Shrimp Arancine (Arancini) is a wonderful Sicilian street food.
- 1 1/2 cups rice
- 1/3 cup unsalted butter
- 1 cup grated Parmigiano (freshly grated, not from a can)
- 1/3 pound shelled shrimp, finely diced
- 1/4 cup minced parsley
- 1/3 cup cream
- 1 shallot, minced
- 2 teaspoons curry powder
- 4 eggs
- Bread crumbs
- Salt and pepper
- Oil for frying
- Melt 2 tablespoons of the butter and sauté the shallot until it begins to wilt.
Stir in the shrimp, cook for a minute more, and stir in the cream. Season the mixture
with salt and pepper, continue cooking it over a brisk flame until it has become
fairly thick, and stir in the minced parsley. Then remove the pan from the fire
and let the filling cool.
- While you're cooking the filling, bring a pot of lightly salted water to a boil.
Add the rice and the curry powder. Drain the rice when it's still a little al dente
and mix the remaining butter and cheese into it while it's still hot, then lightly
beat two of the eggs and stir them in too.
- When everything else is ready, lightly beat the remaining eggs and season them
with salt and pepper.
- Preheat oven to 350 degrees F (180 degrees C)
- Make the first arancine by taking two small handsful of rice and shaping them into
hollow balls. Fill the hollows with some of the meat, and some of the peas, and
mold the two halves together to obtain a smooth-sided rice ball about the size of
a small orange (1.5 - 2 inches in diameter). Roll the arancine in flour, dredge
it in the beaten egg, roll it well in the breadcrumbs, and fry it in deep hot oil.
While it's cooking begin with the next, and when it has become a golden brown drain
it on absorbent paper.
- When you have finished frying the arancine, heat them through
in the oven for five minutes, decorate them with orange leaves if desired, and serve
Yield: 4 servings
Photo credit: (c) Can Stock Photo / Alex9500