Black Venus Rice with Shrimp and Zucchini
- Easy
- 42 min
- Kcal 305
Deep black color and tender rice give this jet-black rice variety with prawn tails a look families don’t see every day. Bursting with rich, earthy flavor, Venus rice stands out the moment it hits the table—those distinct grains and succulent prawn tails create a plate that gets attention and brings something SPECIAL to regular family meals. Easy dinner ideas often try to balance nutrition and flavor, and this dish does it in a way kids and adults both appreciate. Since this regional cuisine favorite offers so much visual appeal, it fits in whether you’re planning quick weekday meals, casual weekend spreads, or even something for slightly fancier gatherings (think anniversary night or a friend over for dinner). Packed with the unique twist of a jet-black rice variety, it adds color and a bit of fun to traditional American cooking—friendly reminder, those family pictures at the table just look better with food that stands out, too.
Busy families keep coming back to this meal because it actually works for a bunch of different routines and diets—keeping it light works well, but there’s always the option to mix in some fresh veggies or a squeeze of lemon for extra brightness. You get plenty of menu flexibility, since it sits nicely as part of a seafood platter or as the center of the plate (definitely tasty enough all on its own). Home cooks appreciate how this dietary preferences friendly dish lines up with the type of meal prep that makes weeknights easier...kids won’t turn away from the sweet flavor layered in each bite, and budget-wise, this is a recipe that doesn’t stress wallets but looks—every time—like it belongs on a restaurant menu. Each serving brings a combination of visual interest and satisfying taste, and the natural color always makes people stop and say, “What’s that?” Looks nice, tastes amazing, fits your schedule—what BUSY family doesn’t love is that combo? Plus, serving it up with a few simple toppings or a side makes every dinner (even leftovers) feel like something new. Absolutely a go-to for anyone looking for truly easy dinner ideas with a twist—especially if you want food that feels a bit special but fits into everyday life!
To prepare Venus rice with prawn tails, start by cleaning the prawns: remove the heads 1, tails (keep only six prawns with the tail), and shells 2 (for more details, see the How to clean shrimp). Set aside the prawn carcasses 3 because they will be the base of your fish stock (for more details on how to prepare crustacean broth, see the Shellfish Stock).
Cook the Venus rice in plenty of boiling salted water and let it cook for at least 20 minutes, or according to the instructions on the rice package 4. Finely chop the dill, chives 5, and shallot. Sauté the shallot with extra virgin olive oil in a large pan over low heat for a few minutes 6.
When the shallot is golden, add the prawns, let them brown for a few minutes 7, and deglaze with a bit of water 8. Mix the tomato paste with the tomato pulp 9 and
add it to the prawns 10. Deglaze everything with the crustacean broth 11, mix and sprinkle with 1 tablespoon of dill and 1 tablespoon of chives 12. Now let the sauce cook until it is thick but not too dry.
Drain the Venus rice al dente 13 and toss it in the pan with the sauce for five minutes 14. Your Venus rice with prawn tails is ready; sprinkle with the chopped dill and chives 15, then serve.