Gluten-Free Rice Balls with Spicy Shrimp

Ingredients

• 3 cups Cooked Rice (GF variety)
• 1/2 cup Water
• 1 teaspoon Salt
• 1 lb Shrimp (peeled and deveined)
• 1 small Scotch Bonnet Pepper (minced)
• 1 tablespoon Ginger (grated)
• 2 cloves Garlic (minced)
• 1/2 medium Onion (chopped)
• 2 tablespoons Olive Oil
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Smoked Paprika

Instructions

1. 1In a large heavy-bottomed pot, combine the 3 cups of cooked rice (GF variety), the 1/2 cup of water, and the 1 teaspoon of salt. Cook over medium heat, stirring constantly, for about 5-7 minutes, until the mixture becomes very sticky and forms a dough-like consistency. This sticky texture is important for shaping the balls.
2. 2Transfer the sticky rice mixture to a heatproof bowl and let it cool for about 10-15 minutes, or until it is comfortable to touch. Once cooled enough, use your hands to shape the mixture into small, uniform balls, about 1.5 inches in diameter.
3. 3In a medium bowl, combine the 1 lb of shrimp (peeled and deveined) with the 1 small Scotch Bonnet Pepper (minced), the 1 tablespoon of Ginger (grated), the 2 cloves of Garlic (minced), the 1/2 medium Onion (chopped), the 2 tablespoons of Olive Oil, the 1 tablespoon of Lemon Juice, and the 1/2 teaspoon of Smoked Paprika. Mix well to ensure the shrimp are evenly coated. Let the shrimp marinate for 15 minutes.
4. 4Preheat your grill or a grill pan over medium-high heat until it reaches approximately 400-450°F (200-230°C).
5. 5Place the marinated shrimp onto the preheated grill or grill pan in a single layer. Grill for 2-3 minutes per side. The shrimp are cooked through when they turn opaque pink and reach an internal temperature of 145°F (63°C).
6. 6Arrange the shaped rice balls on a serving platter and serve them hot with the freshly grilled spicy shrimp.

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