Nerone rice with asparagus and shrimp sauce
4 servings
60 minutes
Nerone rice with asparagus and shrimp sauce is a true gastronomic delight that combines the elegance of European cuisine with the tenderness of seafood. Black rice, known for its nutty notes and rich aroma, adds exotic depth to the dish. The creamy shrimp sauce provides a velvety texture and marine freshness, while slightly crunchy asparagus adds an exquisite contrast. The recipe's history originates from Mediterranean culinary traditions where rice, seafood, and seasonal vegetables are integral to the meal. This dish is perfect for a romantic dinner or festive gathering, impressing with its sophistication and rich flavor. The presentation with a neat mound of rice surrounded by delicate sauce and elegant asparagus stalks makes it not only a culinary masterpiece but also an aesthetic pleasure.
1
Put three pots of salted water on the fire: for rice, shrimp, and asparagus. Bring to a boil.
- Nerone rice: 1 glass
- Peeled shrimp: 400 g
- Asparagus: 60 g
2
In one pot (with 3 cups of water), add rice, cover with a lid, and cook on low heat for 40 minutes.
- Nerone rice: 1 glass
3
In another pot - place the asparagus. Cooking time is to taste. Some like boiled asparagus, I prefer it barely cooked and crunchy, while others just pour boiling water over it.
- Asparagus: 60 g
4
Third - peeled shrimp. If your shrimp are unpeeled, you will have to clean them after boiling, and their weight should be much more.
- Peeled shrimp: 400 g
5
Place the boiled shrimp in a blender with cream, salt, and pepper. Blend until it reaches a sauce consistency.
- Peeled shrimp: 400 g
- Cream: 300 ml
6
Serving method: distribute the sauce on plates, place a mound of rice in the center, and arrange the asparagus around.
- Peeled shrimp: 400 g
- Nerone rice: 1 glass
- Asparagus: 60 g