Submitted by Chef Greg Thilmont of eatinganddining.com
This exotic chilled salad is easy to make but dramatic in appearance. It’s based on black rice, a grain that is now available in the Asian or gourmet aisles of American grocery stores. In days of yore, this deep-hued and fragrant grain was reserved for nobility. Or so the story goes. In this contemporary dish, black rice meets gunpowder-hot shrimp that have been marinaded in a Sriracha-mustard bath then grilled. Jewel-like dices of sautéed yellow, red and orange bell peppers; diamond-white cuts of water chestnut and emerald-green fresh scallion slices make for an imperial offering.
3 cups cooked and chilled black rice (per package instructions)
1 pound shelled shrimp
½ cup Sriracha pepper sauce
½ cup Sun Valley Sweet-Spicy mustard
2/3 cup soy sauce
1/3 cup rice wine vinegar
½ teaspoon sesame oil
1 bunch scallions, sliced
1 can water chestnuts, roughly diced
4 bell peppers (yellow, red and orange) diced
2 cloves garlic, minced
Peanut oil to cook
Enter the Dragon:
Mix the raw shrimp, mustard and Sriracha together. Let marinade in a refrigerator for one hour. Remove, skewer the shrimp and cook on a grill until done. Or broil in an oven.
Sauteé the bell peppers until tender. Add the garlic near the end and continue cooking for 3 minutes. Remove from heat.
The Imperial Court:
Toss the chilled black rice with the cooked shrimp, the water chestnuts and the soy sauce, rice wine vinegar and sesame oil. Let chill for one hour or more. When ready to serve, add in the sliced scallions.