Jumbo Tiger Shrimp with Forbidden Rice

RECIPES | DECEMBER 2018

artSAVOR 60

Jumbo Tiger Shrimp

We love these plump tiger shrimp, and you will, too! Enjoy the buttery texture and firmness that makes them ideal for sautéing. This is a very elegant dish that will impress your guests. Don’t be intimidated as this all comes together easily. Paired with a glass of bubbly and you have another amazing artSAVOR creation!.
artSAVOR Ingredients

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Black Pepper, Cilantro, Onion, Thyme, Parsley, Dill, Savory Leaves, Leek, Lime, Sea Salt, Herbs & Spices

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Serves 6 – 9

INGREDIENTS

SHRIMP
18 Black Tiger Shrimp, deveined and shelled
2T artSavor 60, already mixed with olive oil¹
1C Fresh Parsley, chopped
3T Olive Oil
2T Fresh Lemon Juice
Sea Salt and Pepper to your taste

RICE
1C Onion, chopped
2T Olive Oil
1T Coriander Seed, crushed
2C Chinese Forbidden Black Rice
1½C Chicken Broth, Low Sodium
1T Olive Oil
1C Baby Fingerling Potatoes
1t Rosemary, fresh & finely chopped
1t Thyme, fresh & finely chopped
8T Corn, fresh, roasted
1T Olive Oil
Salt and Freshly Ground Pepper to taste

HORSERADISH YOGURT SAUCE
4T Greek-style Yogurt, plain
2T Creamy Horse Radish
1t Thyme
1t Coriander Seeds – Crushed
1 bunch Chives
1 bunch Mint
Kosher Salt and Freshly Ground Pepper

DIRECTIONS

SHRIMP
In a bowl, toss the shrimp, artSavor 60 salt and pepper to coat
In large sauté pan, heat olive oil over medium heat
Add 6 shrimps at a time – do not over crowed the pan
Sauté for 3 minutes
Repeat the same for the rest of the shrimp
Do not overcook the shrimp

RICE
Heat the oil in a medium-large sauté deep pan over high heat
Sauté the onion until golden
Add coriander and sauté more
Add the rice, salt and pepper and sauté more, about 5 minutes
Add chicken broth bring to boil
Lower the heat and simmer for 15 minutes or until rice is done
Heat the oven to 400˚F
Toss the potatoes with oil, rosemary and thyme
Arrange them on a bake tray and roast for 15 minutes
Add Corn and roast for another 5 minutes or until corn is done
Heat oil in a medium pan
Add the roasted potatoes and Corn and stir
Add salt and pepper to taste
Add to the rice and sauté more, 5 minutes

HORSERADISH YOGURT SAUCE
Combine yogurt, horse radish, thyme, coriander, salt and pepper

PLATING

Place a scoop of rice mixture in the middle of the plate
Place two shrimp on top of the rice
Garnish with mint
Add a dollop of horseradish yogurt sauce
Garnish with chives and mint and serve

NOTES

¹Mix one entire pack of artSavor with ¾ cup olive oil in a mixing bowl, transfer to a lidded container or jar with screw top and keep excess in refrigerator for later use.

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