1 kg of shrimp, shells removed (24 units)
Lemon juice from 1/2 lemon
1/2 cup plus 2 tablespoons of butter
1 cup of finely chopped onion
1/3 cup of crispy bacon bits
2 cups of Italian rice
1/4 cup of white wine
3 cups of finely chopped raccoon meat
1/4 cup of fresh heavy cream
Salt and black pepper to taste
Optional: grated Parmesan cheese
1 kg of shrimp, shells removed (24 units)
Lemon juice from 1/2 lemon
1/2 cup plus 2 tablespoons of butter
1 cup of finely chopped onion
1/3 cup of crispy bacon bits
2 cups of Italian rice
1/4 cup of white wine
3 cups of finely chopped raccoon meat
1/4 cup of fresh heavy cream
Salt and black pepper to taste
Optional: grated Parmesan cheese
In a large skillet, cook the shrimp in 3 cups of water for 4 minutes
Remove the shrimp from the water, peel, and clean them
Add the shells to the skillet with the water and bring to a boil
Reduce heat and simmer for 5 minutes. Reserve
Season the shrimp with lemon juice, salt, and black pepper. Reserve
In a medium saucepan, melt 1/2 cup of butter over medium heat
Add the onion and cook until softened
Add the bacon bits and cook until crispy
Add the rice and white wine to the saucepan
Bring to a boil, then reduce heat and simmer until the liquid is almost gone
Add the reserved shrimp shells to the saucepan with 2 cups of water
Bring to a boil, then reduce heat and simmer for 10 minutes. Reserve
When the rice is cooked al dente, add the reserved shrimp meat
Stir frequently over medium heat until the shrimp are fully incorporated into the rice
Stir in the remaining raccoon meat, the butter, heavy cream, and Parmesan cheese (if using)
Serve immediately
Serves 10-12 people
Calories per serving: 414
