Italian recipes
Shrimp arancini
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60 min
Serves 4
Italian
Ingredients
- 2 tbsp unsalted butter 30 ml unsalted butter
- 1 small onon, minced 1 small onon, minced
- 1/3 lb shelled shrimp (finely chopped) 150 g shelled shrimp (finely chopped)
- 1/3 cup cream 80 ml cream
- 1/4 cup minced parsley 60 ml minced parsley
- 1 1/2 cup rice 360 ml rice
- 2 tsp curry powder 9.9 ml curry powder
- 1 cup freshly grated Parmesan cheese 240 ml freshly grated Parmesan cheese
- 2 tbsp unsalted butter 30 ml unsalted butter
- 2 eggs 2 eggs
- All purpose flour All purpose flour
- 2 eggs 2 eggs
- Salt & pepper to taste Salt & pepper to taste
- Bread crumbs Bread crumbs
- Vegetable oil for frying Vegetable oil for frying
Method
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.
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.
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