Gamberoni Piccante Recipe

Rinse and cook rice

Rinse 1 cup long-grain rice under cold water until the water runs clear to remove excess starch. Drain well.

Simmer rice

In a small saucepan, combine the rinsed rice, 220 ml water, 1 tablespoon olive oil and 1/2 tsp salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid.

Rest rice

Remove the pan from heat and let the rice rest, covered, for 10 minutes to finish steaming.

Flavour and shape

Fluff the rice with a fork. Stir in 1 tablespoon lemon juice, 1/2 tsp lemon zest, 1 tsp butter and 1 tablespoon chopped parsley. Taste and adjust salt. Spoon the rice into a lightly oiled 2-cup timbale mold or small bowl, press gently to compact, then invert onto warmed plates when ready to serve.

Prepare aromatics

Thinly slice the yellow onion to equal roughly 1 cup when sliced. Mince 4 garlic cloves, finely chop 1 cup parsley and 1 tablespoon basil. Thinly slice 1 fresh red chilli, removing seeds if you prefer less heat.

Sauté onion

Heat 4 tablespoons olive oil and 1 tablespoon butter in a large sauté pan over medium heat until the butter melts and shimmers. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes, without browning too much.

Add garlic and chillies

Add the minced garlic, sliced fresh chilli and 1 teaspoon dried chilli flakes to the pan. Cook for 30–45 seconds until fragrant, stirring constantly to avoid burning the garlic.

Cook prawns

Increase the heat to medium-high. Add the shelled prawns in a single layer. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Cook the prawns for 1.5–2 minutes on the first side without moving them, then flip and cook for another 1–1.5 minutes until they are opaque, pink and just cooked through (total 3–4 minutes depending on size). Do not overcook.

Deglaze and make sauce

Remove prawns to a warm plate briefly. Pour 100 ml dry white wine into the hot pan to deglaze, scraping up any browned bits from the bottom. Allow the wine to reduce by about half, 1–2 minutes. Add 100 ml chicken or seafood stock and simmer for 1–2 minutes to slightly thicken.

Finish sauce

Return prawns to the pan along with any accumulated juices. Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Add the chopped parsley and basil, toss to coat, and cook for 30 seconds to combine flavors. Taste and adjust seasoning with additional salt, pepper or lemon if needed.

Serve

Spoon the prawns and spicy lemon sauce next to or over the inverted rice timbale. Garnish with extra chopped parsley, optional extra chilli slices and lemon wedges on the side.