Shrimp with Wild Rice

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

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

Ingredients

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

Directions

1
Prepare the rice: in separate medium-sized pots, over high heat, cook both types of rice with plenty of boiling water and 1 pinch of salt until al dente (around 20 minutes for white rice and 40 minutes for wild rice)
2
Drain them and mix them still warm, seasoning with butter
3
Place it in a serving dish and reserve
4
Prepare the topping: in a large skillet, over high heat, melt the butter and add the breadcrumbs and coloring agent
5
Fry, stirring constantly, until starting to brown (around 2 minutes). Reserve
6
Prepare the shrimp: season them with salt and Worcestershire sauce. Reserve
7
In a large skillet, over low heat, warm the butter and olive oil
8
Sauté the onion until soft (around 5 minutes)
9
Add the parsley and white wine and let simmer, over high heat, until slightly reduced (around 15 minutes)
10
Add the shrimp and cook, stirring constantly, until pinkish (around 4 minutes)
11
Remove the shrimp with a slotted spoon and place it in a serving dish
12
Add the cornstarch dissolved in water to the skillet with the wine and let simmer, stirring constantly, until thickened (around 3 minutes)
13
Join the shrimp
14
Arrange the shrimp around the rice, cover with breadcrumbs, and serve immediately
15
451 calories per serving