To prepare sauce, preheat medium-sized sauté pan over medium heat for 1 to 3 minutes.
Add oil, shallots, garlic, carrots and fennel; sweat over medium heat for 2 to 3 minutes or until vegetables are aromatic and tender.
Add Custom Culinary® Gold Label Shrimp Base, water, wine, tomatoes, basil, oregano and thyme; bring to a boil. Reduce to medium heat.
Simmer for 10 to 15 minutes or until liquid reduced slightly. When sauce is nearly finished, preheat deep fryer to 350°F for 2 to 3 minutes. Add shrimp into sauce to lightly poach.
Add arancini to fryer basket. Fry for 2 to 4 minutes or until the center of the rice ball reaches 155°F. (Finish in the oven if needed.)
Add pepper and parsley to sauce.
Place arancini on cooling rack or paper towel-lined sheet pan and season immediately with salt.
Step
Ladle sauce onto serving plate or into a large salad bowl. Place arancini atop sauce and garnish with micro basil.
Drizzle with extra virgin olive oil to finish.
Ingredients
2 tsp oil, olive, extra virgin
1 tsp shallot(s), minced
1/2 tsp garlic, clove(s), minced
2 tsp Carrots, small dice
1 tsp fennel, bulb, small dice
1 tsp Custom Culinary® Gold Label Shrimp Base
1 cup water
1/2 cup white wine, (pinot grigio recommended)
1/4 cup tomato(es), canned, whole peeled, slightly crushed
1 tsp basil, fresh torn
1 tsp oregano, fresh, roughly chopped
1 tsp thyme leaves, chopped
3 oz shrimp, 41/60, raw, farm-raised, tail off, peeled and deveined
1/4 tsp black pepper, freshly ground
1/4 tsp Flat leaf Italian parsley, finely chopped
salt, to taste
1/4 tsp micro basil
1/8 tsp oil, olive, extra virgin, first cold pressed, for finishing oil
