Serves 2
Loraine and I both love shrimps, cold with a seafood sauce, or hot served with pasta, rice or with veal or beef.
This shrimp pilaf recipe really highlights the succulent flavor of shrimps. It uses wild shrimps, in this case from the coast of Argentina, that have been steamed and then embed in a rice that has absorbed the flavor of a homemade shrimp stock.
No wine is used, as we believe that the wine takes away from the natural flavor of the shrimp. We also use shallots rather than onions.
Ingredients
Directions