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Shrimp Risotto with Curry

Ingrédients

For 4 people:
800 g pink shrimp
250 g arborio rice, risotto rice
1 onion
1 tomato
10 cl white wine
1 litre of poultry stock
2 tablespoons of mild curry powder
Parsley
1 clove of garlic
40 g butter
1 bunch of herbs
3 tablespoons of olive oil
salt and pepper

Présentation

1Peel your shrimp and keep the shells in a bowl.
2Heat the shrimp shells and the chopped shallot in a pan with 1.5 tablespoons of olive oil for 2 minutes.
3Then add your parsley, the garlic clove and a litre of water. Add salt and pepper to the mixture.
4Simmer for 15 minutes. After cooking, strain the mixture through a sieve to extract only the juice.
5In a saucepan, fry your chopped onion and butter.
6Add your rice and curry powder and stir for two minutes. Then pour in the wine and let it evaporate. Season with salt and pepper.
7Pour the shrimp shell juice over the rice, stirring slowly without interruption until the rice has absorbed all the juice. Add more juice if you want a smoother rice.
8In a frying pan, fry the prawns in olive oil with a little salt and pepper. Then mix them with the risotto rice.
9Finally, add a few sprigs of chopped parsley and the diced tomatoes. Cover and leave to rest for 5 minutes. Serve hot on your plates. Enjoy!

On the menu, Cavavin proposes a shrimp risotto with curry accompanied by Château Brondelle Grand Vin Blanc 2021. This AOP Graves from Bordeaux is the great white wine of the estate. Aromatic, it will easily find its place on your most beautiful tables. Its nose expresses beautiful floral and citrus aromas. Its structure is ample and generous. Château Brondelle will go perfectly with the creaminess of risotto, the spices of curry and the marine flavours of prawns.

https://www.femmeactuelle.fr/cuisine/recettes/plat/risotto-de-crevettes-au-curry-06752

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