Shrimp and Squash Rice (Fisherman's Rice)

Clean the shrimp, reserve the shells and season with 1/2 tablespoon of salt and white peppercorn. Reserve

In a medium-sized saucepan, combine the yellow squash, garlic, shallot, thyme, parsley, and 1 tablespoon of olive oil

Bring to a simmer over medium heat, stirring constantly until the shallot is caramelized (about 5 minutes)

Add 1/2 cup of white wine along with 1L of water, the tomato, and the reserved shrimp shells

Cover, reduce heat, and let it simmer until the liquid has reduced by half

Pour through a fine-mesh sieve, reserve the broth and discard the solids

In a blender, combine the shrimp with heavy cream, egg, and 1/2 tablespoon of salt until smooth. Reserve

In a medium-sized saucepan, fry the onion in the remaining olive oil over low heat until caramelized

Add the two types of rice and cook, stirring occasionally

Add the wine and water, and 1 tablespoon of salt

When the rice is cooked, add 2 tablespoons of butter and the egg

Remove from heat and mix well

Preheat oven to 180°C (medium)

Grease a ring mold with butter and fill with half of the rice mixture, spreading it evenly around the sides of the mold

Filling with creme de camarao and cover with the remaining rice

Gently press down to ensure it's even

Bake in a preheated oven at 180°C (medium) in a water bath (no need for a thermometer, just add boiling water to an oven-safe dish) until the filling is clean when pierced with a knife (about 25 minutes)

In a medium-sized saucepan, cook the remaining shallot and butter over medium heat until caramelized

Add the squid rings and salt, cooking for another 2 minutes

Remove the squid and add the reserved fish broth

Let it simmer and then add the squid back in

Remove from heat and serve immediately

286 calories per serving