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Venere rice with shrimp, zucchini and mint · GialloZafferano.com

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  Speaker 1: Veneery rice with shrimp, zucchini and mint is a colorful
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  Speaker 1: and fragrant Northern Italian dish. It combines black riso venery rice, shrimp, zucchini,
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  Speaker 1: fresh mint, and lime zest. You serve it warm or
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  Speaker 1: at room temperature for a light but satisfying meal. For
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  Speaker 1: four servings. You need prep time twenty minutes, cook time
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  Speaker 1: about twenty minutes. Ingredients three hundred and twenty grams or
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  Speaker 1: one and three quarter cups of black venery rice, four
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  Speaker 1: hundred grams or zero point nine pounds of shrimp to
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  Speaker 1: be cleaned, four hundred grams or forty ounces of zucchini,
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  Speaker 1: fresh mint as kneeded, grated peel of two limes, Extra
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  Speaker 1: virgin olive oil as kneeded, Fine salt as kneeded. Start
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  Speaker 1: with the rice. You cook the black venere rice in
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  Speaker 1: plenty of boiling salted water, following exactly the cooking time
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  Speaker 1: indicated on the package. While the rice cooks, you prepare
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  Speaker 1: the vegetables and shrimp. You trim the zucchini and wash them.
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  Speaker 1: You cut them into slices, then into strips, and finally
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  Speaker 1: into small cubes. You heat a drizzle of extra vergin
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  Speaker 1: olive oil in a non stick pan over medium heat.
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  Speaker 1: You add the zucchini cubes to the hot oil. You
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  Speaker 1: add fine salt and a few fresh mint leaves. You
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  Speaker 1: also add the grated peel of the two limes. You
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  Speaker 1: cook and brown the zucchini over medium heat for about
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  Speaker 1: ten minutes, steering from time to time until they are
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  Speaker 1: cooked but still slightly crisp. Meanwhile, you clean the shrimp.
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  Speaker 1: You remove the head. You take off the shell completely.
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  Speaker 1: You carefully extract the black vein inside. You then cut
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  Speaker 1: the shrimp flesh into pieces. When the venery rice is cooked,
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  Speaker 1: you drain it very well. You pour the drained rice
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  Speaker 1: into the pan with the suted zookikini. You add the
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  Speaker 1: shrimp pieces to the pan. You season with another drizzle
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  Speaker 1: of extra virgin olive oil. You add more fresh mint
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  Speaker 1: leaves for extra fragrance. You sotain everything together over medium
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  Speaker 1: heat for a few more minutes. You cook just long
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  Speaker 1: enough for the shrimp to change color and become pink
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  Speaker 1: and opaque without overcooking them. You serve the venera rice
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  Speaker 1: with shrimp, zucchini and mint warm or at room temperature.
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  Speaker 1: You can garnish each portion with a little more freshly
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  Speaker 1: grated lime. Zest if you wish, you store any leftover
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  Speaker 1: veneeraries with shrimp, zucchini and mintin refrigerator for up to
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  Speaker 1: one day