Red Rice from Piauí with Shrimp Skewers and Thyme

Name: Red Rice from Piauí with Shrimp Skewers and Thyme
Yield: 10
Ingredients: 60 medium gray shrimp; 3 cups of red rice from Piauí (or integral type cateto); 1/2 cup of olive oil; 6 crushed garlic cloves; 1 tablespoon of fresh thyme; 1 teaspoon of finely chopped dried oregano or finger pepper to taste; Salt to taste; 1 bay leaf; 1/2 cup of finely chopped onion; 1/2 teaspoon of grated lemon zest

1
60 medium gray shrimp
2
3 cups of red rice from Piauí (or integral type cateto)
3
1/2 cup of olive oil
4
6 crushed garlic cloves
5
1 tablespoon of fresh thyme
6
1 teaspoon of finely chopped dried oregano or finger pepper to taste
7
Salt to taste
8
1 bay leaf
9
1/2 cup of finely chopped onion
10
1/2 teaspoon of grated lemon zest

Ingredients

1
60 medium gray shrimp
2
3 cups of red rice from Piauí (or integral type cateto)
3
1/2 cup of olive oil
4
6 crushed garlic cloves
5
1 tablespoon of fresh thyme
6
1 teaspoon of finely chopped dried oregano or finger pepper to taste
7
Salt to taste
8
1 bay leaf
9
1/2 cup of finely chopped onion
10
1/2 teaspoon of grated lemon zest

Directions

1
1
2
Place the shrimp (six per person) without shells, with tails, on skewers
3
Make a marinade with olive oil, garlic, thyme, pepper, and salt and let the shrimp absorb the flavors
4
2
5
Cook the rice by adding bay leaf, oregano, and onion to the cooking liquid
6
3
7
Grill or broil the skewers for two minutes per side, taking care not to burn them
8
4
9
In plates, place the molded rice in a ring shape and top with shrimp skewer
10
Enchant with confit tomato and a little olive oil from the marinade
11
Add lemon drips
12
Serve with umbu chutney (see this recipe and the one for confit tomato on Claudia Cozinha's website).