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Shrimp Risotto with Pumpkin and Lemon
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Whole prawns600 g
- Large onion1 unit(s)
- Garlic Cloves4 unit(s)
- Leek 10cm1 unit(s)
- Dry white wine250 ml
- Coriander sprig2 unit(s)
- Parsley sprig2 unit(s)
- Sprig of chives1 unit(s)
- Pumpkin without skin200 g
- Arborio rice2 cup
- Lemon Juice to taste
- white wheat flour1 tablespoon
- Salt to taste
- Black peppercorns10 unit(s)
- Water2 l
- Celery branch2 unit(s)
- Oil of your choice for frying200 ml
- Olive oil1 tablespoon
- Peel the shrimp, make a longitudinal cut on the back of each shrimp, wash off the dirt and reserve.
- Separate the legs from the heads and shells, wash and reserve. Wash heads and skins well.
- In a pan, place the shrimp shells and heads, half diced onion, peeled garlic cloves, leek, peppercorns, whole herbs, 100 ml of wine, diced celery, water and bring to a boil. medium for 30 minutes. Season with a little salt and strain into another pan.
- In a small pan, place the pumpkin cut into small cubes, cover with part of the shrimp broth and cook until very soft. Beat everything in a blender, mixer or food processor until you have a smooth cream but not too thick. If needed add more water. Return to the pan, bring to the boil, add the shrimp seasoned with salt, cook for 2 minutes, turn off the heat and set aside.
- Season the shrimp legs with salt. Mix the flour all together (if you need to add more flour) and then sift the excess flour. Fry them in hot oil until golden. Place on a plate with absorbent paper and set aside.
- In a pan heated to medium heat, add a tablespoon of olive oil, add half an onion, chopped into small cubes and stir until translucent. Add the rice, stir for a few seconds, add the white wine and let stand until almost dry. Start to stir and gradually add the shrimp broth on low boil. Keep the procedure always stirring without letting it dry or soak too much. When the rice is “al dente” add the heated pumpkin cream with shrimp. Incorporate everything, adjust the moisture of the rice with more broth if necessary or let it dry a little. Squeeze the juice of half a lemon (be careful with the seeds), correct the salt if necessary. Serve hot and garnish with the crispy legs on top. Drizzle some lemon over them to taste and be happy.
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