I don’t know how to add a recipe to a picture, so here it is as a comment. I eyeballed most of it, so the amounts are a bit guessed.
1. Fry two handful of shrimp very shortly in olive oil on high heat and remove. 2. Add more olive oil if needed and fry one onion and 200 g of Carnaroli until glossy. 3. Add three finely minced cloves of garlic and deglaze the pan with a glass of white wine when fragrant. 4. Add 800 ml of homemade chicken stock, 100 ml at a time until evaporated. 5. With the last 100 ml of stock, add a hand full of frozen peas. 6. When the last stock is evaporated, add the shrimp and a few sliced homemade roasted red bell peppers. 7. Add four packets of saffron powder and mix well. 8. Add 50 g of finely grated Parmigiano Reggiano and mix well. 9. Turn off the heat and mix in two tablespoons of cold butter. 10. Serve with more Parmigiano and freshly ground black pepper.
Sam78IT
Looks yummy 😋
If you wanna make it more “italian”, avoid the chicken stock and the parmesan, reduce the galric.
For the broth, with fish you have to go with a bisque or a vegetable broth. You can make the bisque using the shrimps head and shells.
3 Comments
I don’t know how to add a recipe to a picture, so here it is as a comment. I eyeballed most of it, so the amounts are a bit guessed.
1. Fry two handful of shrimp very shortly in olive oil on high heat and remove.
2. Add more olive oil if needed and fry one onion and 200 g of Carnaroli until glossy.
3. Add three finely minced cloves of garlic and deglaze the pan with a glass of white wine when fragrant.
4. Add 800 ml of homemade chicken stock, 100 ml at a time until evaporated.
5. With the last 100 ml of stock, add a hand full of frozen peas.
6. When the last stock is evaporated, add the shrimp and a few sliced homemade roasted red bell peppers.
7. Add four packets of saffron powder and mix well.
8. Add 50 g of finely grated Parmigiano Reggiano and mix well.
9. Turn off the heat and mix in two tablespoons of cold butter.
10. Serve with more Parmigiano and freshly ground black pepper.
Looks yummy 😋
If you wanna make it more “italian”, avoid the chicken stock and the parmesan, reduce the galric.
For the broth, with fish you have to go with a bisque or a vegetable broth. You can make the bisque using the shrimps head and shells.
It looks delicious! Wow! Bravo!