Risotto con le cicale- Risotto with mantis shrimps

The name Mantis Shrimp is actually a misnomer, because despite their appearance the animals aren’t shrimps some say they are crabs. Honestly, they don’t resemble crabs either, but rather their namesake, the mantis, and are equally ferocious predators. What look like eyes on the mantis shrimp’s shell are spots on its tail, and serve to make it look like a possibly dangerous fish to other animals that might prey upon it.

Mantis shrimp are quite common in the Adriatic and Tyrrhenian, but are also caught in other parts of the world, for example the Chesapeake Bay and all around Australia. You may substitute either large shrimp or local crab in this recipe.

This is a quick recipe

Ingredients:

• 2-3 cloves garlic

• chili pepper

• ¼ lemon peel finely chopped

• 1 kg (2.2 lbs.) mantis shrimps

• ½ cup white wine

• 1 large can peeled tomatoes or one can tomato sauce

• Chicken broth, as needed

• 500 gr. (1.1 lbs.) Carnaroli or Arborio Rice

• Several stems parsley finely chopped

• olive oil (about ¼ cup)

• salt & pepper to taste

Procedure:

Finely chop the garlic, chile pepper and lemon peel. Sauté in oil, add the shrimp, possibly alive, Add wine and let evaporate. Add the tomato sauce or peeled tomatoes and a little chicken broth (can also be made with a bouillon cube). After ½ hour take out the mantis shrimps (set aside in a warm place) and add the rice (gradually adding broth or water as necessary as in a risotto). Cook, mixing once in a while until rice is done (about 20 minutes). Once done, arrange the rice in a plate and decorate with the mantis shrimps put aside in a warm place with the chopped parsley.