Shrimp in Flavorful Broth with Rice
Recipe Overview
Overview
This shrimp recipe is a delightful blend of flavors and textures, showcasing the natural sweetness of fresh shrimp. The process begins with preparing the shrimp, where the shells are not discarded but instead used to create a rich broth. This technique not only minimizes waste but also intensifies the flavor of the dish.
The broth is made by simmering the shrimp shells with white wine, garlic, and spices, which results in a fragrant base that infuses the rice with flavor. The addition of canned peppers adds a subtle sweetness and a pop of color, making the dish visually appealing as well.
Cooking the shrimp quickly ensures they remain tender and juicy, while the creamy sauce brings everything together beautifully. The final touch of parsley adds freshness, making this dish perfect for any dinner table. Whether you’re cooking for family or entertaining guests, this shrimp recipe is sure to impress with its depth of flavor and elegant presentation.
Recipe Details
Steps & Tips
Peel the shrimp and separate the head.
Open the shell in the area of the legs and remove it, leaving the tail.
Make an incision in the back to remove the intestines.
Tip: Don't throw away the shells and heads of the shrimp; they are needed for this recipe.
Wash the peeled shrimp under the tap and leave them to let the water run off.
Heat 2 tablespoons of olive oil.
Add 2 garlic cloves to the oil to infuse flavor.
Fry the shells in the oil.
Crush the shells with a spoon.
Add 1/2 cup of white wine when the shells turn orange.
Tip: Crush the shells with a spoon to enhance the flavor.
Add a pinch of salt and a little paprika.
Bring the mixture to a boil.
Add 500 ml of water.
Add a bay leaf and cook for 20 to 30 minutes on moderate heat.
Heat olive oil for the sauce.
Chop 1/2 onion finely.
Add 2 cloves of garlic.
Fry the onions and garlic together.
Add 100 grams of canned peppers.
Cut the canned peppers into small pieces.
Add the chopped peppers and mix well.
Add a pinch of salt and paprika.
Mix well again.
Add a glass of white wine.
Bring the sauce to a boil.
Add 150 ml of cooking cream.
Bring to a boil again.
Blend until you have a very smooth cream.
Filter the broth from the shells.
Tip: Filtering the broth with a cloth is convenient as it removes impurities.
Pour in 1 cup of the flavorful broth.
Add 1 cup of well-rinsed rice.
When boiling, turn the heat down to low and cover with a lid.
Cook for about 10 minutes until all the broth is absorbed.
Tip: Fry the shrimp over high heat for just 2 minutes to keep them barely cooked.
Fry the shrimp over high heat for 2 minutes.
Pour the sauce over the shrimp and immediately turn off the stove.
Add parsley, if desired.
Serve the rice.
Enjoy the juicy and flavorful shrimp with the rice.
Ingredients
Ingredient: Shellfish
→ Substitution: Tofu or Chicken
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using shrimp shells to create a broth enhances the dish's flavor significantly.
- •Cooking shrimp quickly over high heat ensures they remain juicy and tender.
- •Adding a bay leaf to the broth infuses additional depth of flavor.
- •Blending the sauce until smooth creates a creamy texture that complements the shrimp.
