“Conti” black brown rice with shrimp and courgettes

This exotic wholemeal rice variety with an ebony color and a very special aroma is perfect to make a first course with captivating colors and a tasty taste. Pulpy prawns flavored with lemon, pepper and Tabasco and sautéed zucchini are the ideal condiment for this rice. Fast cooking of shellfish allows you to fully savor its authentic flavors. With the black rice “Conti” with shrimp and zucchini you will bring to the table a genuine and appetizing dish that will not disappoint you!

CALORIES PER SERVING : 305

INGREDIENTS:
“Conti” black brown rice 250 g
extra virgin olive oil 20 g
Shrimp 300 g
Zucchini 300 g
Lemon (juice and zest) 1
Salt
Pepper
A clove of garlic
Tabasco

To make Venere rice with prawns and courgettes start by cooking rice: fill a pot with plenty of water and bring it to a boil. Pour in the rice, salt and cook for about 15 minutes. Wash and peel the courgettes, then grate them with a grater with large holes.
In a pan heat the oil with the peeled garlic clove, add the grated courgettes, salt, pepper, cook them for about 5 minutes and then set aside the garlic clove and the vegetables. Clean the prawns: remove the outer rind, cut the tail and divide them in half lengthwise, remove the dark filament on the back. Put the cleaned prawns in a bowl, drizzle them with the oil adding the lemon zest, salt, pepper and a few drops of tabasco. Blow the prawns up in a hot pan for a couple of minutes blending with the lemon juice. As soon as the prawns have browned, turn off the heat and keep aside. As soon as the Venere rice is ready, drain it in a bowl, add the courgettes and mix them to mix them. We have chosen to plate the single portions of Venere rice with shrimp and zucchini as follows: take a plate and place a round pastry ring in the center, fill it with rice and press the surface with the back of the spoon to compact the rice. Garnish the rice by placing the blew up prawns on top with kitchen tongs. Carefully remove the pastry cutter and serve it!