Rice with shrimps and Bergamia




250 g rice, the “Acquarello” variety is best; 1 kg prawns; Bergamia oil; 2 tablespoons organic extra virgin olive oil; 1 pinch salt; lemongrass to garnish.

Trim and clean the shrimps. Boil the rice in salt water for about 15 minutes, meanwhile stir fry the shrimps in a very large non-stick pan with the olive oil and salt to taste. Just a few minutes will be enough, until the prawns change colour and curl up on themselves. Drain the rice, cool it under running water and pour into the pan with the shrimps. Season to taste with Bergamia oil and serve or store in the fridge, remove and stir ten minutes before serving, garnished with a sprig of lemon grass.

Recipe by Monica Caldara