Recipe: Cornue des Andes Tomatoes with Valenciana Rice and Shrimp

Name: Coques Cornue des Andes riz Valenciana et gambas
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 portions
Ingredients: ou poivron a cause de sa forme allongée.Celles ci ont été ramassées dans mon jardin.Coques Cornue des Andes riz Valenciana et gambas pour 4 personnes :4 belles « Cornue des Andes » 200 à 300 g100 g de riz rond de bonne qualité(Valencia ou Albuféra)1 poivron,1 oignon,1 petite aubergine,1 petite courgette de jardin si possible le tout taillés en petits dés1 gousse d'ail dégermée écrasée et hachée1 autre gousse taillée en 12 petites lames finesun peu de thym (citron si possible)1 cuiller a soupe de curcuma de Madagascar(si possible)et un peu de safran (si vous avez)8 queues de belles gambas bios décortiquées a cruessel et poivre du moulinhuile d'olives

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Fishes

Prep 20 min

Cook 90 min

Total 1h50

Servings 4 serv.

The origin of the tomato comes from the Aztec word Tomalt

Ingredients for 4 servings

or bell pepper because of its elongated shape.

These were picked from my garden.

Cornue des Andes Tomatoes with Valenciana Rice and Shrimp for 4 people:
4 beautiful "Cornue des Andes" tomatoes 200 to 300 g
100 g of good quality round rice (Valencia or Albuféra)
1 bell pepper, 1 onion, 1 small eggplant, 1 small garden zucchini if possible all cut into small dice
1 clove of garlic, degerminated, crushed and chopped
1 other clove cut into 12 small thin slices
a little thyme (lemon if possible)
1 tablespoon of Madagascar turmeric (if possible)
and a little saffron (if you have it)
8 tails of beautiful organic shrimp, peeled and raw
salt and freshly ground pepper
olive oil

Step-by-step directions

1- The day before or in the morning for the evening, prepare your rice.

2- In a casserole dish that can go in the oven, melt your vegetables in olive oil with garlic and thyme, salt and pepper for 8 minutes slowly covered. Preheat your oven to 180°C (gas mark 6).

3- Pour in your rice, stir, add turmeric and saffron, then after 2 minutes, add water equal to twice the volume of rice, salt when boiling, then cover and put in the oven for 25 minutes. After this time, remove it without uncovering it, wait 10 minutes (for swelling), then fluff it with a fork while testing the seasoning, then transfer to a bowl to cool.

4- In a frying pan with a little olive oil, just sear your shrimp for 1 minute on each side, salt and pepper, then transfer to a plate. Pour a few drops of water to deglaze your pan and pour over the shrimp.

5- When everything is cold, remove your baking sheet from the oven and preheat it to 160°C (gas mark 5+).

6- On your cutting board, remove the stem from your tomatoes, cut them in half lengthwise, hollow them out while keeping seeds and juice (very little), salt and pepper. Place 4 tomato halves on the baking sheet, fill with a spoonful of rice, then 2 shrimp and a little of the juice, and finally another spoonful of rice. Place the other half on top, make 3 small cuts on top and insert your garlic petals into them. Arrange around them the juice from the tomatoes and other vegetables if you wish—fingerling potatoes, zucchini, etc.
Cook for 40 minutes, adding a little water from time to time. Serve on a beautiful platter or lovely plates and.....tell me.

Tomates anciennes