Servings:
4
INGREDIENTS
- - 300 g of rice black
- - 300 g of pumpkin
- - 16 fresh shelled shrimp
- - 2 pieces of red radish
- - 2 cloves of garlic
- - 1 teaspoon of chopped parsley
- - 100 ml marsala
- - 1 teaspoon of wheat flour type 00
- - 500 ml of broth
- - curry
- - Extra virgin olive oil
- - Sea salt
INSTRUCTIONS
- Boil the black ice in salted water. Cooking times depend on the processing system: if it is a parboiled rice it takes about 20 minutes, if it's whole rice it takes 40-45 minutes; Always follow the manufacturer's instructions.
- Saute the chopped shallots in a little oil for 10 minutes, slow and on medium-low heat. Add the diced pumpkin, add salt, season with plenty of curry, cover and cook for 20 minutes, basting as needed with a little broth or hot water. At the end mix so it gets creamy fragrant and spicy, keep warm.
- Let brown the minced garlic for a few minutes with 2-3 tablespoons of olive oil, add the prawns, make them well-flavor on medium heat for 3-4 minutes and pour the marsala, leaving it slightly evaporate. Remove the shrimps from the pan, keeping them warm.
- Add the teaspoon of flour (white or rice) at the end of cooking, stir well and quickly prepare a sauce over low heat and gradually add a little of the broth.
- Pour the cooked rice into the pan with the freshly made sauce and let it flavour well. Arrange it on dishes forming a ring, pour the cream in the center of spiced pumpkin, decorated with shrimp tails, the red stars of pepper, derived from the peppers with a special mould, and the chopped parsley. Serve immediately: the rings of rice should be eaten while still hot.
