Baked prawns, culinary, forbidden rice, gothicheartsandbatwings, Herbed Rice, lunch, Montignac Method, Phase 1, seafood, simple cooking, The Goth Chef, The Goth Chef: I Cook, the loosing phase, What's New Mondays
If there’s one thing that many people are not aware of is the difference of rice and the many types of rice. Reason for this? I was asked (since I do the Montignac Method) if Jasmine rice is acceptable in phase one. Nooo…. That is a no, no. But what I can tell you that is allowed would be brown rice or wild rice, with a slight acception to Forbidden Rice.
Forbidden Rice is actually quite delicious and needless to say, does NOT require any additives for taste because of how great a natural, nutty taste it has already. In fact the history behind it is quite amusing if you take the time to read on it.
http://en.wikipedia.org/wiki/Black_rice <= here’s the link
But for those of you who wish to enjoy Jasmine rice, here’s a recipe for a light yet filling meal that I’ve made more than a hundred times and I’ve always changed or added things to improve the recipe to perfection. But remember, less is always more as simple always leads to things being more delightful.
Shrimp and Herbed rice-
- 3/4 cup (or 1 cup) Jasmine Rice, I prefer wild rice
- 10 (4 oz.) medium shrimp, cleaned and deveined
- 4-5 sprigs of parsley, chopped finely
- 1 sprig of rosemary, leaves separated and chopped roughly
- 1 stalk of scallions, chopped finely
- 1 tbsp of lemon juice (optional)
Preheat oven to 400 degrees Fahrenheit.
In a clean work station (your counter space if anything), begin by deveining shrimp and rinsing them under cool water. Once cleaned, place shrimp in a large mixing bowl. In bowl, evenly coat shrimp with olive oil and season with roughly chopped rosemary, parsley and lemon juice (or you can save the lemon juice to the end). Place in aluminum foil covered baking sheet and bake for 15-20 minutes (for medium to large-sized shrimp).
In a medium-sized pan or in a rice cooker (depending on you methods and kitchen materials) cook Jasmine rice as directed or simply add a cup of water to the 3/4 cup of rice. Let it come to a boil on medium heat, then cover and let it simmer for 30 minutes until fluffy. Leave it alone! Remember, rice must be left alone; it hinders its cooking. This is the same cooking method for forbidden rice or wild rice that you would apply. Though you can play around and try your own method of cooking rice as long as you are comfortable. (Portions is for one person in this dish).
Once rice is fully cooked, place in cooling bowl and in that same pan add a bit of olive oil and cook scallions. When scallions are just beginning to sauté, add in rice and season with oregano, a bit of salt and pepper, and cilantro. Once finished place rice in your dish. By now, shrimp should be finished baking so pop those out of the oven.
Plate on rice, next to it or fan it out (however you wish) and enjoy!
Tons of Love Bites,