- 650 g large shrimp
- 280 g short-grain rice
- 300 g tomato puree
- 2 finely chopped scallion
- 2 knobs butter
- thyme, marjoram; chopped fine parsley
- fish stock
- 150 ml heavy cream
- 1/2 glass brandy
- 1 + 3 tablespoons glass dry white wine
- olive oil
- salt and pepper
Melt a knob of butter over medium heat, add the chopped scalion and cook
Add the shells and heads of the shrimp, pressing down with a wooden spoon.
Add half a glass of brandy and flambe.
When the brandy has evaporated, add the wine, reduce to half over
moderately high heat.
Season with salt and pepper and add the tomato puree, lots of chopped
herbs, cover and cook over moderate heat for 10 minutes.
Add the cream and cook for a further 2 minutes.
Sieve and reserve.
Saute the scallion in oil ; add the rice, and lightly toast (Do not brown).
Add a couple of tablespoons of wine.
Pour in the reserved shrimp, cream mixture a ladleful or two of stock and
cook add stock when required.
In a small skillet, cook the shrimp in a knob of butter, flambe with brandy
add a drop or two of wine and a little cream.
Transfer the shrimp into the cooked rice.
Add a knob of butter, and sprinkle with finely chopped fresh thyme.
Source: La Cucina Italiana – September 1993 – Page 55
Preparation Time: 1:00
Keywords: seafood, italian, rice and couscous