Added by runneralps | Thu 21 Oct 2010 @ 11:04
Makes 5 serves
20 shrimps medium to big size
2 dried onions peeled and chopped
200 grms rice(white, for risotto)
1 green pepper chopped
1 Tea sp of sugar
½ cup extra virgin olive oil
1 glass white dry wine
½ tea sp pepper powder
There are 2 ways (in my point of view) to make this dish. The one is to boil the shrimps apart from the rice and to keep the broth, so you can added to the rice later, and the other way is to cook them together with the rice….the best one is the one it fits to you…I prefer the second one…
Soak the rice for 1 hour and drain it. Keep it aside.
Now ….use a wide pan and heat the oil together with the chopped onion and the chopped pepper. Add sugar on top of the onion cuts.
Cook gently for 7-8 minutes in low temperature and then add the drained rice.
Mix the rice using a wooden spoon (if you have one) and cook it without water…sauté it (this is important) for 5 minutes. Then add the wine and let it evaporate its alcohol and give its flavor to the rice.
The next step is to add to the rice, a half of lukewarm water and to keep mixing. The temperature now must be in a medium level. When the water absorbed add another half of glass. Keep doing this till the rice will change its shape and get the shape of an “almost mashed seed”. Usually the rice at this moment expels its …lets say glue, so its easy to understand when its ready….
Now…. The last 5 minutes of the cooking you must add the shrimps and salt and pepper and cover the pan.
Then turn off the power of your electric stove and let the rice, to absorb its liquid.
Decorate with some dill cuts
see a better pic at http://www.flickr.com/photos/runneralps/5096578904/