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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