List of Ingredients
- 240 G of medium fregula
- 12 of red shrimp
- 1 of shallot, finely chopped
- 1 of fennel
- Garlic
- Bay leaf
- Parsley
- Tangerines
- Tomato paste
- Extravirgin olive oil
- Salt
Method
Shell and devein the shrimp, preserving the heads and shells. Pour the tangerine juice over the shrimp and marinate them for 15-20 minutes.
Cook the shrimp heads and shells in a saucepan along with a clove of garlic and a tablespoon of oil over high heat for 2-3 minutes, then add 2 quarts of cold water, a bay leaf, a few parsley stems, 1 teaspoon tomato paste and a pinch of salt. Bring to a boil, then lower the heat and cook for 30 minutes. Finally filter the liquid to obtain your shrimp broth.
Trim the fennel, dice it into small cubes and cook them in a pan with a little oil for 2-3 minutes, salting at the end. Sweat the shallot in a saucepan with 2 tablespoons of oil for 2 minutes, then add the fregula and cook for less than 1 minute. Then begin to slowly add ladles of the shrimp broth, continuing to cook the fregula like a risotto. It should finish cooking in 15-18 minutes. Once done, stir in some extra-virgin olive oil, the diced fennel and some finely grated tangerine zest. Add salt, if needed.
Drain the shrimp and cook them in the same pan as the fennel for less than 1 minute, turning them once. Distribute the fregula in plates, placing 3 shrimp on each along with some grated tangerine zest and decorate as you like with some fennel fronds. Serve immediately.