Also I made regular risotto with a twist by adding corn. Don't be afraid of risotto, its pretty easy to make you just have to keep an eye on the rice and keep stirring.
Lets start with the shrimp...
What You'll Need:
1 tablespoon butter
1/2 tablespoon olive oil
1 1/2 tablespoons minced garlic
2 teaspoons rosemary
1/2 teaspoon red pepper
2 large lemons
1 lb of shrimp (peeled with the tails on)
What To Do:
Preheat the oven to 400 degrees.
In a large pan melt the butter over low heat add in olive oil, garlic, rosemary, red pepper flakes and season with salt and pepper. Cook over low heat for about 1 minute then add in the juice of one lemon (off the heat).
In the meantime arrange the shrimp in one layer in a large baking dish. Pour the butter mixture over the shrimp and sprinkle with salt and pepper. ISlice the second lemon and tuck them among the shrimp. f you want to make this dish ahead of time just cover with the baking dish and refrigerate up for 6 hours. Roast in the over for 12 minutes until the shrimp are pink and cooked through.
Next up the Corn Risotto
What You'll Need:
1 tablespoon butter
1 cup arborio rice
1/2 cup dry white wine
3 cups of chicken stock
1/4 cup grated parmigiano reggiano
1/4 cup frozen corn (during the summer I like to use fresh corn)
What to do:
Place chicken broth in a medium sauce pan and heat up on low.
In a deep sauce pan melt butter and add in rice, saute for about 2 minutes then add in wine and let evaporate for 2 more minutes. Add 1 cup of broth and let it get absorbed by the rice (keep stirring the rice).
Add the rest of the broth to the rice slowly, it should take around 22 minutes to be cooked. Remove from heat, stir in cheese, season with salt and pepper then add in frozen corn.
Plate: Add a scoop of corn risotto to the plate and top with roasted shrimp.
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