The time to browse the web has increased dramatically and while wandering, I came across this super appetizing cold rice mold with shrimp, or rather cold rice timbale seasoned with pesto and garnished with shrimp and cocktail sauce!
Let’s call it whatever you want but please … make this dish at your next summer lunch because it’s not just good, it’s sublime!
How to prepare and vary the timbale or cold rice mold??
Well, you can vary the pesto of the seasoning (with almonds, sun-dried tomatoes, Genoese pesto…) also add other boiled mollusks like cuttlefish and squid sliced, but always with this amazingly good pink sauce …and also make it in advance indeed…
YOU MUST make it in advance so it will get flavorful and … it will hold its shape much better!
What is the best rice to make the timbale or mold whatever you want to call it? Arborio Carnaroli and I invite you to read this article with recipes that talks about varieties and more
Always thinking of the summer that will be different but will come as always, I suggest the classic rice salad
SIMPLE AND TASTY RICE SALAD
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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COLD RICE MOLD WITH SHRIMP
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
INGREDIENTS RECIPE Cold Rice Mold with Shrimp
- 500 g Rice (Arborio, Carnaroli…)
- 2 bunches Arugula
- 1 kg Cleaned shrimp
- 1 tablespoon Grated Grana Padano DOP
- 1 tablespoon Pine Nuts
- to taste Chives
- to taste Extra virgin olive oil
- to taste Salt
- to taste Ketchup
- to taste Mayonnaise
TOOLS RECIPE Cold Rice Mold with Shrimp
- Tall Sided Casseroles
- Mixer
PREPARATION RECIPE Cold Rice Mold with Shrimp
• Boil the rice in salted water, draining it al dente and following the cooking time indicated on the package.
• While the rice is cooking, boil the shrimp in water for just the time it takes for them to change color, otherwise they become rubbery!
Then set the shellfish aside and move on to making the arugula pesto.
Cool the drained al dente rice with a little oil, stirring it several times in a bowl.
• Then we prepare the pesto by putting in the mixer the washed dried arugula, the pine nuts (but you can also use almonds), the grated cheese and extra virgin olive oil to emulsify everything.
Adjust the salt.
If you want to make it lighter add a part of water and not just extra virgin olive oil!
Season the now warm rice with the freshly made pesto, it should be fluid but not too much … otherwise it will struggle to hold its shape!
• Pour the cold rice seasoned with arugula and pine nut pesto into our mold, pressing it slightly.
Cover with cling film and put the mold with the rice mold in the refrigerator.
• Prepare the mayonnaise (following the recipe above) and add a part of ketchup or … open the jar of ready-made sauce and season the cold and cooked shrimp.
Leave the seasoned shellfish in the fridge until half an hour before serving.
• At mealtime, remove the mold and unmold it onto the serving dish.
Spread the shrimp seasoned with pink sauce on top.
Add some chopped chives and …
Enjoy your meal!
Annalisa
Recipe seen here
