Venere Rice with Shrimp Tails
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp tails (large) | 16 |
| Venere black rice | 350g |
| Shallot | 1 |
| Chives | 20g |
| Dill | 20g |
| Tomato pulp | 100g |
| Tomato paste | 2 tbsp |
| Extra virgin olive oil | 3 tbsp |
Nutritional Information
(Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 28g |
| Carbohydrates | 45g |
| Fat | 14g |
| Fiber | 2g |
| Sodium | 300mg |
Instructions
-
Prepare the shrimp tails: Begin by cleaning the shrimp tails. Remove the heads, shells, and keep only six shrimp with their tails intact for garnish. Set aside the shrimp shells and heads to make a flavorful broth later.
-
Cook the Venere rice: Bring a large pot of salted water to a boil and cook the Venere rice for at least 20 minutes, or according to the package instructions. Once cooked, drain the rice, ensuring it is al dente.
-
Chop fresh herbs: Finely chop the dill and chives, setting them aside for the final garnish.
-
Sauté the shallot: In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped shallot and cook until it becomes soft and translucent, releasing a delicate aroma.
-
Cook the shrimp: Add the shrimp tails to the pan with the shallot. Sauté them for a few minutes until they turn golden and slightly crispy. Be careful not to overcook them, as they will continue cooking once mixed with the sauce.
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Prepare the tomato sauce: Mix the tomato pulp with the tomato paste in a bowl. Pour the mixture into the skillet with the shrimp tails. Stir everything together, ensuring the shrimp are coated with the rich tomato sauce.
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Make the shrimp stock: Using the shrimp shells and heads set aside earlier, prepare a shrimp broth. Simmer the shells in water for about 10 minutes, then strain the liquid. Add a little of this flavorful shrimp broth to the skillet to enhance the depth of the sauce. Stir and let it simmer gently.
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Add fresh herbs and adjust the consistency: Sprinkle in 15 grams of dill and 15 grams of chives, allowing the herbs to infuse the sauce. Continue cooking the sauce until it thickens slightly, but be sure to leave it a little saucy and not too dry.
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Combine the rice and sauce: Gently mix the cooked Venere rice into the skillet with the shrimp and tomato sauce, allowing the flavors to meld together. Taste and adjust seasoning if needed.
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Serve: Transfer the rice and shrimp mixture to serving plates. Garnish with the remaining fresh dill and chives for a burst of color and fresh flavor. Serve immediately and enjoy this indulgent, yet light, first course.
Tips and Variations
- For an extra layer of flavor, consider adding a touch of white wine after sautéing the shallots and before adding the shrimp. This will bring a subtle acidity to balance the richness of the sauce.
- If you prefer a spicier dish, feel free to add a pinch of chili flakes to the sauce while simmering.
- For a complete meal, serve this dish with a side of steamed vegetables or a fresh green salad to complement the seafood and rice.
