For 6 people
For 6 people
Preheat the oven to 210°C.
Remove the shells and heads from the prawns, leaving the tails on, cut them in half and place them on a baking sheet. Season with salt and pepper.
Mix garlic, parsley and olive oil, spread it over the prawns and bake for 10 minutes.
In a saucepan, bring the beef broth to a boil.
Finely chop the carrots and shallots, fry them in another pan with heated oil for 3 minutes over low heat, then add the rice.
Add the vermouth and 20 cl of hot stock, season with salt and continue to cook, stirring constantly.
Gradually add the remaining broth until it is completely absorbed.
Remove the pan from the heat and add the cream, basil and Parmesan.
Mix well and sprinkle with parsley, salt, and pepper. Serve with the baked prawns.
Login
