Sauteed Shrimp with Saffron Risotto
Sauteed Shrimp with Saffron Risotto
Yield: Serves 4
2 T butter, unsalted
12 ea jumbo shrimp, peeled
To Taste sea salt
To Taste black pepper, fresh ground
2 T herbs, minced (dill, tarragon, parsley)
6 ea asparagus spears, ½ “ pieces, blanched
½ c onion, small dice
2 cloves garlic, minced
½ cup tomato concasse (*see note)
1 cup Arborio rice
3 cup chicken stock, hot
½ cup dry white wine
Pinch saffron, rubbed to powder
¼ cup Parmesan Reggiano, shredded fine or grated
To Taste sea salt
To Taste fresh ground pepper
2 T butter, unsalted
Method:
- Heat a 2qt sauce pot with 2 T butter.
- Season the shrimp with salt and pepper. Sauté in butter until almost cooked through.
- Remove the shrimp from pan; add the herbs and hold in a warm dish, covered lightly.
- Add the onion and garlic to the pan and sauté to very light color.
- Add the rice and stir to coat rice well.
- Add tomato and 1 cup of the hot stock.
- Stir gently on medium heat until almost all stock is absorbed.
- Add wine, saffron and 1 cup stock. Continue to stir gently, coaxing the starches out.
- Repeat, stirring and adding stock, maintaining a low simmer until
rice is al dente (should have consistency of pasta cooked al dente).
- When rice is finished, add the butter, cheese and asparagus.
- Spoon into small bowls and top with the sauteed shrimp.
* Tomato concasse is peeled, seeded and rough chopped tomato. Peel the tomatoes by cutting an X on the end opposite the stem, plunging in boiling water followed by shocking in cold water.
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