Black rice in shrimp sauce

Recipe for: 4 people


280 g black rice
400 g shrimps
1 sprig thyme
1 clove garlic
100 g cherry tomatoes
100 ml fish broth
100 g carrots
100 g zucchini
1 sprig wild fennel
35 g Olitalia Nocellara Monocultivar extra virgin olive oil
salt and pepper


Boil rice in salted water and drain. Cut up the carrots and zucchini, cook for a few minutes in a non-stick pan with a drop of oil. Shuck the shrimps, pull out the intestinal tract, cook them in a pan with Olitalia Nocellara Monocultivar extra virgin olive oil, thyme, garlic, cherry tomatoes, salt, pepper and broth. Add the diced vegetables to the rice, along with the minced wild fennel. Place on the serving platter and serve with the shrimp and sauce.

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