Sage-cooked prawn bites on curry risotto
Ingredients
Instructions
- 10 to 15 cooked shrimp
- 15 sage leaves
- strainer
- salt and ground pepper
- olive oil
- 100 to 150 g pearl rice
- fat
- 25 to 35 cl of vegetable broth
- curry
- a little liquid full cream
- Parmesan to grate by the minute
- We first peel the prawns, leaving the last ring and the tail.
- We split the shrimp and remove their casings.
- We salt them, pepper them and wrap the sage leaves all around.
- Then we coat the shrimp flesh with strainer and leave the tail with the last ring visible.
- We brown them very quickly in very hot olive oil.
- We keep them on absorbent paper until ready to serve.
- Meanwhile, we also prepare the risotto, gently frying the pearl rice in fat until translucent.
- We cover with broth in several times, add salt, pepper and curry.
- Towards the end of cooking, we for a little cream and grate Parmesan cheese a minute.
Sage-cooked prawn bites on curry risotto
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