Basmati with shrimp cream

"the best you can get from this



Basmati is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent.
Basmati was introduced to the Middle East and Central Asia by Arab and Muslim Indian traders. It remains not only an important part of various cuisines of the Indian subcontinent, but now is also used extensively in Central Asian, Persian, Arab, and other Middle Eastern cuisines as well. This type of rice is grown and exported by those from the Indian subcontinent (From Wikipedia, the free encyclopedia).

Today we present

Basmati à la crème de crevettes!


4 people:
400 gr Basmati Rice
salted Butter/oil
2 Cloves of Garlic
2 Onions
Shrimp (size and quantity at your convenience)
50 cl Fresh Cream (thick)
25cl of Cognac


Fry two cloves of garlic and the finely chopped onion in salted butter over a very low heat.
When your garlic and onion are golden brown, add the prawns. Do not turn them over until they are crispy on one side. Turn them over, add salt and after 1 minute add the cognac.
Add your crème fraiche, evaporate your cognac and when the sauce solidifies, turn off.

In the meantime boil a large quantity of water with a little coarse salt.
Pour in the basmati rice and cook for 11 minutes.
Drain your rice, rinse it with hot water.

Prepare small moulds by inducing them with a little olive oil using a brush.
Pack your rice into each mould and place your composition in the centre of the plate.

It’s up to you to play with the decoration and with the sauce!

Secret of the Chef

Lovers of steamed rice are welcome.
In order to solidify your cream as much as possible and make it take on that little sweet taste, it is best to take the shrimp out and put them back into the pan when you judge that your sauce is ready.

Flambé lovers can treat themselves to a second round of cognac at the end of the preparation!