Rosemary Roasted Shrimp W/risotto
From DetroitTokyo 12 years agoIngredients
shrimp
- 1/2 lb raw shrimp, peeled & deveined (I used Jumbo - about 12) shopping list
- 1 tbsp olive oil shopping list
- 1 tbsp lemon juice shopping list
- 1 clove garlic, minced shopping list
- sea salt & black pepper, freshly ground - to taste shopping list
- leaves from 1 branch fresh rosemary, torn/chopped shopping list
Risotto
- 1 1/2 cups chicken stock (keep more on hand, or some water) shopping list
- 1 tbsp olive oil shopping list
- 1/2 cup arborio rice shopping list
- 1/4 cup white wine shopping list
- 2 tbsp Aloutte garlic & herb spreadable cheese shopping list
How to make it
Shrimp
- Combine olive oil, lemon juice, garlic, seasoning and rosemary in a small non-reactive bowl. Whisk together. Add shrimp and let sit for 15 minutes, tossing 2-3 times.
- Preheat oven to 400F. Line a baking sheet with aluminum foil (for easy clean up). Place shrimp on sheet.
- Roast for 4-6 minutes, until pink and just firm.
Risotto
- Bring stock to a boil in a small saucepan, then reduce heat to low & keep warm.
- Heat olive oil in a medium saucepan/skillet over medium heat. Add rice. Stir to coat & toast for 1-3 minutes.
- Carefully add wine and cook, stirring, until no liquid remains, about 2-3 minutes.
- Begin adding broth 1/4 cup at a time, stirring after each addition until most of the liquid is absorbed before adding more.
- This process takes about 20 minutes in total.
- Add cheese and remove from heat. Mix to incorporate.
- *Rice should be creamy (not mushy) and slightly firm in the center. If your rice hasn't become tender enough by this point, add more liquid by 1/4 cup measures using same technique - may use more stock or water. Stir in , mix well and remove from heat.
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