Red shrips with butternut squash and spices
16 red prawns
1 medium sized butternut squash
2 cinnamon sticks
200 ml rice cream
10 gr of fresh rosemary
5 gr fresh basil
5 gr of chives
Extra virgin sesame oil
Peel and clean the shrimps, keeping the heads.
Wash and peel the squash.
Heat a teaspoon of sesame oil in a pot and fry the shrimp’s heads with rosemary and a pinch of salt. Cook over a low heat until caramelised and set aside in the fridge. When cold, add 200ml of rice cream, season with salt and set aside.
With a melon baller make 10 small balls and set aside. Cut the rest of the squash and cook for 30 minutes in a pot covered with water together with the cinnamon and two pinches of salt, then mash until getting a puree texture. Meanwhile, add a teaspoon of sesame oil to a frying pan and fry the squash balls with a little salt, finish cooking in the oven for 10 minutes at 180ºC and set aside.
– Onion and boletus:
Slice the onion and cut the boletus into quarters. Preheat a frying pan with a teaspoon of sesame oil and fry the onion with a pinch of salt for 5 minutes until slightly caramelised. Set aside the onion and add the boletus in the same pan and brown on both sides for 5 minutes. Then add the caramelised onion and mix everything over a low heat for another 5 minutes; add the prawns and the glaze and cook for 2 minutes.
In a deep dish. Place the squash puree first, followed by the pumpkin balls and the sauteed boletus and onion. Place the glazed prawns on top and decorate with basil and some glaze.