Venus rice with prawn tails

Venus rice with prawn tails is a refined and flavorful dish that combines the delicate taste of aromatic rice with the freshness of shellfish. Here is a recipe you might like:

Ingredients

• 200 g of Venus Rice
• 300 g of prawn tails
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• White wine for deglazing (optional)

Preparation

1. Rinse the Venus rice under running water to remove excess starch, then cook it in plenty of salted water following the package instructions, usually about 18 minutes for al dente.
2. Meanwhile, prepare the prawn tails by cleaning them and removing the intestinal thread. Leave the tail for an aesthetic touch and for ease of enjoyment when eating the dish.
3. In a wide pan, sauté a clove of garlic with a drizzle of extra virgin olive oil.
4. Add the prawn tails and let them sauté for a few minutes until they turn pink.
5. If desired, deglaze with a bit of white wine and let the alcohol evaporate.
6. Salt and pepper to taste, add a handful of chopped parsley and mix well.
7. Drain the Venus rice and add it to the pan with the prawns, mixing gently to blend the ingredients.
8. Serve hot, garnishing with more fresh parsley if desired.

Curiosity

Venus Rice is an Italian whole grain rice of Chinese origin. It has a characteristic scent reminiscent of freshly baked bread, and once cooked, it becomes quite sticky, so it’s perfect for dishes where you want the rice to blend well with the sauce.

This dish can be enriched with diced zucchini or other seasonal vegetables for a crispy and colorful note. Bon appétit!