When you start cooking with the idea of preparing an alternative dish, the question that often comes to mind is: "How to combine the ingredients to obtain a sure success?" So, think and think again, I have decided to offer you basmati rice with shrimps and courgettes. And, since the eye wants its part too, we will serve it in a very elegant way. Let's see the recipe together.
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Identity Card of the Recipe
- 99 KCal Calories per serving
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Ingrediants
- 180 g of basmati rice
- 300 g of zucchini
- 250 g of shrimp
- 1 sachet of saffron
- 150 ml of milk
- 1 teaspoon (5 g) of rice flour
- q.s. of salt
- q.s. of pepper
- 2 tablespoons of extra virgin olive oil
Materials Needed
- Cooking pan
- Casserole
- Scale weighs food
- Bowl
- Teaspoon
- Chopping board
- Knife
- Aluminum or silicone mold
Preparation
- Wash and clean the zucchini, removing the ends. Cut the courgettes into strips or cubes.
- Brown the courgettes over high heat with a drizzle of oil, salt and pepper. Cook for 5 minutes.
- Meanwhile, wash the basmati rice in cold water to remove excess starch. If necessary, allow the uncooked rice to soak for 15 minutes.
- Bring the water to a boil in quantities equal to twice the weight of the rice. Salt lightly and pour in a tablespoon of oil. When the water boils, add the rice, lower the heat, cover with the lid and cook for 10 minutes (or for the time indicated on the package) without mixing.
- Proceed with the sauce. Add the shrimp to the pan with the zucchini, raising the heat.
- Dissolve the rice starch in a part of milk (about 50 ml). Heat the remaining milk and dissolve the saffron in it. Combine the milk with the starch directly in the pan and mix: the sauce will begin to thicken as the temperature rises .
Why not dissolve the saffron and starch together?
The starches used for thickening purposes (as in this case) require to be dissolved in a cold liquid in advance: for this reason it is advisable to mix the rice flour in cold milk and to add it only afterwards to the hot sauce. If we dissolve the starch in hot milk, it would form lumps.
Instead, it is preferable to dissolve the saffron in hot liquids before adding it to the sauce.- Proceed slowly with cooking the sauce.
- At this point, the rice will have absorbed all the water. Leave the rice to rest for another 5 minutes.
- Oil an aluminum (or silicone) mold and fill it with rice.
- Compose the dish: make a sort of crown with the sauce and, in the center, overturn the mold filled with rice.
- Serve immediately.
Alice's comment - PersonalCooker
As I said before, we have created a perfect combination of ingredients for a dish to scream! If you don't want to make the rice pyramid like I did, you can of course mix the basmati rice directly into the sauce, the dish will be equally good!Nutritional values and Health Comment on the recipe
Basmati Rice with Shrimps and Zucchini is a fairly light first course. The caloric intake is quite low (even if the values on the side refer to the cooked dish) and comes mainly from carbohydrates. Proteins and lipids are, on the other hand, less significant, while cholesterol and fiber are lacking.
Basmati Rice with Shrimps and Zucchini lends itself to any nutritional regimen, taking care to moderate portions in case of overweight. The average portion is about 300g of cooked risotto (300kcal).
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