Shrimp Scampi with Lemon Risotto

Bravo Cucina! Italiana Recipe

Serves 2

4 large shrimp (size 6-8)
1/4 teaspoon rosemary
2 cloves minced garlic
4 teaspoons shrimp butter
2 tablespoons butter
1/4 cup thinly shaved fennel
2 tablespoons lemon juice
1/4 cup peas
3/4 cup Arborio rice
1/4 cup olive oil
1/4 teaspoon chili flakes
juice of 1/2 lemon
2 tablespoons olive oil
2 tablespoons chopped shallots
6 thin lemon slices
1 tablespoon Italian parsley
salt and pepper to taste

Leave shell on shrimp. Remove legs and cut open from the back 3/4 of the way through. The shrimp should open like a book. Mix 1/4 cup olive oil, rosemary, chili flakes and garlic. Dip shrimp in the mixture. Season with salt and pepper. Add 1 teaspoon shrimp butter in middle (see recipe below). Cook for 3 to 5 minutes until shrimp meat is white.

To make risotto, boil rice in 3 3/4 cups water for 10 minutes. Strain and rinse in cool water. Heat oil and butter in a skillet. Add shallots and cook 1 minute. Add rice, fennel, lemon and half the broth. Cook 2 to 3 minutes. Add salt, pepper and lemon juice. Add rest of broth. Cook 2 to 3 more minutes until creamy. Add peas and parsley. Stir well. Remove from heat. Top risotto with shrimp.

Shrimp Butter:
juice of 1/2 lemon
2 sticks butter
pinch of white pepper
1 tablespoon basil
1/2 teaspoon chili flakes
1 tablespoon capers
3 tablespoons minced garlic
2 tablespoons sundried tomatoes
2 tablespoons shallots
1 tablespoon kosher salt
1 tablespoon Italian parsley
1 teaspoon lemon zest
1/2 teaspoon Worcestershire sauce

Puree lemon juice, tomatoes, butter and shallots to paste in a blender. Mix in the remaining ingredients with a fork.

1 comment:

  1. nice food ! I like it .I have never eaten this type of roll.It is very testy and delicious.Online Order Food