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Thai Spiced Wild Florida Shrimp on Forbidden Black Rice
Ingredients to Serve - 4
Thai Spiced Wild Florida Shrimp on Forbidden Black Rice
  • 2 tablespoons Cumin seeds
    1 tablespoon Corriander seeds
    1 medium Cinnamon stick, crushed
    10 each Green cardamom
    2 each Cloves
    1/4 teaspoon Fresh ground nutmeg
    1/4 tablespoon Black Peppercorns
    2 whole Star anise4 tablespoons Vegetable oil
    16 Jumbo Shrimp, peeled, cleaned, deveined
    4 Fresh Rosemary herb twigs
    1 tablespoon Kosher salt
    1 large Onion, minced1 cup Forbidden Black rice, washed
    1 tablespoon Curry powder
    1 1/2 cup Water
    1/2 cup Raisins
To Prepare the Spices:
Put all the spices, cumin, corriander, cinnamon, cardamom, clove, nutmeg, black peppercorns and strain in a heavy dry pan. Heat over a low fire, shaking from time to time. When the spice becomes aromatic, allow to cool slightly, then ground in a coffee mill.

To Prepare the Shrimp:
Liberally season the shrimp with the spice mixture. Finish with salt and drizzle with 2 tablespoons oil. Cover and allow to set for 15 minutes. Skewer the shrimp in sets of four with a rosemany twig.

To Prepare the Rice:
In a small sauce pot warm the remaining oil with the onions. Cook until softened about 3-4 minutes. Add a tablespoon of sweet spice mixture stirring well, along with the curry powder. Add the rice continuing to stir until well coated. Add the water and bring to a boil. Simmer for 15 minutes covered. Remove from heat and mix in the raisins. Replace cover and hold.

To Prepare the Shrimp:

Warm the heavy bottomed pan to medium hot.Add the spiced shrimp and cook each side approximately 2-3 minutes until rosy and pink. Remove from the heat.

To Plate and Serve:

Pack the cooked rice into individual molds. Unmold rice in the center of the plate. Place the shrimp decoratively. Finish with a sprinkle of sweet spices.

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