Shrimp arancini recipe

In a saucepan ver medium heat add the 2 tablespoons of butter and saute the onion until soft. Add the shrimp, cook for a minute more. Add the cream, season with salt and pepper and stir well. Lower heat and cook, stirring occationally, until the sauce thickens up slightly. Add the parsley and stir, remove from the heat and let cool.

While making the shrimp sauce, place a pot of slightly salted water over medium heat. Add the rice and curry powder, stir well and cook until the rice is ready (al dente). Drain and return to the cooking pot. Add 2 tablespoons of butter and Parmesan cheese and mix well. Lightly beat the two eggs, add them to the rice mixture and stir well.

Prepare the flour, breadcrumbs and eggs (lightly beat them and season with salt and pepper) and set aside. When the rice and filling are ready and have come to room temperature start making the aranchini. Take a handfull of the rice mixture and place about a tablespoon of the shrimp filling in the middle. Shape the rice into a ball (should be about 2 inches in diameter) making sure you completely cover the mixture. Roll the ball first into the flour, then into the egg, then into the breadcrumbs. Set aside and repeat the process to make the rest of the aranchini.

Fry the aranchini in batches in vegetable oil in a frying pan over high heat until golden brown and drain on paper towels.

Preheat oven to 350 F and bake the aranchini for 5 minutes before serving.