- Venere rice 320 grams (almost 2 cups)
- Shrimps 300 grams
- Cherry tomatoes 300 grams
- Celery sticks 3
- Garlic 4 cloves
- Basil 1 tuft
- Extra virgin olive oil 4 tablespoons
- Salt as much as is needed • 1 kcal
- Pepper as much as is needed
Venere rice with shrimps and cherry tomatoes is a fresh, light and absolutely perfect single dish for the summer season. The protagonist is this particular variety of ebony-colored rice which, born from a cross between a Italian white rice and a black one of Asian origin, is characterized by an extraordinary and truly unique taste and aroma. With this recipe it is seasoned with shrimps and cherry tomatoes and gives rise to a refined and very tasty salad, perfect to be enjoyed on the beach or in the office, both warm and cold.
How to prepare Venere rice with shrimps and cherry tomatoes
Boil the Venere rice in boiling salted water for 35-40 minutes, then drain it, collect it in a bowl (1) and let it cool.
Clean the shrimps, removing the shell and dark filament of the intestine (2).
Meanwhile, clean and cut the celery into chunks. Heat the oil with the garlic in a large pan, add the celery (3) and let it sauté for a few minutes.
Also add the shrimps (4) and sauté for 5-6 minutes.
Add the rice (5) and let it all flavor for a few minutes, then turn off.
Meanwhile, cut the cherry tomatoes in half and add these to the rice too (6). Season with salt and season with ground pepper.
Distribute the rice salad on individual plates, flavored with basil and serve warm or cold (7).
Venere rice with shrimps and cherry tomatoes can be preserved in the refrigerator for a maximum of 1-2 days, closed in a special container with airtight closure.