Grilled shrimp rice dish
My grilled shrimp rice dish is like a flavor adventure you won't want to miss! Before we get to the stove to prepare delicious dishes with prawns, we need to know how to clean them: it is not a difficult operation, it only requires a little dexterity. Of course, it is good to keep in mind the recipe to be prepared, so as to decide whether to detach the head or not, or whether to leave the carapace. Take a day of persistent rain. Get a burning craving for sunny sunshine, yellow as it is. You'll have to come up with something docile and succulent to soothe the autumn melancholy.
INGREDIENTS
1 small potatoshallot1 clove of garlicextra virgin olive oil8 prawnsRice1 tbsp curry
PROCEDURE
So take a small and peeled potato chip that you have diced, and put it on the fire with two shallot leaves and a clove of garlic to be disposed, half a tablespoon of virgin oil with a strong flavor and let it soften. Peel the prawns and make a quick court bouillon with the shells and heads, skimming as soon as it boils. You will use this water to let go of the potatoes when they dry and to find the right consistency of the cream. You will have steamed a handful of ribe rice, taking care to keep it very al dente. In fifteen minutes the potatoes will be ready, puree them in the blender with a tablespoon of curry. Opt for a sweet variety, which doesn't overlap too much with the delicate flavors of shrimp and potato.
My grilled shrimp rice dish is like a flavor adventure you won't want to miss! Before we get to the stove to prepare delicious dishes with prawns, we need to know how to clean them: it is not a difficult operation, it only requires a little dexterity. Of course, it is good to keep in mind the recipe to be prepared, so as to decide whether to detach the head or not, or whether to leave the carapace. Take a day of persistent rain. Get a burning craving for sunny sunshine, yellow as it is. You'll have to come up with something docile and succulent to soothe the autumn melancholy.
INGREDIENTS
1 small potato
shallot
1 clove of garlic
extra virgin olive oil
8 prawns
Rice
1 tbsp curry
PROCEDURE
So take a small and peeled potato chip that you have diced, and put it on the fire with two shallot leaves and a clove of garlic to be disposed, half a tablespoon of virgin oil with a strong flavor and let it soften. Peel the prawns and make a quick court bouillon with the shells and heads, skimming as soon as it boils. You will use this water to let go of the potatoes when they dry and to find the right consistency of the cream. You will have steamed a handful of ribe rice, taking care to keep it very al dente. In fifteen minutes the potatoes will be ready, puree them in the blender with a tablespoon of curry. Opt for a sweet variety, which doesn't overlap too much with the delicate flavors of shrimp and potato.
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