Seared Shrimp on a Rice Cracker
recipe
Seared Shrimp on a Rice Cracker
No commentsIngredients
Saffron Risotto Cake:
- ? cup diced white onions
- ? cup butter
- 10 oz of arborio rice
- 1 teaspoon of saffron threads
- ? cup white wine
- 1 quart simmering chicken broth
- 2 tablespoons butter
- 1 teaspoon of salt
- 1 teaspoon of ground white pepper
- 1 small shallot, minced
- 2 teaspoons white truffle oil
Seared Shrimp:
- 10 large shrimp
- Salt and pepper, to taste
- ? cup butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 3 tablespoons cilantro
Directions
More recipes like this
- Coconut and Curry Leaf Halibut and Pan-Seared Scallop Biryani
- Seared Tandoori Sea Bass with Mango and Chilli Salsa Salad (Heat Rating: Medium)
- Mint and chive risotto with seared scallops
- Seared Tuna, with a Mixed Bean and Avocado Cassoulet and Chocolate Vinaigrette
- Wild pacific cod with lime, herb and parmesan crust
For the saffron risotto cake:
- Preheat the oven to .
- Simmer the onions in butter until cooked.
- Add the rice and cook, stirring, for minutes.
- Add the saffron and white wine and stir until the wine is absorbed.
- Start adding the broth, ? cup at a time, waiting for each addition to be absorbed before adding another ? cup.
- Continue until the rice is tender. Add the butter, then season with salt and pepper. Remove from the heat and pour into a small, inch deep pan, or put into ramekins, smoothing over the tops and put into a refrigerator until cold.
- If using the pan, cut the risotto into circles with a ?-inch biscuit cutter, if using ramekins, remove the rice carefully, retaining the disk-shape.
- Heat a sautee pan and add Tablespoons of canola oil. Sautee the rice cakes until golden brown on both sides.
- Put in the oven for minutes over to insure the cakes are heated through.
For the Seared Shrimp:
- Season shrimp with salt and pepper. Sautee in butter, heating to about .
- Turn shrimp over when pink. Add mushrooms, shallots, garlic, and green onion and sautee for about minutes.
- Add sherry and simmer minute. Add cream; shake pan until sauce is thickened.
Source: Marisoll Hernandez on behalf of Puerto Rican Tourism Company
Find more recipes
Comments