If you are a fan of seafood and love a comforting dish, you will be enchanted by the shrimp risotto served in the original fireplace. Marisol Baz, the restaurant manager, reveals the special recipe so you can prepare this delight in the comfort of your home. The differential? A broth made from the shrimp peels, which intensifies the taste of the dish.
How to make fireplace shrimp risotto
Clean the prawns and sauté with garlic and salt. Reserve. Boil the shrimp peels and strain the water. Use this broth to cook the rice. Lightly sauté the prawns. When the rice is almost ready and the water starts to lower, add the peas, the shrimp and the tomato sauce. Transfer to a refractory, finish with chopped parsley, grated Parmesan cheese and serve immediately.
Ingredients
- 2 American cups of ordinary rice
- 5 chopped garlic cloves
- 1 chopped onion
- 3 tablespoons of oil
- 1 kilo of shrimp
- 200 g of pea
- 200 g of grated Parmesan cheese
- Parsley to taste
- Tomato sauce to taste
- Salt to taste
Measurement Conversion Table
Preparation mode
- Clean the prawns and sauté with garlic and salt.
- Reserve.
- Boil the shrimp peels and strain the water.
- Use this broth to cook the rice.
- Lightly sauté the prawns.
- When the rice is almost ready and the water starts to lower, add the peas, the shrimp and the tomato sauce.
- Transfer to a refractory, finish with chopped parsley, grated Parmesan cheese and serve immediately.
Yield: 6 portions
Preparation Time: 40 minutes
