Venere rice with shrimp, zucchini and mint

Name: Venere rice with shrimp, zucchini and mint
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Black Venus rice 1 ¾ cup; Shrimps to be cleaned 0.9 lb; Zucchini 14 oz; Mint to taste; Lime peel 2; Extra virgin olive oil to taste; Fine salt to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Average

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PRESENTATION

Recipe by
Lulù Gargari

Venere Rice with Shrimp, Zucchini, and Mint is a black rice dish that earns the description its source gives it: a recipe that smells of summer. The deep, nutty grain pairs with pan-sautéed zucchini and the natural sweetness of shrimp, then mint and lime pull everything into focus — fresh, faintly exotic, and genuinely light. Colorful and nutritious, it works just as well on a hot August afternoon as it does anchoring a fish-forward dinner menu through the rest of the year.

Serving temperature is part of the point. The dish holds up warm or at room temperature, which keeps the mint and lime vibrant rather than sharp and lets the rice hold its texture without any pressure on timing at the table. That flexibility makes it comfortable at a casual lunch and equally at home as a refined centerpiece — no reheating required, no last-minute juggling, just a well-balanced plate that is ready when you are.

How to prepare Venere rice with shrimp, zucchini and mint

To prepare the Venere rice with shrimp, zucchini and mint, first cook the black rice in plenty of boiling salted water for the time indicated on the package 1. In the meantime, trim the zucchini and cut them first into slices 2, then into strips and finally into cubes 3.

Place the zucchini cubes in a nonstick pan with a drizzle of hot oil 4. Salt 5 and flavor with a few mint leaves 6.

Also add the grated lime zest 7 and brown the zucchini over medium heat for about ten minutes. Meanwhile, How to clean shrimp: remove the head, take off the shell 8 and extract the black vein inside, then cut the flesh into pieces 9.

Once cooked, drain the rice and pour it into the pan with the sautéed zucchini 10. Add the shrimp as well 11 and season with a drizzle of oil 12.

Add more fresh mint for fragrance 13 and sauté everything for a few more minutes 14, just long enough for the shrimp to change color 15.

Serve the Venere rice salad warm or at room temperature 16, garnished with more lime zest if desired 17. The Venere rice with shrimp, zucchini and mint is ready to be enjoyed 18!