Today I decided to try the black rice that was waiting for me in the pantry. I want to thank Raquel who kindly sent me the booklet with the recipes, all wonderful, but as it was my first time, I decided to make the basic rice recipe.
You make the rice under pressure, as indicated on the box (it’s so long!!!). To accompany it, I made shrimp with biquinho pepper and cassava puree. Perfect combination!
I cleaned the shrimp. Yes, I bought it with the head and shell because it’s cheaper, and you know what? I don’t think an animal with 7 heads can clean shrimp (I think an animal with 999 heads!!! lol)… But back to the point, clean shrimp, seasoned with lemon, salt and white pepper. I add a drizzle of olive oil to the non-stick frying pan and add it. the shrimp quickly. Shrimp, if it stays too hot, becomes rubbery! It takes about 30 seconds on each side. Take it off the heat and add a drizzle of olive oil, pepper (it doesn’t burn) and finely chopped parsley.
For the puree I used two well-cooked cassava, passed through a potato ricer (you can use a fork), a tablespoon of butter, 1/3 cup of milk, salt, pepper and put it on the heat to heat and incorporate everything.
I ate it alone because my husband doesn’t like anything on the plate. For him, who has a rougher palate, there was sardines hahahaha…. and oh, he loved it!!!
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