1 pound large fresh shrimp
2 garlic cloves
1 tbs butter (optional)
2 tbs extravirgin olive oil
1/2 glass chardonnay (optional)
1 cup purple rice
1/2 bunch of beech mushrooms
pink salt & pepper
Steam the purple rice.
Chop the garlic and sauté it for 30 seconds in olive oil and butter.
Add the shrimp (washed and shell removed) and cook until shrimp turns pinkish.
Add the wine and the chopped parsley.
Season with salt & pepper.
Put the rice in the same pan with the shrimp and mix it well.
Add shredded parmesan and remove from heat.