Shrimp and Black Rice


for the Vietnamese dipping sauce (spooned over rice and shrimp):

2 cloves garlic, minced or crushed
2 fresh Thai birdeye chillies or other red chillies, finely sliced
approx. 1.5 inch piece of fresh ginger, finely minced
4 Tbsp fish sauce
2 Tbsp lime juice
4 Tbsp water
2 Tbsp granulated sugar

Simply mix all the ingredients together.


for the Black Rice
1.5 cups black rice
3 cups of water

Bring water to a boil and cook rice for about 30 minutes.

for the Shrimp

1/3 cup olive oil
3 or 4 big garlic cloves, cut into thin slivers
1 tsp ground cumin, or to taste
1 tsp paprika, or to taste (use hot or regular)
2 lbs shrimp in the 15-20 per-pound range
Salt and pepper
1/4 cup chopped fresh parsley

Combine the oil and garlic in a 12 inch skillet. Turn the heat to medium and cook until the garlic begins to sizzle, then add the cumin and paprika. Stir, raise the heat to medium-heat, and dd the shrimp, along with some salt and pepper.
Cook, stirring occasionally, until the shrimp are all pink, no longer; you do not want to evaporate their liquid. Turn off the heat, add the parsley, and serve.