Black Rice Salad with Pineapple, Avocado & Shrimp Recipe
It's not every day we share one of Eva's not-so-Italian creations, but this is one of them! It's very important to use a non-starchy rice, such as riso nero venere, to pull this dish off.
Watch the Pasta Grammar video where we make this recipe here:
Serves 2.
For this recipe, you will need:
Salt
~1 cup (160g) nero venere rice
7 oz. (200g) cubed pineapple
Powdered chili pepper to taste (optional)
The juice of 1 1/2 lemons
1/2 avocado, peeled and chopped
12 raw jumbo shrimp, peeled and cleaned
3-4 tbsp. extra virgin olive oil, plus extra for drizzling
Fresh black pepper
1 tsp. grated ginger
Fresh mint
Bring a pot of water to boil and salt it generously. Add the rice and cook as directed, or until al dente to your taste. Don't be surprised if riso nero venere takes a while to cook, about 30-40 minutes. Drain the rice and set aside for later.
Meanwhile, toss the pineapple chunks in a bowl with a pinch of chili powder (optional) and the juice of 1/2 lemon. In a separate bowl, toss the chopped avocado with 1/2 lemon juice as well. Let both sit while you cook the shrimp.
Add the olive oil into a large skillet over medium heat. When the pan is hot, add the shrimp and cook, turning occasionally, until bright pink on both sides. Sprinkle them with salt and pepper as they cook.
Let the shrimp cool to the touch, and roughly chop them. If you would like, keep 1-2 whole for topping the dish at the end.
In a large bowl, combine the rice, pineapple, avocado, shrimp, grated ginger, and the remaining juice of 1/2 lemon. Mix all together. Serve cold, topped with 1-2 whole shrimp (optional) and some fresh mint.
Store covered in the fridge for 3-4 days. Buon appetito!