Préparation - 1 heure
- 4 red peppers
- 16 medium shrimp (16/20 size), peeled
- 5 mL (1 teaspoon) Favuzzi Espelette pepper
- 125 mL (¼ cup) El Bonhomme olive oil
- 1 shallot, chopped
- 5 mL (1 teaspoon) chopped dill
- Juice of half a lemon
- Salt and pepper, to taste
- 1 L vegetable stock
- 1 cup Principato di Lucedio Venus black rice
- Bake the peppers in the oven at 230 degrees Celsius (450 degrees Fahrenheit) for 5 minutes.
- Remove the peppers from the oven, put them in a bowl and cover for 15 minutes.
- Once this resting time is up, remove the skin and seeds from the peppers and chop the flesh into small dice.
- Heat the oil in a pan over medium-low heat.
- Once hot add the peppers and leave them to confit gently with the Espelette pepper and the shallot for about 45 minutes.
- Add the chopped dill at the end of the cooking time.
- In the meantime, cook the black rice according to package instructions, using vegetable stock instead of water. Set aside.
- In a very hot pan, pour two tablespoons of the oil used to confit the peppers, then brown the shrimp for 2 minutes on each side.
- Stir in the confit peppers.
- Serve the shrimp on a nest of rice, drizzling generously with the cooking oil.
Tip : The confit pepper shrimp can also be eaten cold, tapas-style, as a starter.