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Dragon Fruit Shrimp & Forbidden Rice

This Weeks Challenge: Black and White

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Dragon Fruit Shrimp & Forbidden Rice

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A few weeks ago, the challenge was "black and white" - and because of all of the Valentine's recipes I had on deck to post that week, this challenge was lost in the shuffle. But no worries, at (now over) 110 consecutive weeks, I still completed it within the time frame so therefore it counts!

Plus, the weekend before I went to Jungle Jim's so I had a lot of new and unusual ingredients to play with - notably in this recipe, dragon fruit and forbidden rice, which both fit the bill for the black and white theme.

If you've never chopped open a dragon fruit before, you might be surprised to find they are pure white on the inside with tiny black seeds.

They are similar to a kiwi crossed with a melon in texture, with a slight melon-y taste that some compare to bubblegum. Another really cool thing about dragon fruit is that it is solid all the way through, which makes it super easy to cut. I used the same method I'd use to cut an avocado: made horizontal and vertical cuts to the skin then used a spoon to scoop it all out. That's how I ended up with these neat looking 'dragon fruit boats.'

I'd say it's closer to a 'generic fruitiness' more than anything, where it's subtly sweet and slightly crisp like watermelon. In this recipe, it pairs really well with the forbidden rice which has a much more 'grain-y' and savory flavor.

Because, of course, I love playing with sweet and savory flavors, I decided to toss some shrimp in a light orange marinade. I made a simple marinade of orange juice and a spicy honey (that I LOVE) and a touch of lime.

The rice is cooked similarly to a basmanti rice - the water turns black so it's not hard to see when it's ready because when a majority of the water has evaporated, you're left with a purple-ish black-ish rice.

To help boost the flavor of this recipe, once I cooked the shrimp, I let the remaining marinade cook down until it was syrupy then I stirred it into the rice along with the shrimp and dragon fruit.

It may sound like an unusual combination, but I promise, it was strangely delicious and left me craving more! I ate all the leftover dragon fruit for breakfast the next day, and actually enjoyed the leftover rice and shrimp cold! It made for a great refreshing lunch.

Categories: Dinner , Side Dish , 52 Weeks of Cooking , Appetizers , Lunch , Seafood

Tags: Jungle Jim's , Dragon Fruit , Shrimp , Rice , Forbidden Rice , Oranges , Spicy Honey

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Dragon Fruit Shrimp & Forbidden Rice

Prep Time: 20 minutes

Cook Time: 10 minutes

Makes 2 dragon fruit boats

Ingredients:

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  • 1 dragon fruit (1 cup, cubed)
  • 1 lb shrimp, peeled and deveined
  • 1 cup orange juice
  • 1/2 cup spicy honey
  • 1 lime, juiced
  • 1 cup forbidden rice + 2 cups water
  • parsley, for garnish
  • salt & pepper, to taste

Here's How:

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  1. Whisk together the orange juice, spicy honey and lime juice. Add the raw, peeled shrimp to the marinate and let soak for at least one hour.
  2. While the shrimp marinates, wash the rice until the water runs clear. Add the rice and water to a pan, cover and bring to a rolling boil. Reduce the heat to low and leave covered, for twenty minutes.
  3. Cut the dragon fruit in half. Make horizontal and vertical slices into the flesh of the fruit then use a spoon to scoop out the cubes. Reserve half (about 1 cup) to use in the recipe and save the other half to enjoy on its own.
  4. Heat a medium sized skillet over medium high heat. Pour in the shrimp and all of the marinade. Cook the shrimp until pink and cooked through - about 3-5 minutes, flipping occasionally.
  5. Remove the shrimp from the pan and bring the remaining marinade to a boil. Reduce the heat and continue to simmer for about ten minutes, or until the liquid has reduced by half.
  6. Stir the shrimp and sauce into the rice. Fold in the dragon fruit. Serve warm right away or chill to enjoy cold.

Mouth Feel

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Salty

Savory

Sour

Bitter

Sweet

Spicy

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