Argentinian red prawns with wild rice and paprika foam

Ingredients for 2 servings:

• 800 g shrimp(s) (Argentine red shrimp)
• 5 cloves garlic
• 4 tbsp olive oil
• Sea salt
• 1 bag of rice (long grain & wild rice, cooking bag, 125 g)
• 2 large bell peppers, red
• 1 small onion(s)
• 3 tbsp butter
• 200 ml vegetable stock
• 200 ml cream
• 30 g butter, ice-cold
• salt and pepper
• lemon juice
• 2 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Halve the bell peppers lengthwise, remove the seeds, wash, and cut into pieces. Peel the onion and dice finely. Sauté the onion in 3 tablespoons of butter until translucent. Add the bell peppers and sauté lightly. Pour in the vegetable stock and cream, cover, and cook the bell peppers over medium heat for about 10 minutes. Then finely puree the vegetables and pass them through a sieve into a saucepan. Cut 50g of ice-cold butter into small cubes, stir into the sauce, and season to taste with salt, pepper, and a little lemon juice. Finally, stir in 2 tablespoons of crème fraîche, then cover and keep the paprika foam warm. In the meantime, prepare the long grain wild rice according to the package instructions. Twist the heads off the red shrimp and peel the shells starting at the feet. Lightly score the backs with a knife and pull out the intestines whole. Now wash the shrimp and pat dry. Heat the oil in a large pan. Briefly fry the shrimp and finely crushed garlic in the pan, turning once. The shrimp should be slightly pink and only fry briefly (about 2-3 minutes is sufficient), otherwise they will become dry and tough. Remove the pan from the heat. Arrange the long grain and wild rice in the center of a large plate, pour over the paprika foam, and arrange the shrimp on top.