Shrimp and Their Rice

Carrots and celery are wonderful vegetables, rich in vitamins and nutrients, that bring both flavor and color to our dishes. We start by carefully peeling them, making sure to remove all the skin, then we cut them into moderately sized cubes so they cook evenly and retain their crunchy texture. The onion, with its unmistakable aroma, is finely chopped, adding an extra layer of flavor to the dish.

In a large pot, we heat three-quarters of the butter, then add the chopped carrots, celery, and onion. We gently stir, allowing the vegetables to sauté over medium heat until the onion becomes glassy and the carrots and celery release their aromas. It’s time to add the rice, which we mix with the vegetables, leaving it on the heat until it becomes translucent. This step is essential as it helps the rice absorb the flavors of the vegetables.

Once the rice reaches the desired consistency, we carefully pour in the glass of white wine, letting it evaporate completely. This will add a refined taste and a hint of acidity to the dish. Next, the Knorr stock cube is dissolved in three times the amount of hot water as rice, and the resulting liquid is gradually added to the vegetable and rice mixture, stirring constantly to prevent sticking.

When the rice is cooked and reaches a creamy consistency, we add a tablespoon of mascarpone and grated Parmesan, mixing well to incorporate and add a rich, velvety flavor. Turning off the heat, we focus on the shrimp. The remaining butter is melted in a pan along with the finely chopped garlic. The shrimp are added, allowing them to release their juices, and then we remove them and set them aside.

In the pan with the remaining sauce, we add the liquid cream, then sprinkle paprika, about a teaspoon, and season with salt and pepper to taste. The sauce should boil, reducing by half to concentrate the flavors. Finally, we add the shrimp to the sauce and let them soak in the delicious flavors.

To complete this dish, the zucchini will make its appearance. It can be boiled in salted water or, for speed, microwaved for three minutes. This adds a note of freshness and a pleasant contrast of textures.

Enjoy your meal! This dish is perfect for a special dinner or any occasion when you want to impress with a combination of flavors and colors.

 Ingredients: 350g of shrimp (prawns) peeled 300g of liquid cream 2 cloves of garlic ~50g of butter 1 cube of Knorr chicken 300g of rice 3 carrots 1/4 celery 1 onion 1 glass of white wine (I used rosé) 1/4 zucchini 60g of parmesan 1 tablespoon of mascarpone (optional - I didn't add it) hot water salt pepper sweet paprika dill for decoration

 Tags:  onion chicken meat garlic carrots rice unt sour cream zucchini wine gluten-free recipes