8 large shrimp
250g short-grain rice
2 sprigs of rosemary
1 pinch of shrimp bisque
50ml olive oil
Salt and black pepper to taste
Black pepper in small pieces to taste
Aromatic garnish
2 diced carrots
1 large diced onion
1 minced shallot
1 stalk of leek
1 clove of garlic
2 cardamom pods
75g duck fat (or 95g butter)
50ml Armagnac (or Cognac)
100ml dry white wine
Salt and black pepper to taste
Szechuan pepper*
Black pepper in small pieces to taste
8 large shrimp
250g short-grain rice
2 sprigs of rosemary
1 pinch of shrimp bisque
50ml olive oil
Salt and black pepper to taste
Black pepper in small pieces to taste
Aromatic garnish
2 diced carrots
1 large diced onion
1 minced shallot
1 stalk of leek
1 clove of garlic
2 cardamom pods
75g duck fat (or 95g butter)
50ml Armagnac (or Cognac)
100ml dry white wine
Salt and black pepper to taste
Szechuan pepper*
Black pepper in small pieces to taste
Remove the heads from the shrimp
Peel them, leaving only the last ring of shell
Coarsely chop the heads and shells with a cleaver
Soften the carrot, onion, shallot, leek, garlic, and cardamom in 25g duck fat (or 30g butter) and add the shrimp shells
Season with salt and peppers
When the juices are well incorporated, drizzle with Armagnac, add the wine, and mix well
Let it reduce until almost dry
Cover everything with water (about 1 liter), let it cook for about 45 minutes, then filter
Reduce to obtain a rich broth and reserve
Rinse the rice well and drain the grains into a pot
Cover with about 1 liter cold salted water, add rosemary and a pinch of shrimp bisque, and bring to a boil
When the water boils, let the rice cook for 5 minutes in a covered pot over low heat
Let it rest for about 10 minutes off the heat before draining the rice
Sprinkle black pepper, Szechuan pepper, drizzle with olive oil, and reserve in a warm place
Season the shrimp with salt, black pepper, and Szechuan pepper
Fry the shrimp with the remaining duck fat (or butter)
Divide the rice into four plates, add the shrimp, and drizzle with aromatic broth.
