Basmati rice with roast garlic and shrimp sauce

Name: Basmati rice with roast garlic and shrimp sauce
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml sunflower oil; 200.00 g shrimps (or prawns), deveined and shelled; 6.00 garlic cloves, roasted; 1.00 onion diced; 250.00 ml wine white; 500.00 ml cream; salt and freshly ground black pepper; 45.00 ml fresh coriander chopped; 100.00 g rice wild, cooked; 200.00 g rice basmati, cooked

4 servings

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Starch

By Food24 November 03 2009

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Ingredients (10)

30.00 ml	sunflower oil
200.00 g	shrimps — (or prawns), deveined and shelled
6.00	garlic — cloves, roasted
1.00	onion — diced
250.00 ml	wine — white
500.00 ml	cream
	salt and freshly ground black pepper
45.00 ml	fresh coriander — chopped
100.00 g	rice — wild, cooked
200.00 g	rice — basmati, cooked

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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.