Shrimp tails with rice and edible flowers

Ingredients

• 350 g long grain rice
• 1 lemon (organic, zest and juice)
• 1 EL Butter
• 0.5 small honeydew melon
• 70 g pine nuts
• 8 large shrimp (prepped, deveined)
• 1 EL clarified butter
• 150 ml white wine
• 1 pinch saffron
• 50 g butter
• Salt
• white pepper
• daisy flower (for garnish)
• Lemon zest (for garnish)

Instructions

1. 1.

   Wash the rice, sauté in butter and add the lemon zest. Pour double the amount of water, bring to a boil and steam covered for about 20 minutes without opening the pot.

2. 2.

   Pit, peel and dice the honeydew melon. Heat 1 tsp butter in a small saucepan, add saffron, pour in wine and let it reduce slightly. Warm clarified butter in a non‑stick pan and sear the shrimp on both sides over gentle heat; briefly remove, cut along the length to the tail, flip with the cut side down, return to the pan, finish cooking, add pine nuts and melon cubes, pour wine sauce, stir in butter chunks, season with salt, pepper and a splash of lemon juice.

3. 3.

   Press the cooked rice firmly into 4 cups or ramekins and place on preheated plates. Add the shrimp with sauce, drizzle with lemon juice, garnish with lemon zest and daisy flowers, and serve.