Skip to main content

Shrimp Risotto

So deliciously creamy and rich - risotto flavored with butter, Parmesan and aromatics is a fantastic bed for seared shrimp.  Searing the shrimp separately maintains a distinct visual, textural and flavor identity.


3/4 lb shrimp, peeled and cut in half at waist
1/2 tsp crushed red pepper flakes
dash salt and pepper
1/2 tsp ground coriander
1 Tbsp olive oil

1 cup Arborio rice
1 tsp fresh thyme leaves, minced
1 quart chicken broth, heated to almost boiling
2 Tbsp butter
1/4 cup grated Parmesan cheese

1/2 red pepper finely diced
1/2 orange pepper, finely diced
1/2 cup green peas
1/2 sweet yellow onion, finely diced
2 cloves garlic, minced

juice of 1/2 lime
fresh cilantro leaves for garnish

Toss together the shrimp in a medium bowl with the red pepper flakes and oil.  Salt and pepper to taste.  Set aside.
Get the broth warming on the stove in a medium pot.  In another medium pot, toast the rice in a dash of canola oil for about 3 minutes, until well coated, heated, and smelling a bit nutty.  Add the thyme leaves and stir.  Then add a few ladles of broth into the rice and stir.  You’ll stir almost constantly now for about 15-20 minutes, so get comfortable.  
Stir with a wooden spoon until you can establish a track in the rice, then add another 1-2 ladles (about 1/2 cup) of hot broth.  Stir more.  You are trying to achieve a creamy rice, where each kernel is just al dente, so test along the way.  You may have to augment the broth with some heated water (not more broth or it could get too salty).

Meanwhile, heat a skillet (not non-stick) to high.  Carefully tip in the shrimp and allow to cook one minute in a single layer.  They will hiss and steam, but do not stir them - let them sear on one side.  Carefully flip each shrimp and cook another minute.  Remove to a plate.
Add a dash of olive oil to the skillet and add the peppers and onion.  Sauté over medium heat while the rice cooks, stirring every so often.  When the veggies are soft and caramelized a bit, add the peas and garlic and heat through, another 2-3 minutes.
When the rice is just about getting al dente, add the butter and Parmesan cheese.  Stir in the pepper mixture and remove from heat.  Swipe the skillet clean with a paper towel and return to medium heat.  Tip in the shrimp just to reheat for about 20-30 seconds.  Refresh the shrimp tossing with the lime juice.

Plate the risotto.  Top with the shrimp and garnish with cilantro.


Serves 4.
Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...
Post a Comment
Read more

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Tzatziki

Tzatziki is a wonderful Greek yogurt dip and condiment.  It's great with pita bread or veggies, or as a topping on all kinds of grilled foods. Make sure you use a full fat, thick Greek yogurt, and that you squeeze as much water out of the grated cucumber as you can - you don't want a watery Tzatziki; it should be thick and rich. 1/2 English cucumber (about 6-inches), sliced lengthwise in half 1/4 tsp kosher salt 1 cup full fat Greek Yogurt (I used Fage 5%) 2 cloves garlic, grated with microplane or minced through a press 1/2 shallot, very finely diced 1 Tbsp fresh dill weed, minced (or 1/4 tsp dried dill) 1/8 tsp Aleppo red pepper (or fine-ground Korean chili pepper), or to taste 1 tsp red wine vinegar Cut cucumber in half lengthwise. Use a teaspoon to gently scrape out the seeds in the center of each half. Coarsely grate cucumber and toss in a colander with the salt.   Allow to sit 10-15 minutes. Squeeze water from cucumber and then tip onto the center of a full-sized paper t...
Post a Comment
Read more