Shrimp pilaf
Shrimp pilaf
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Shrimp pilaf
Υλικά
For the pilaf
- 1 kg shrimp
- 300 g short-grain rice
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 12 cherry tomatoes
- 3 lemon slices (with peel)
- 1 pinch saffron
- 80 ml white wine
- 100 ml olive oil
- 40 g butter (cubed)
- Salt & pepper
- Chopped parsley (for garnish)
For the stock
- 1 garlic clove, finely chopped
- ½ onion, roughly chopped
- 50 ml olive oil
- 1 pinch peppercorns
- 1 bay leaf
- 1 star anise
- 40 ml white wine
Εκτέλεση
Clean the shrimp by removing the shells and carefully deveining along the back. Keep the heads and tails intact.
Rinse the shrimp and place them in a colander to drain well.
Soak the saffron in a little lukewarm water (about 30 ml) for 10 minutes before use.
Blanch the cherry tomatoes in boiling water and peel them.
Prepare the stock
Heat the olive oil in a pot and sauté the garlic and onion until softened and fragrant. Add the shrimp shells and continue sautéing until they change color and turn lightly red.
Deglaze with white wine and, once the alcohol has evaporated, add the bay leaf, star anise, and peppercorns.
Add cold water to cover the ingredients and bring to a boil. Skim the surface, reduce the heat, and simmer for about 20 minutes. Strain the stock and keep it warm.
For the shrimp pilaf
Rinse the rice thoroughly under running water until the water runs clear.
In a wide pot over medium heat, heat the olive oil and sauté the garlic and onion until softened. Add the rice and sauté for 1–2 minutes.
Add the saffron along with its soaking water and stir well.
Gradually add the stock: first half, and once absorbed, add the rest. Season with salt and pepper and stir gently.
Add the cherry tomatoes and lemon juice.
Continue cooking, stirring gently, and about 3–4 minutes before the rice is al dente, add the shrimp, distributing them evenly in the pot. Drizzle with a little extra virgin olive oil and freshly ground pepper.
Increase the heat slightly and add the butter cubes, stirring carefully between the shrimp until melted and the dish becomes creamy and well combined.
Taste and adjust seasoning if needed.
Once all the liquid has been absorbed, remove from the heat and let the dish rest for 2 minutes before serving.
Garnish with chopped parsley.
Thoroughly rinsing the rice helps keep the pilaf fluffy and separate.
Lukewarm water helps release the saffron’s aroma and color.
Butter at the end binds the dish, adding a silky texture and rich flavor.
