Halloween , Shrimp , Black Rice , Orange Peppers , Citrus , Skewers
Best for: A colorful Halloween dinner with a little smoky heat.
Naturally black rice, orange peppers, and paprika-seasoned shrimp make a striking Halloween plate without food coloring. A citrus dressing brightens the whole bowl.
Grill: Two-zone, 400–425°F. Equipment: Lidded saucepan, metal skewers, tongs, bowl. Course: Main dish.
Ingredients
35–45 minutes Rice rest: 10 minutes. Total: 65–75 minutes.
- 1 cup uncooked black rice (sometimes called forbidden rice)
- 1¾ cups water, or amount directed on the rice package
- ¼ teaspoon fine sea salt, for rice
- 1½ pounds large shrimp, peeled and deveined
- 2 orange bell peppers, seeded and cut into wide panels
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt, for shrimp
- ¼ teaspoon black pepper
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil, for dressing
- 1 teaspoon honey
- ⅛ teaspoon fine sea salt, for dressing
- 2 tablespoons chopped fresh parsley
Directions
Rinse rice. Place in a saucepan with water and rice salt. Bring to a boil on the stovetop, cover, reduce heat, and simmer according to the package, usually 30–40 minutes, until tender. Rest covered off heat for 10 minutes, then fluff. Rice brands vary; follow package liquid requirements.
During the final 15 minutes of rice cooking, preheat the grill. Whisk orange juice, lime juice, dressing oil, honey, and dressing salt in a bowl.
Toss shrimp with 1 tablespoon olive oil, paprika, cumin, garlic powder, shrimp salt, and pepper. Thread onto metal skewers. Coat pepper panels with remaining tablespoon olive oil.
Grill peppers over direct heat for 8–10 minutes, turning once, until tender and marked. Cut into bite-size pieces and fold into the cooked rice with half the dressing.
Grill shrimp over direct heat for 4–6 minutes total, turning once, until firm and pearly/white and opaque throughout. Remove promptly to avoid overcooking.
Divide rice among 4 bowls. Add shrimp, drizzle with remaining clean dressing, and scatter with parsley.
Grilling tip: Grill peppers before shrimp so the shrimp can go straight from the grate to the plate.
Allergens: Crustacean shellfish.
