Blackened Shrimp Risotto Recipe by m083mmjj

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									Blackened Shrimp Risotto Recipe:

Serves 4 to 6 as an Entrée

For the Base of the Risotto:

¼ Stick                 Unsalted Butter

1/8 Cup                 Olive Oil

¼ Cup                   Onion-Small Dice

4 Cloves                Garlic-Fine Chopped

2 Cups                  Aborio Rice-about 1 pound of rice

1 Cup                   White Wine

1 Each                  Lemon-juice of

For the Liquid & Seasoning of the Risotto:

9 Cups                  Chicken Stock-in stock pot, heat before starting rice

1 Tablespoon            Blackened Seasoning

To Taste                Italian Flat Leaf Parsley-leaves only chopped medium

For the Shrimp:

1 Pound                  Shrimp-16/20 in size, peeled and deveined

2 Tablespoons            Blackened Seasoning

5 Each                  Wooden Skewers-soaked at least 30 minutes

To Make the Base of the Risotto:

Melt butter with olive oil in a large sauté pan over medium heat. Add onions and
garlic and cook stirring frequently until onions are soften and translucent, do not burn
the garlic.

Add rice and toast stirring frequently for about 5 minutes, outer shell of rice should
start to turn translucent.

To Incorparate the Liquid and Season the Risotto:

Turn heat to medium high and add one 6 to 8 ounce ladle of chicken stock, pan should
be hot enough so the stock immediately boils, stir until most of liquid is adsorbed then
add a couple of ladles full and stir, only adding more stock when the rice has almost
absorbed what was just added. Repeat this process until all the stock has been
incorporated into the rice.

Add blackened seasoning stir to incorporate, turn off heat and cover while preparing
the shrimp.

To Prepare the Shrimp on the Grill:

Preheat grill to medium high heat, place blackened seasoning in mixing bowl, add the
shrimp and toss to coat well, then begin to skewer shrimp through the head side to the
tail side making a “c” shape, skewer 4 or 5 shrimp on each skewer.

Place skewered blackened shrimp directly over the fire and grill until pink, about 1 to
2 minutes per side. Do not over cook the shrimp on the grill, you are only trying to
char the blackened seasoning to the shrimp and start the cooking. The shrimp will
finish cooking in the risotto.

To Prepare the Shrimp in a Sauté Pan:

Place blackened seasoning in mixing bowl, add the shrimp and toss to coat well.
Preheat pan over medium high heat, add a little canola oil to just lightly coat the
bottom of the pan.

Add shrimp, cooking in batches if necessary not to over crowd the pan. Use 2 separate
pans at the same time if you feel comfortable with keeping track of both pans
progress, the shrimp will cook really quickly so keep a good watch on them.

Cook shrimp 1 to 2 minutes on each side or until just pink, do not over cook the
shrimp in this stage; they will finish cooking in the risotto.

To Finish The Blackened Shrimp Risotto:

Add shrimp to risotto, stir together with the parsley, serve together on a platter of on
individual plates by placing risotto in the plate first and topping with the blackened
shrimp, garnish with more parsley.

								
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