Grain Mains by Bruce Weinstein
Author:Bruce Weinstein
Language: eng
Format: mobi, epub
Publisher: Rodale
Published: 2012-01-17T17:00:00+00:00
TOMATOES STUFFED WITH BLACK RICE AND SHRIMP
11⁄3 cups water
3⁄4 cup Italian black rice such as venere rice (do not use Forbidden rice or Thai sweet sticky black rice)
3⁄4 pound peeled and deveined small shrimp
4 tablespoons olive oil, divided
2 garlic cloves, minced
½ teaspoon red pepper flakes
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon ground black pepper
6 large globe tomatoes (6 ounces each)
¼ cup finely grated Parmigiano-Reggiano
1. Combine the water and rice in a small saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and simmer slowly until the rice is tender and the water has been absorbed, about 40 minutes. Set aside, covered, to steam for 10 minutes.
2. Meanwhile, mix the shrimp, 2 tablespoons of the oil, the garlic, and red pepper flakes in a bowl. Set them aside at room temperature while you heat up a grill pan over medium heat until smoking or prepare the grill for direct high-heat cooking. Set the shrimp in the pan or on the grill grate over direct heat and cook until pink and firm, about 5 minutes, turning once or twice. Transfer to a cutting board and chop into tiny bits.
3. Place the chopped shrimp in a bowl. Fluff the rice with a fork and add it to the bowl. Stir in the remaining 2 tablespoons oil, the lemon zest, lemon juice, and black pepper.
4. Cut the tops off the tomatoes. Scoop out the flesh and seeds with a small spoon, preferably a serrated grapefruit spoon. Place 1⁄3 cup of the shrimp salad in each tomato. Top with some of the grated Parmigiano-Reggiano.
SERVES 6
Active time: 15 minutes
Total time: 55 minutes
Make ahead: Store the hollowed-out tomatoes and salad separately, for up to 2 days. Fill the tomatoes just before serving.
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