Shrimp broth rice recipe with Emulsionizer PRO 1.0

Would you like to learn how to prepare a rich and flavourful shrimp broth rice in just a few steps?

This recipe is part of the series developed by Enrique Fleischmann’s team using the Emulsionizer PRO 1.0. It's perfect for impressing with a sophisticated and delicious seafood dish. We’ll show you how to get the very best out of this unit, together with the XM-12 hand blender, to achieve an intense base and a flawless presentation. Keep reading and discover how!

1. Peel the shrimp and set the bodies aside.

2. In a pot, lightly brown the garlic in a dash of oil. Add the shrimp heads and cook until they take on colour. Pour in the fish stock and let it simmer gently for a few minutes.

3. Set up the Emulsionizer with the 0.0 mm disc.

4. Pour the hot fish stock, along with the garlic and shrimp heads, into the Emulsionizer jug.

5. Use the XM-12 hand blender to blend until smooth. Set the resulting broth aside.

6. In a paella pan, sauté the chopped onion and green pepper until soft.

7. Add the rice and toast it for a few minutes, stirring to ensure it's well coated.

8. Add the reserved shrimp broth, using a ratio of two and a half parts broth to one part rice. Once it begins to boil, place the pan in a preheated oven at 180 °C for 12 minutes.

9. Meanwhile, lightly cook the shrimp bodies in a salamander or frying pan to keep them juicy.

10. Once the rice is ready, plate it by placing the shrimp on top and garnish with dots of black garlic mayonnaise.