Lemon-Peppered Shrimp with Green Rice Recipe by Mangia
Lemon-Peppered Shrimp with Green Rice
Jumbo shrimp are the largest and most expensive available. Every bite is worth it. The look of this is magnificent-it's a party dish.
Ingredients
FOR THE RICE
- 4 cups water
- 1 teaspoon salt
- 2 cups long-grain rice
- 2 cups arugula leaves
- 2 cups flat-leaf spinach leaves
- ½ cup flat-leaf parsley leaves
- ½ cup cilantro leaves
- ¼ cup extra-virgin olive oil
- 1 teaspoon salt
FOR THE SHRIMP
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons ground mixed peppercorns pink, white, black, and green
- 2 tablespoons grated lemon zest
- Juice of 2 lemons
- 2 teaspoons salt
- 24 jumbo shrimp peeled and deveined
- Lime or lemon wedges for serving (optional)
Instructions
- Make the rice: In a medium saucepan, bring the water to a boil, add the salt and rice, and stir well. Return the water to a boil, cover, and reduce the heat to the lowest possible setting. Cook for 20 minutes. Drain any excess water. Let the rice cool in the pan to room temperature. (If you are considering making the rice ahead of time, know that refrigerating it will make it tougher. Hold it at room temperature unless you are making it so far in advance that it must be refrigerated.)
- Wash the arugula and spinach pat them dry. Put in a leaves and food processor with the parsley and cilantro. Add the olive oil and salt and process to a paste.
- Marinate the shrimp: In a ceramic or glass bowl, stir together the olive oil,
- ground peppercorns, lemon zest and juice, and salt until combined. Add the shrimp, stir to coat, and marinate in the refrigerator for 30 minutes.
- While the shrimp marinate, preheat the oven to 500 degrees F and finish the rice. Fold the cilantro-spinach puree into the cooled rice and stir gently but thoroughly to combine. Mound the rice lengthwise on an oval platter.
- Place the shrimp on a baking sheet and roast for 3 minutes. Turn and cook for 3 minutes more. Arrange the shrimp, tails crossing, on the rice. If desired, garnish the platter with lime or lemon wedges. Best served within 1 hour of finishing.
