The asparagus and shrimp pie is made with rice, asparagus, and shrimp, and we can serve it as a main course or savory pie on any occasion. The preparation is very simple, and asparagus with shrimp is always a winning combination. It is so good that it has nothing to envy of the classic lasagna al forno with meat ragu and béchamel sauce.
Get some asparagus tips, fresh or frozen shrimp, a handful of rice, and the asparagus and shrimp pie will be ready to enjoy at your table.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/2 cups risotto rice (no Parboiled)
- 2 1/2 cups water
- 10.5 oz asparagus (tips, trimmed of the tougher part)
- 10.5 oz shrimp (shelled)
- 1 scallion
- 4 eggs
- 3 1/3 tbsp sunflower or corn oil
- 1/2 cup milk
- 1 tsp instant yeast for savory preparations
- to taste olive oil, salt, ground white pepper
Steps
Put the rice in a small pot with twice its weight in water, bring to a boil for 10 minutes, then turn off the heat and let it rest until it cools.
Meanwhile, clean the asparagus, slice the tips into thin rounds until reaching the tender part, stop at the tougher part. Also slice the scallion into thin rounds and place the vegetables in a pan with a drizzle of olive oil.
Add a pinch of salt and 2-3 tablespoons of water and sauté in the pan for a few minutes, until the asparagus are tender.
Wash and shell the shrimp, removing the black vein from the stomach, and set them aside.
At this point, pour the rice into a large bowl, add the whole eggs, the seed oil, and the milk. With an immersion blender, blend the rice until it becomes creamy.
After blending the rice, add the sautéed asparagus, the shrimp, the instant yeast for savory pies, salt, and ground white pepper.
Mix the ingredients well and, if necessary, add a few more drops of milk so that the mixture is creamy (like cake batter).
Prepare a baking pan with a diameter of 22-24 cm. Grease and flour it, then place a circle of parchment paper on the bottom. Pour in the rice, asparagus, and shrimp mixture and level the surface well.
Preheat the oven to 356°F and bake the asparagus and shrimp pie for about 50 minutes, until you see it golden on the surface.
Remove it from the oven when done, let it cool slightly before removing from the pan, then turn it onto a serving plate, removing the parchment paper.
