1 sugar cube
50 g / ¼ cup Bordier salted smoked Butter
1 clove garlic
20 average shrimp / prawns
6 vine tomatos
75 g / 1/3 cup Bordier lemon-olive oil Butter
2 passion fruits
Chop the shallots and place in a ramequin. Place the sugar cube in the ramequin as well, pour in the lemon juice, and let marinate. Set aside.
Cook the rice in pilaf style. Once cooked, add the salted smoked butter, and set aside.
Pour some olive oil in a sauté pan and brown the pressed garlic clove.
Sauté the shrimp/prawns in the very hot oil. Turn over after one minute.
Flambé the shrimp/prawns with rum. Set aside.
Pour some olive oil in a frying pan and add the lemon marinated shallots.
After 2 minutes, add the Bordier lemon-oil butter and the tomatoes sliced in two. Sweat and let cook to make a confit over low heat.
After 15 minutes, add the shrimp/prawns along with the 1/3 cum lemon-olive oil butter. Add a pinche or two of freshly ground pepper, for example, Madagascar peppercorns, and cook another 2-3 minutes.
Reheat your rice in the microwave for 2 minutes.
Serve 5 shrimp/prawns per plate along with 2 tablespoons of smoked rice. Pour the confit tomatoes in the lemon-olive oil butter over the shellfish and the rice. Check the seasoning.
Once dressed, slice each of the passion fruit in two. Using a teaspoon, scoop out the pulp and sprinkle it over the dish from a height. To finish the presentation, sprinkle the plates with cilantro fronds.
Serve with, for example a chilled Provence rosé from a quality cellar such as “By Ott.” You’ll want to lick your fingers after this recipe. Bon appétit!