Roasted Shrimp and Mirliton Slaw over Lemon Purple Rice
 
Makes 4 to 6 Servings
Ingredients
  • 6 medium radishes, cut into matchsticks (about 1 cup)
  • 1 large mirliton, cut into matchsticks (about 2 cups)
  • ¼ cup fresh lemon juice
  • 2 tablespoons finely diced seeded jalapeños (about 2 medium)
  • 1 tablespoon canola oil
  • 1¼ teaspoons sugar
  • ¾ teaspoon kosher salt, divided
  • 2 tablespoons chopped fresh parsley
  • ⅓ cup unsalted butter, melted
  • 1 tablespoon hot sauce
  • 24 extra-large shrimp, peeled and deveined (tails left on) (about 1½ pounds)
  • Lemon Purple Rice (recipe follows)
  • Garnish: lemon wedges
Lemon Purple Rice
  • 1¾ cups water
  • 2 teaspoons lemon zest
  • ¾ teaspoon kosher salt
  • 1 cup long-grain purple rice*
Instructions
  1. In a medium bowl, toss together radishes, mirliton, lemon juice, jalapeño, oil, sugar, and ¼ teaspoon salt Cover and refrigerate until chilled, about 1 hour. Toss in parsley.
  2. Preheat oven to 450°. Spray a large rimmed baking sheet with cooking spray.
  3. In a large bowl, combine melted butter, hot sauce, and remaining ½ teaspoon salt. Add shrimp, tossing to coat. Spread mixture on prepared pan.
  4. Bake until shrimp are pink and firm, 7 to 8 minute. Serve with Lemon Purple Rice, and top with slaw. Garnish with lemon, if desired.
Lemon Purple Rice
  1. In a medium saucepan, bring 1¾ cups water, lemon zest, and salt to a boil over medium-high heat. Stir in rice; cover, reduce heat, and simmer until liquid is absorbed, 15 to 18 minutes. Fluff with a fork before serving.
Notes
*We used Blanca Isabel Purple Rice.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-shrimp-mirliton-slaw-lemon-purple-rice/