Shrimp has always felt like a summer food to me, but if you spice it up a bit it can bring you some heat. Here we have created a little tomato based stewy sauce for the shrimp and laid it into a bed of black japonica rice. This rice is fantastic because the flavor is much more intense and nutty than regular brown rice. Cooked the same way as brown rice though.
Which means: 45 min on a simmer with a pinch of salt. Use 1/4 cup of uncooked rinsed rice per person. You use double up and 1/2 of water per serving. That is: 1 cup of rice needs 2 1/2 cups of water. Bring the rice and water to a boil and then lower the heat to a simmer. Check it at 35 min. If it is almost cooked then just turn it off and let it sit.
For the shrimp: Cook in a pan that has a lid.
- 1 medium size onion, chopped
- 4 cloves garlic, minced or very finely chopped
- 1/2 Jalapeno finely chopped
- 4 roasted peppers finely chopped – you can choose to mix yellow and red
- 1 can of whole peeled organic tomato
- 1/2 leek -finely sliced
- 1/2 cup water
- 2 teaspoon of organic tomato paste.
Start with the onion for 10-15 min. on medium heat until soft, add the garlic for the last 5 min. Then add the rest to the pan and sauté, then let simmer with the lid on. Be careful not to have the heat too high as you would want the sauce to simmer for awhile to gain the intense flavors.
Salt and pepper to taste.
Cook the sauce for 20-30 minutes
Add the shrimp for the last 4-5 minutes with the lid back on.