1 lb. shrimp, peeled and deveined
1 cup black rice
1 cup fresh pineapple, diced
2 large mangos, peeled and diced
3 scallions, minced
1/2 red pepper, diced
1/2 cup fresh cilantro, minced
1/4 cup fresh mint leaves, minced
3 Tablespoons fish sauce
1 to 2 serrano peppers, stems and seeds removed, finely diced
3 teaspoons brown sugar
2 cloves garlic, pressed through a garlic press
2 teaspoons fresh ginger, grated
juice of 2 small limes
Directions: Place the rice into a lidded pot and cover with 2 cups water. Add 1/2 teaspoon salt and bring to a boil. As soon as the water comes to a boil, turn the heat down to it’s lowest setting. Cover the pot, and cook for 40 minutes to an hour. Taste for doneness. It should be chewy, but not brittle. If there is any remaining water in the pot, but the rice is the proper consistency, simply pour the rice into a strainer and strain off the excess liquid. Remove to a medium sized bowl and cool.
Bring a small saucepan of water to a gentle simmer. Add shrimp and cook for about a minute, or just until the shrimp turn pink. Immediately remove from heat, drain and set aside.
Dissolve the brown sugar in the fish sauce in a medium bowl. Add the garlic, ginger, serranos, lime juice, mint, cilantro, and red peppers. Toss in the shrimp, along with the mangos and pineapple and mix well. Note: If not serving immediately, do not add the pineapple. The acidity of the pineapple can change the texture of the shrimp, turning it mushy, so wait till serving time to add it.
Add the shrimp mixture to the black rice and mix well. Taste and adjust seasonings and serve either over lettuce leaves, or in individual lettuce cups.
Yield: 6 servings