass rosé wine
- 7 oz shrimp
- as needed extra virgin olive oil
- to taste salt and pepper
- 1 sprig parsley
Preparation
Let’s see how to prepare the rice.
Put the rice to cook in a pot with salted water and meanwhile prepare the sauce. Take the shrimp, rinse under running water, shell them and remove the head and the black vein. Wash the zucchini and the blossoms, slice the zucchini into thin rounds and cut the blossoms into strips. Put the chopped onion in a pan with a drizzle of extra virgin olive oil and let it brown, add the zucchini and after a few minutes deglaze with the rosé wine. Season with salt and pepper, add the shrimp and continue cooking over low heat for a few minutes; at the end of cooking add the chopped blossoms, leaving a few pieces for decoration.
Drain the rice and pour it into the pan with the sauce, mix everything for a couple of minutes. Plate and sprinkle with chopped parsley, decorate with the reserved blossoms and a sprig of parsley.
Notes
Serve with a glass of rosé wine — it will be very delicious. If you have leftovers, store in the refrigerator for one day in a closed container.
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