Summary

Ingredients

• 250 g shrimp tails
• 2 tablespoon tomato paste
• 3 clove (s) garlic
• 250 ml stock, (lobster stock)
• 150 ml whipped cream
• 100 ml white wine, drier
• 4 tablespoon olive oil
• 1 teaspoon sugar
• 1 bunch parsley, smooth
• salt and pepper
• Paprika powder
• Cayenne pepper
• possibly sauce thickener
• 1 cup rice
• water

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Instructions

1. Cut the garlic into very small cubes and roast with 2 tablespoons of olive oil. Roughly chop the parsley (without stems), add and roast a little. Deglaze with lobster stock, bring to the boil and reduce by about half. Stir in tomato paste, season with salt, pepper and paprika to taste. Add sugar and white wine and bring to the boil.
2. Add the cream, bring to the boil again and allow to thicken, possibly thicken a little. Season to taste with cayenne pepper and the other spices.
3. Sear the prawn tails in olive oil for 3 minutes, then add them to the sauce and cook for another 2 minutes.
4. In the meantime, cook the rice. Bring 2 cups of lightly salted water to the boil, add a cup of rice and simmer with the lid closed until the water has been absorbed. Arrange on preheated plates with a timbal, add the sauce with the prawns all around.
5. Serve with a fresh salad and a glass of dry Riesling from the Moselle.