Ingredients: 500 g of crude boiled shrimp, 1 cup of brown rice, 2 eggs, 2 bulbs, ½ carrots, ¼ lemon, small beam of parsley, 1 green onion feather, 2-3 juniper berries, 150 ml of white dry wine, 1 tbsp. A spoon of olive oil, 1 t. A spoon of cream oil, a few peas of a mixture of different types of pepper.
Cooking method: Shrimp clean (shells, heads and tails do not throw away!). In a small saucepan, melt the butter and lay out the shells, heads and tails of shrimp. Carrots and 1 bulb clean and large cut. Add carrots, onions, sprigs of parsley, juniper, peas pepper, lemon, pour wine, mix and bring to a boil. Give alcohol a little to evaporate, pour 200-300 ml of boiling water and cook broth 10-15 minutes. To clean the second bulb and chop very finely. In a heavy deep frying pan heat the olive oil and fry onions before transparency. Pour rice and, stirring, fry for about a minute, until it becomes transparent. The finished broth from the shells strain, pour into the pan with rice and cook, without covering the lid, about 20 minutes until rice is ready. If the broth evaporated, pour some hot water or white dry wine. In finished rice add purified shrimps, mix and give them to warm. Break up the eggs, clean and cut on the slices. Green onion cut the painter. Share rice with shrimps on a dish, decorate with sliced eggs and onions.