Wild Rice with Shrimp

Name: Wild Rice with Shrimp
Yield: 12
Ingredients: For the rice; 2 cups of white rice (400g); 1 cup of wild rice (170g); 2 tablespoons of butter; For the topping; 4 tablespoons of butter; 2 cups of fresh breadcrumbs (200g); 1 tablespoon of coloring (colorau); For the shrimp; 48 large shrimp (1.5kg), cleaned; 1 tablespoon of salt; 1/4 cup of Worcestershire sauce (60ml); 2 tablespoons of butter; 3 tablespoons of olive oil; 1/3 cup of finely chopped onion (50g); 1/4 cup of fresh parsley, chopped; 3 cups of dry white wine (720ml); 2 tablespoons of cornstarch; 1/2 cup of water

1
For the rice
2
2 cups of white rice (400g)
3
1 cup of wild rice (170g)
4
2 tablespoons of butter
5
For the topping
6
4 tablespoons of butter
7
2 cups of fresh breadcrumbs (200g)
8
1 tablespoon of coloring (colorau)
9
For the shrimp
10
48 large shrimp (1.5kg), cleaned
11
1 tablespoon of salt
12
1/4 cup of Worcestershire sauce (60ml)
13
2 tablespoons of butter
14
3 tablespoons of olive oil
15
1/3 cup of finely chopped onion (50g)
16
1/4 cup of fresh parsley, chopped
17
3 cups of dry white wine (720ml)
18
2 tablespoons of cornstarch
19
1/2 cup of water

Ingredients

1
For the rice
2
2 cups of white rice (400g)
3
1 cup of wild rice (170g)
4
2 tablespoons of butter
5
For the topping
6
4 tablespoons of butter
7
2 cups of fresh breadcrumbs (200g)
8
1 tablespoon of coloring (colorau)
9
For the shrimp
10
48 large shrimp (1.5kg), cleaned
11
1 tablespoon of salt
12
1/4 cup of Worcestershire sauce (60ml)
13
2 tablespoons of butter
14
3 tablespoons of olive oil
15
1/3 cup of finely chopped onion (50g)
16
1/4 cup of fresh parsley, chopped
17
3 cups of dry white wine (720ml)
18
2 tablespoons of cornstarch
19
1/2 cup of water

Directions

1
Prepare the rice: in separate medium saucepans, over high heat, cook both types of rice in plenty of boiling salted water until they are al dente (about 20 minutes for white rice and 40 minutes for wild rice)
2
Drain them and mix them still warm, seasoning with butter
3
Place in a baking dish and reserve
4
Prepare the topping: in a large skillet, over high heat, melt the butter and add the breadcrumbs and coloring
5
Fritter, stirring constantly, until golden brown (about 2 minutes). Reserve
6
Prepare the shrimp: season them with salt and Worcestershire sauce. Reserve
7
A large skillet, over low heat, warm the butter and olive oil
8
Soften the onion (about 5 minutes)
9
Add the parsley and white wine
10
Simmer, stirring constantly, until the liquid reduces slightly (about 15 minutes)
11
Add the shrimp and cook, stirring constantly, until pinkish-red (about 4 minutes)
12
Remove the shrimp with a slotted spoon and place in a baking dish
13
Add the cornstarch dissolved in water to the skillet with the wine and simmer, stirring constantly, until thickened (about 3 minutes)
14
Combine the shrimp and warm mixture
15
Arrange the shrimp around the rice, cover with breadcrumbs and serve immediately
16
451 calories per serving