Forbidden Shrimp


Black is the new rice.   Shrimp & rice is an easy quick dinner, but why not add some spicy drama to your table?  Substituting forbidden rice for the usual white or brown is an easy swap with big results.   There are no special cooking instructions, so as you're cooking it like regular rice, you can enjoy its deep black color and nutty aroma.   Couple with spicy, hot sautéed shrimp and you've got a knock-out of a dinner! 

Black rice has some added nutritional benefits too, like iron, vitamin E and more antioxidants than blueberries.  We used some coconut milk to prepare this rice, but fish stock or plain water would be just fine.  

To make the Rice:

  • Black rice, 2 cups
  • Coconut milk, 2 cups,  Water 2 cups  
  • salt

Bring ingredients to a boil in a large covered saucepan.   Lower heat and let simmer until tender, about 45 minutes.

For the spicy shrimp:

  • 1 lb peeled, tail-on Shrimp
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1/2 red pepper, diced
  • 1 tbsp olive oil
  • 2 tsp Outer Limits Jalepeno Lime Sauce 
  • thyme leaves, for garnish
  • salt & pepper

In a large skillet, heat olive oil, butter, garlic and red pepper over medium heat.   Add hot sauce and sauté until shrimp is pink and opaque, 5-8 minutes for medium-sized shrimp.

We love to use Outer Limits Hot Sauce not only for its zesty and complex flavors made with fresh, all natural ingredients but also because its crafted by a local father & son team!  Pick up a bottle and give it try!



To serve, place rice on a large serving platter or bowl and pour shrimp with juices over the rice.   Garnish with thyme leaves or lime slices.

xo & a pinch