Prep time: 20 min
Cook time: 20 min
Servings: 4
Ingredients
For the pilaf
- 320g Carolina rice
- 700ml seafood or vegetable stock, warm
- 1 small onion, finely chopped (brunoise)
- 30ml olive oil
- 40g butter
- 0.15g Kozani saffron (15–20 threads)
- 30ml warm water
- 40g pine nuts
- 40g dried cranberries
- Zest of ½ orange
- Salt
- White pepper
For the shrimp
- 16 large shrimp, cleaned and deveined
- 10ml olive oil
- 1 small garlic clove, lightly crushed
For the glazing sauce
- 40ml Metaxa
- 80ml shrimp bisque
- 40ml fresh orange juice
- 20g cold butter
For the finishing
- Finely chopped parsley
- A few drops of olive oil
- Fleur de sel
Instructions
Saffron Preparation Place the Kozani saffron in a small bowl with warm water and leave for about 10 minutes to release its aroma and color.
Pilaf Preparation In a heavy-bottomed pot, heat the olive oil with 20g of the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent, without browning. Add the rice and stir constantly for about 2 minutes until the grains are glossy. Pour in the warm stock and the saffron extract. Stir gently once, lower the heat, cover the pot, and let the rice cook for about 12 minutes until the liquids are absorbed. Remove from heat and add the remaining butter, pine nuts, cranberries, and orange zest. Stir gently with a fork to fluff the pilaf and leave covered to rest for 5 minutes.
Shrimp Preparation Heat a pan over high heat and add the olive oil along with the garlic clove. Place the shrimp in the pan and sauté for about 40–50 seconds per side until they take on a light color. Temporarily remove them from the pan.
Glazing Sauce In the same pan, add the Metaxa and let it deglaze the pan residues for about 20 seconds. Add the orange juice and shrimp bisque and let the sauce reduce for 2–3 minutes until it acquires a slightly syrupy texture. Return the shrimp to the pan and shake gently to coat them with the sauce. Add the cold butter and stir until the glaze is glossy and thickened.
Serving Place the pilaf in the center of the plate using a circular mold for a cleaner shape. Remove the mold and place the shrimp on top of or around the pilaf. Drizzle with some of the glazing sauce. Finish the dish with chopped parsley, a few drops of olive oil, and a little fleur de sel.
Shrimp Bisque (Quick Restaurant Version)
- Yield: approx. 300ml
- Prep time: 5 minutes
- Cook time: 15 minutes
Ingredients
- Shells from 16 shrimp
- 20ml olive oil
- 1 small onion, coarsely chopped
- ½ carrot, coarsely chopped
- 1 small piece of celery
- 1 garlic clove
- 20g tomato paste
- 30ml Metaxa or cognac
- 400ml water or seafood stock
- 1 bay leaf
- 3 peppercorns
- 20g butter
Instructions In a small pot, heat the olive oil over high heat and add the shrimp shells. Sauté for about 3–4 minutes until they develop a strong aroma and a deep orange color. Add the onion, carrot, celery, and garlic and continue sautéing for another 3 minutes until the vegetables soften slightly. Add the tomato paste and stir well to caramelize slightly for about 1 minute. Deglaze with Metaxa and let the alcohol evaporate for about 30 seconds. Add the water or stock, bay leaf, and peppercorns. Let the liquid simmer for about 10 minutes to extract the aromas. Strain the sauce, pressing the shells well to release all their flavor. Return the liquid to the pot and reduce slightly for 2–3 minutes until the taste is more concentrated. Finish the bisque by adding the butter and stirring until it melts and gives a velvety texture.
