Gluten-Free Rice Balls with Spicy Shrimp

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 3.81 cm in diameter.
3. 3In a medium bowl, combine the about 450 g 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 204.4-232.2°C (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 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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