Ingredients
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2 oranges
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1 ⅓ cups water
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¾ cup uncooked black rice
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¾ teaspoon salt
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1 pound fresh or frozen peeled and deveined medium shrimp, thawed
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2 tablespoons olive oil
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2 cloves garlic, minced
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¼ teaspoon black pepper
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4 cups baby arugula
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1 large Orange wedges
Directions
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Remove 1 teaspoon zest and squeeze 1/2 cup juice from the 2 oranges; set aside. In a medium saucepan, bring the water, rice and 1/2 teaspoon of the salt to boiling; reduce heat. Simmer, covered, about 30 minutes or until water is absorbed. Remove from heat and let stand 5 minutes. Stir in 1/2 teaspoon of the orange zest and 1/4 cup of the orange juice.
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Meanwhile, rinse shrimp; pat dry. For marinade, in a medium bowl, combine oil, garlic, pepper, 1/2 teaspoon orange zest, 1/4 cup orange juice and the remaining 1/4 teaspoon salt. Add shrimp; toss to coat. Cover with foil or plastic wrap and marinate in the refrigerator 10 minutes.
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Heat a large skillet over medium heat. Add shrimp mixture; cook and stir 5 minutes or until shrimp are opaque. Using a slotted spoon, remove shrimp from skillet. For sauce, bring marinade to simmering. Cook 1 to 2 minutes or until marinade is slightly thickened.
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To serve, spoon warm rice and shrimp over arugula and drizzle with sauce. If desired, serve with orange wedges.
