Rice with Prawns 😊👍

Rice with Prawns 😊👍

Ingredients

800g of prawns (reserve the shells)

Olive oil to taste

Salt to taste

Ground white pepper to taste

Zest of lime to taste

Stock sauce to taste

Stock:

Prawn shells and heads

1 sprig of lemongrass

200g of celery stalk

1 shallot

1 head of garlic

6 kaffir lime leaves

1 chili pepper

3 tablespoons of tomato pulp

½ glass of white wine

1l of water

100g of coriander

Rice:

200g of Carolina rice

1 shallot

Olive oil to taste

Butter to taste

1 clove of garlic

White wine to taste

Juice of ½ lime

Chopped parsley to taste

Sauce:

Shrimp broth to taste

Butter to taste

To finish:

Micro-herbs of coriander to taste

Amaranth sprouts to taste

Preparation

1. Start by peeling the shrimp, reserving the heads and shells.

2. For the broth, in a pan with oil and the shells and heads of the shrimp, add the lemongrass, celery, shallot, garlic, kaffir lime leaves, chili pepper, tomato pulp, white wine, water and coriander. Let it cook for about 1 hour.

3. Then, blend all the broth, strain and separate into two different parts to use in the rice and in the sauce.

4. To prepare the shrimp, cut one part into small pieces to put in the rice and place the rest in a vacuum bag, separate. Using a heavy rolling pin, crush the prawns into a circle to make a carpaccio.

5. For the rice, sauté the chopped shallot in olive oil and butter in a pan.

6. Then add the chopped garlic clove and the rice. Fry lightly and add the white wine. Finally, add twice the amount of stock as the rice. Mix well and add the prawns cut into pieces, the lime juice, parsley and lime zest.

7. For the sauce, emulsify the reserved stock with 1 knob of butter.

8. To serve, place the rice evenly on the plate. Top with the carpaccio and season with olive oil, salt, white pepper, lemon zest and the sauce.

9. Decorate with the coriander and amaranth sprouts.