Shrimp with sumac rice, tomato jelly and sweet-and-sour sauce

Ingredients

For the tomato jelly

• 4 tomatoes
• 10 ml olive oil
• 75 ml chicken stock
• 1 garlic clove
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 10 g gelatin
• 60 ml cold water
• 1500 ml water for blanching the tomatoes
• 1000 ml cold water for the ice bath
• 200 g ice

For the rice

• 1 medium onion (150 g)
• 20 g butter
• 15 ml oil
• 100 g rice
• 300 ml chicken stock
• 50 ml white wine
• 1/2 teaspoon salt
• 20 g sumac
• 50 ml cream

For the shrimp and sauce

• 10 large shrimp
• 10 g butter
• 20 ml oil
• 50 ml white wine
• 100 ml tomato juice
• 1 small red chili
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 5 g chives
• 5 g basil

Preparation

1. Score the bottom of the tomatoes. Boil them for 1 minute in 1500 ml water, then transfer them to a bowl with 1000 ml cold water and 200 g ice. Peel and dice them. 2. Put the tomatoes in a pan with 10 ml oil, 75 ml chicken stock, 1 minced garlic clove, the garlic powder and 1/4 teaspoon salt. Simmer for 15 minutes, then blend and strain; measure out 250 ml juice for the jelly. 3. Bloom the gelatin for 10 minutes in 60 ml cold water. Microwave for 1 minute, until liquid, then mix it with the 250 ml tomato juice. Pour into molds and refrigerate for 120 minutes. 4. Chop half the onion. In a pan, sauté it in 20 g butter and 15 ml oil for 4 minutes, then add the rinsed rice and stir for 2 minutes. Pour in 150 ml chicken stock and simmer for 8 minutes, until absorbed; add 50 ml white wine and let it evaporate for 2 minutes. 5. Pour another 150 ml chicken stock over the rice, season with 1/2 teaspoon salt and put the pan in the oven at 180°C for 15 minutes. Stir in the cream and sumac 3 minutes before the end. 6. Peel the shrimp, remove the heads and intestinal veins, then pat them thoroughly dry with paper towels. In a pan, cook them in 10 g butter and 10 ml oil for 2 minutes on each side, until opaque, then transfer them to a plate. 7. In the same pan, sauté the remaining chopped onion in 10 ml oil for 4 minutes. Add the other garlic clove, sliced, and cook for 1 minute. Pour in the remaining 50 ml white wine and simmer for 4 minutes, until reduced. 8. Add the chili, cut into strips, 100 ml tomato juice and the thyme to the pan. Simmer for 5 minutes, then blend and strain the sauce. Return it to the pan with the shrimp and cook for another 5 minutes, until the sauce coats them well. 9. Serve the shrimp with the rice and tomato jelly. Sprinkle with chopped chives and basil.