Indian Wedding Blouse Designs

was one evening in late spring, the temperature rose, and myself was involved in planning for a fish dinner for some friends.
Unfortunately the market did not offer a great choice for several reasons and I was quite puzzled about what to implement as a first course, when spotted on a counter that is usually sold or pre-cooked or preserved in brine, and gladly spent and from distant water: shrimp, fresh and Mediterranean!
I immediately thought of a good risotto, and to give a touch of fragrance, freshness and taste I chose the combination with lime, which in my pantry usually never fails.
To make the risotto with shrimp was not but shrimp, I made a bisque with the shells. The result
has been an explosion of freshness, fragrance and taste for yourself! After so much
rant, let's the recipe:

Serves 4

360 grams of rice for risotto
about 600 grams of shrimp in shell

2 lime 1 stalk of celery 1 carrot

extra virgin olive oil 1 onion

olive oil salt pepper


How to prepare

Prepare the shrimp bisque slipping (you can leave some for the final decoration). Remove shrimp to any gutted. In a pan heat a little oil, then sauté shrimp with the shells of cleaned the vegetables, then add ice. During this operation, be careful to crush the shells. When all the ice has melted, add water and let go a low heat for about 1 hour and a half.
In a saucepan heat a little olive oil and toast the rice with the lime zest. Add the hot bisque, lower the flame and bring the rice to cook. When cooked, add the shrimp (which simply bake in contact with rice), the remaining lime zest, salt and pepper. Turn off the heat and stir in a little oil.

Serve, garnish with the prawns kept aside and cooked by steaming and a few slices of lime and serve immediately.