Summer is rolling around, and that means grilling season is officially here — and for me, shrimp on the grill is a must. I actually purchased organic black rice from Alma Gourmet before knowing exactly what dish I’d make with it. A bit of recipe research later, I landed on this stunner from Bobby Flay, and I’ve never looked back.
This dish is indulgent, dramatic, and absolutely delicious — a perfect centerpiece for a summer dinner party or a seafood splurge at home. The black rice lends a nutty bite and incredible color that turns heads, and the green onion vinaigrette ties it all together with brightness and depth.
Ingredients
Green Onion Vinaigrette
- 1 bunch green onions, grilled and chopped
- 1/4 cup rice vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 cup olive oil
- Salt and freshly ground black pepper
Black Rice Risotto
- 6 cups seafood stock (homemade from shrimp shells if possible)
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 1 cup diced red, yellow, and green bell peppers
- 2 cups organic black rice (Venere rice from Alma Gourmet)
- 1/2 cup dry white wine
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
Grilled Shrimp
- 1 lb 10/12 size shrimp (or the best quality/value your grocery store has), peeled and deveined — reserve shells for stock
- Olive oil, for brushing
- Salt and pepper
Instructions
- If making homemade stock, simmer the reserved shrimp shells with water, aromatics (like onion, garlic, and herbs), and a touch of salt for 30–45 minutes. Strain and keep warm.
- In a large saucepan, heat olive oil over medium heat. Add the chopped onion and diced peppers. Cook until softened.
- Stir in the black rice and toast lightly for 1–2 minutes.
- Pour in the white wine and stir until mostly absorbed.
- Gradually add warm seafood stock, stirring regularly and allowing liquid to absorb between additions. Cook until the rice is tender and creamy (about 30–40 minutes for black rice).
- Stir in butter and season with salt and pepper to taste. Cover and let rest 5 minutes before serving.
- Preheat grill to high heat. Brush shrimp with olive oil and season with salt and pepper. Grill for 2–3 minutes per side until opaque and lightly charred.
Serving Suggestion
Spoon the risotto into shallow bowls and top with grilled shrimp. Finish with a drizzle of the green onion vinaigrette and a sprinkle of extra grilled green onions if desired.
This dish pairs beautifully with a crisp white wine like Albariño or Sauvignon Blanc, and the natural color of the Alma Gourmet black rice makes it a visual standout. It’s bold yet balanced, refined yet rustic — perfect for summer.
