By Chef ALESSANDRO CIRCELLO Federazione Italiana Cuochi (FIC)Recipe has been presented at Rai1 TV program “Buongiorno Benessere”


Black rice g. 250 – Whole shrimps g. 400 – Lemon n.1 – Carrot g. 200 – Celery g. 200 – Salt to taste – Extra Virgin Olive Oil


Toast in the saucepan the shrimp heads with extra virgin olive oil combining ice and cold water to facilitate extraction inside the cooking liquid.
Toasted the black rice in a casserole with oil add the boiling shrimp broth, thus preserving the recipe in the black rice cooking water favours digestion in cases of irritable reflux and intestines.

Apart cook the celery and carrots diced for a few minutes, take the lemon slices of julienne in hot water, cool in ice.


Shuffle the carrots by placing them on the base of the dish, keep the rice with shelled shrimp put at the end with a little crude oil, grate salt, add a few drops of lemon juice establishes the pharisaic antacid to the intestine. Finish with celery cubes devoid of filaments scorched in water before and lemon rind.