Jumbo shrimp with Parmesan black rice and tarragon–snap pea salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Jumbo shrimp with Parmesan black rice and tarragon–snap pea salad

Gluten-Free Friendly, Soy-Free, Mediterranean, Pescatarian, Spicy, No Added Sugar, Protein Plus

2 Servings, 690 Calories/Serving

35–50 Minutes

Inspired by risotto made with riso nero, we fold sautéed leeks, nutty Parmesan, and sweet butter into stunning black rice. The dark side never tasted so good.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup black rice
  • 1 organic leek
  • ¼ pound organic sugar snap peas
  • 1 organic Meyer or other lemon
  • 2 or 3 sprigs organic fresh tarragon
  • Seafood options:
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 2 sustainably raised Faroe Islands salmon fillets - center-cut (about 5 ounces each)
  • 1 teaspoon Marash chile flakes
  • ¼ cup grated Parmesan
  • 2 tablespoons unsalted butter

Nutrition per serving

Calories 690, Total Fat 33g (42% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 200mg (9% DV), Total Carb. 65g (24% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

In a medium sauce pot, combine the black rice and 1¼ cups [2¼ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Meanwhile, prepare the rest of the meal.

2

Prep and cook the leeks

  • Trim the root ends from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.  

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the leek, season with salt and pepper, and cook, stirring occasionally, until softened and starting to brown, 4 to 5 minutes. Transfer to a plate. Do not clean the pan. 

While the leek is cooking, prepare the salad.

3

Make the tarragon–snap pea salad

  • Thinly slice the sugar snap peas on the diagonal.
  • Zest and juice the lemon, keeping the zest and juice separate. 
  • Finely chop the tarragon. Set aside half for the seafood.

In a medium bowl, toss together the snap peas, lemon zest, 1 tablespoon [2 TBL] lemon juice, 1 to 2 teaspoons oil, and half the tarragon. Season to taste with salt and pepper and more lemon juice, if desired.

4

Prep and cook the seafood

For jumbo shrimp: 

  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In the same pan used for the leek, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Remove from the heat, add the remaining tarragon and as much Marash chile as you like, and toss to combine. Season to taste with salt and pepper. 

For scallops:

  • Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.

In the same pan used for the leek, warm 2 to 3 teaspoons oil over high heat until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Remove from the heat, add the remaining tarragon and as much Marash chile as you like, and toss to combine. Season to taste with salt and pepper. 

For halibut and salmon:

  • Pat the fish dry with a paper towel; season lightly with salt and pepper. 

In the same pan used for the leek, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Remove from the heat and sprinkle with the remaining tarragon and as much Marash chile as you like.

5

Finish the rice

To the pot with the rice, off the heat, stir in the leek, Parmesan, butter, and 2 tablespoons [¼ cup] warm water. Season to taste with salt and pepper and any remaining lemon juice.

Serve

Transfer the rice to individual plates, top with the seafood, and serve with the tarragon–snap pea salad on the side.

Kids Can!
  • Measure the water for the rice.
  • Soak the leek and pat dry.
  • Juice the lemon. 
  • Assemble the salad. 
  • Time the seafood.