Basmati rice with roast garlic and shrimp sauce

Recipe from: 4/15/1998 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 30
    ml
    sunflower oil
  • 200
    g
    shrimps or prawns, shelled and deveined
  • 6
    garlic cloves, roasted (see tips)
  • 1
    onion, diced
  • 250
    ml
    white wine
  • 500
    ml
    cream
  • salt and milled black pepper
  • 45
    ml
    chopped coriander
  • 100
    g
    wild rice, cooked
  • 200
    g
    basmati rice, cooked
 

Method

 
Heat oil in a large frying pan over high heat and sauté shrimps for 1 minute on each side. Set aside. Combine garlic, onion and white wine in a saucepan. Bring to boil then boil, uncovered, until reduced by three quarters. Add cream and simmer for 15 to 20 minutes. Season to taste with salt and pepper. Transfer to a food processor and purée until smooth. Add to shrimps, stir lightly and add coriander. Season. Serve over mixed wild rice and basmati rice.
 

Read more on: starch
 

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