About This Recipe
An exotic, fragrant recipe. Easy to prepare and sure to take you on a journey!
Ingredients
At Oliviers&Co
Green Lemon Olive Oil
3 tbsp Honey & Ginger Specialty Vinegar
Flower salt from the Ebro Delta
Pepper
At the market
16 raw shrimps
5.3oz red rice
10 asparagus spears
17oz broad beans
1 red onion, finely chopped
1 spring onion, finely chopped
Directions
Scald the beans. Bring a pan of salted water to a boil and cook the beans for 3 minutes. Drain and plunge into a bowl of cold water. Drain again, remove the thick skin and set aside.
Sweat the red onion in 2 tbsp of green lemon olive oil. Pour in the rice, mix well and sauté for 2 minutes. Cover with water, season with salt and cook for about 30 minutes. The rice should be done but firm. Drain, add 2 pinches of pepper and set aside.
Remove the heads from the asparagus. Using a vegetable peeler, slice the remaining asparagus into thin strips.
Heat a wok with a drizzle of green lemon olive oil. Add the shrimps and stir-fry for 3-4 minutes. Add the asparagus and stir-fry for a further 3 minutes. Add the vinegar.
Divide the rice between 4 plates, add the shrimp and asparagus and sprinkle with broad beans and spring onion.
Finish with a drizzle of green lemon oil and serve immediately.