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Spicy roasted shrimp on rice with saffron and lime

Spicy roasted shrimp over rice with saffron and lime e1681395597747 Spicy roasted shrimp over rice with saffron and lime
Spicy roasted shrimp over rice with saffron and lime e1681395597747 Spicy roasted shrimp over rice with saffron and lime

Spicy roasted shrimp on rice with saffron and lime

To prepare spicy roasted shrimp over rice with saffron and lime, start by finely chopping the shallot or red onion. Sauté in a skillet with a round of'oil and the dressed but crushed garlic. When it has browned, remove the clove of'garlic.
Prep Time 30 minutes
Cook Time 25 minutes
Course First
Servings 4

Ingredients
  

  • 280 gr Carnaroli Rice
  • 8 Large prawns
  • Saffron pistils
  • 1 Lime
  • 1 Shallot or red onion
  • 1 Clove d'garlic 
  • Extra virgin olive oil 
  • Halls
  • Pepper
  • Half a glass of gin
  • Habanero Orange chili flavored hot oil by Pepper Maremma

Instructions
 

  • To prepare spicy roasted shrimp over rice with saffron and lime, start by finely chopping the shallot or red onion. Sauté in a skillet with a round of'oil and the dressed but crushed garlic. When it has browned, remove the clove of'garlic.
    Heat a pot of hot, lightly salted water, which you will use to cook the rice. Dry toast the rice briefly, in a large pot, and deglaze with gin and a drizzle of oil.
    Place the rice in the stir-fry and bring it to cook, adding one ladle of hot water at a time until it is cooked, trying not to let it brown.
    Clean the shrimp well, removing the heads and carapace and the black thread along the back. Place them in an already hot nonstick skillet and blanch them for a couple of minutes at most.
    Cut the lime into thin slices after washing it thoroughly.
    Divide the risotto among individual plates and lay the lime wedge and shrimp on top.
    Finish with a sprinkling of freshly ground pepper and saffron pistils, and serve by pouring a drizzle of Habanero Orange chili flavored oil (Where to buy it?)., finally a tasty first for everyone!
    Bon appetite and good spicy to all.

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