Serving
Serve warm, and sprinkle with parmesan cheese, if prefer.
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More recipes with this mood
This recipe can also be prepared with frozen shrimp. The only difference is that the cooking process is shorter. If using frozen shrimp, they only need to be stirred in to the cooked, very hot rice.
Ingredients
- 300 g rice
- 300 g shrimp, cleaned
- 100 ml olive and sunflower oil mixture
- 40 g butter
- 3 garlic cloves, chopped
- salt
- pepper, freshly grounded
- 30 ml cognac
- 150 ml white wine
- 200 ml cooking cream
- parsley
- Vegeta Gourmet Stock Powder
Preparation For this recipe you only need imagination!
Medium complexity 4 Persons30 min
- 1 Place the rice in hot, salted water. Cook until the rice starts softening and drain. Ensure that about 2 cups of water the rice was cooked in, is placed aside to be added later.
- 2 Heat up the oil in a wider pan, and add garlic. After a few seconds add in the shrimps.
- 3 Salt them and after a few minutes of cooking cover with cognac. This mixture can now be lit (with a match/or a lighter) and then put out by covering with wine.
- 4 Bring to boil, and then mix in the prepared rice as well as Vegeta Gourmet Stock Powder. Cook this and slowly start adding cups of water (previously set aside).
- 5 Stir in the cream, butter and chopped parsley, just before finishing the recipe. Sprinkle with pepper and mix well.
Advice
Uncooked rice can also be added to the cooked shrimp, while adding liquid stock, in which the shrimp shell was cooked in.
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