Venere Rice Salad with Vegetables and Shrimp

Name: Venere Rice Salad with Vegetables and Shrimp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Black Venus rice 1.6 cups; Shrimps 16; Yellow peppers 2; Red peppers 2; Cluster tomatoes 2; Zucchini 2; Marjoram to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

The Venere rice salad with vegetables and shrimp is a fresh, easy, and tasty first course. The Venere rice, with its distinctive color and unique taste, is the undisputed star of this recipe, and it pairs perfectly with the crunchiness of the vegetables and the delicacy of the shrimp. This rice salad is perfect for those who love to experiment in the kitchen, for those who want to impress their guests with something new and special, and for those who want to enjoy a nutritious meal without giving up lightness. Even if you don't have much experience in the kitchen, don't worry, this delicious version of Venere rice with vegetables is easy to make. By following our step-by-step instructions, you won't encounter any major difficulties!

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INGREDIENTS: Black Venus rice 1.6 cups (320 g); Shrimps 16; Yellow peppers 2; Red peppers 2; Cluster tomatoes 2; Zucchini 2; Marjoram to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

Preparation

How to prepare Venere Rice Salad with Vegetables and Shrimp

To prepare the Venere rice salad with vegetables and shrimp, first cook the Venere rice in boiling salted water 1. Meanwhile, cut the yellow peppers, removing the stem, seeds, and inner filaments 2. Then cut them into strips, and then into small cubes 3.

Do the same with the red peppers 4. Cut the tomatoes in half and remove the seeds and pulp 5, then dice them 6.

Trim the ends of the zucchini 7, slice them 8, and then dice them 9.

Now focus on cleaning the shrimp. Remove the head, tail, and shell 10, remove the intestine 11, and cut the flesh into pieces 12.

Pour a drizzle of oil into a pan 13, add the shrimp 14, sear them for 1-2 minutes 15, and set aside.

In the same pan, add the peppers 16 and zucchini 17. Season with salt and pepper 18 and sauté.

Drain the rice 19 and place it in a large bowl. Let it cool completely. Then add the sautéed vegetables 20 and the tomatoes 21.

Add the shrimp 22, fresh marjoram 23, and a drizzle of oil 24.

Mix everything together 25 and plate. Finish with a few more marjoram leaves 26. The Venere rice salad with vegetables and shrimp is ready to be served 27.

Storage

The Venere rice salad with vegetables and shrimp can be stored in the fridge, in a closed container, for up to one day.

Advice

Instead of marjoram, you can use freshly chopped parsley. You can add grated lemon zest to give a fresher touch and a citrus aroma to the dish. If you want a more complex flavor, you can add a splash of balsamic vinegar, which will give the dish a sweet and sour note.

For the translation of some texts, artificial intelligence tools may have been used.