Shrimp Scampi with Risotto

Shrimp Scampi Risotto

 

 

 

Prep time: 10 Min - Cook time: 45 Min - Total time: 55 Min - Serves 4

 

 

Ingredients

 

For The Risotto:

 

• 3 tablespoons extra-virgin olive oil
• ¾ cup chopped yellow onion
• 1 cup uncooked Arborio rice
• 3 cups chicken stock, heated
• 1/3 cup grated Parmesan cheese

 

For the Shrimp Scampi and Sauce

 

• 3 tablespoons extra-virgin olive oil
• 1 pound jumbo shrimp, 16/20 per pound, peeled & deveined
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 6 cloves garlic, minced
• 1½ cups white wine
• 1½ tablespoons freshly squeezed lemon juice
• 8 tablespoons unsalted butter, cut into ½” pieces
• 2 tablespoons chopped flat-leaf parsley
• ½ teaspoon dried tarragon

 

Instructions

 

Cooking the Risotto

 

1. Microwave or otherwise heat the chicken broth, so you are adding medium hot broth to the rice as it cooks.
2. In a medium sized saucepan, add the olive oil and bring to a medium heat. Add the onion, stirring occassionally until the onions are translucent, about 5 minutes. Stir in the rice, and saute, stirring constantly for about a minute. Add 1/4 cup of the chicken stock, reduce the heat to medium low and cook until all the liquid has been absorbed. Continue adding the rest of the stock, 1 cup at a time and letting it cook until it is absorbed, then add another cup and so on. When you have completed the last cup of broth, taste for seasoning and tenderness - adjust if necessary by adding more salt, or more broth. Stir in the parmesan cheese, cover and set aside while the shrimp cooks.

 

For the Shrimp

 

1. Using a 10" or larger skillet, bring it to medium heat, add the remaining olive oil. Add the shrimp, and sprinkle salt and pepper and stir to combine and get both sides covered with the salt and pepper.
2. When the shrimp is cooked through, remove it from the pan and set aside to stay warm. Raise the heat to medium-high and add the garlic, cook for 30 seconds.
3. Stir in the wine, and let it reduce by almost half. Add the lemon juice, and cook for another 5 minutes. Remove to a non-heated burner and add the butter pices, one at a time, stirring until creamy. Stir in the parsley and tarragon, adjust your salt and pepper seasonings if necessary. Return the shrimp to the pan to ensure it's heated back to temperature.

 

To Serve

 

1. Layer some of the risotto into a shallow bowl, and spoon the shrimp and sauce over the risotto. Garnish with a few fluffs of tarragon, some parmesan cheese and enjoy.

 

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Notes:
 

There are so many recipes for shrimp, this does not disappoint and is elegant and amazing to eat.  Recipe courtesy of Cooking with Cocktail Rings. She has a nasty political attitude, but will overlook it for good food
 

All Photographs Copyright Tink's Kitchen and JSGrey