Let’s make Jasmin rice pilaf with Argentinian shrimp tails, saffron and red bell peppers.
We need to make a bisque, so we dice one carrot and some celery, the red bell pepper will be kept on the side for the rice.
Wa la.Ps. Fuck this captcha
Look at these bad boys.We need to remove the heads and the shells while reserving them for the bisque, then we need to devein the shrimps and rinse them under tap water to remove the sand and the debris.After that, put them in the fridge.
Why is every single picture rotated, Christ almighty?In a pot, heat some EVO oil and toast your diced veggies + 8 cherry tomatoes cut in half
When the veggies sweated, toss the shells and the heads in and toast them for some minutes while crushing them with a spoon to squeeze all the juices out, then cover with cold water and bring to a boil.We’re using a pressure pot, so we need to cook the bisque 20-25 minutes from the hissing. If you’re using a regular pot double the time.
Now filter the bisque and put it in a smaller pot, we need to reduce the liquid to about 1.5/1.8x the weight of the rice.Do not overlook this passage because if you use more liquid than necessary the rice will become soggy.250 g rice —> 450 g liquid
Infuse 0.3 g of saffron into a small ladle of bisque (not boiling but let it cool down a bit to about 80ºC) while covering the container with a lid. Let it rest for 15-20 minutes
Wash the rice until the water is clear, we don’t need any excess starch.
A generous amount of EVO oil in an oven safe casserole
Toast the red bell pepper, let it sweat and brown.
Add the rice, mix and let it toast for 2 minutes, it should become translucent.
Pour all the bisque and the infused saffron (add the stems too!), then stir to unstick the rice at the bottom and don’t touch it anymore.Bring to a simmer.
Lay all the shrimps at the top of the rice, garnish with pepper and with optional herbs, then pop the lid and transfer the pan in a 180ºC oven.
The rice should cook more than the time written on the package because with indirect heat it takes more, so I set a 20 minutes timer and checked by raising the lid.If the rice is dry or almost dry, remove the pan from the oven and let it rest lid on for 5 minutes as the steam finishes cooking the rice.
And here’s our rested rice
With a fork separate all the grains, then add some EVO oil and stir gently with a spoon to combine everything.
And this is my pilaf rice.Thanks for reading.
>>21822538>>21822541Looks good
nice
>>21822546>>21822551Thank you
>>21822505>I want to fucking kill myselfWhy?
>>21822541You SHOULD kill yourself
>>21822541Great job, the rice looks like it has good texture.
>>21822541Looks nice, I'd eat
Yummy
