Sauteed Shrimp with Spinach-Basil Risotto
Jumbo Shrimps sauteed and served with a creamy Italian rice scented with fresh basil and spinach.
Yield 8 entrees
Ingredients:
- 2 qt Chicken Stock
- ¼ cup olive oil
- ½ cup yellow onions, small diced
- 1 lb Arborio rice
- 1 tbsp sea salt
- 1 tsp ground white pepper
- 8 oz Grated Parmesan Cheese
- ¼ cup extra virgin olive oil
- 1 cup fresh basil
- 1 cup fresh parsley
- 1 cup spinach
- 1 lb shiitake mushrooms, julienne
- 1 bottle White Truffle Oil
- 48 ea (16-20) raw shrimp (peeled and devined)
- 1 tsp chopped garlic
- 2 tbsp olive oil
- 12 oz grated Parmesan Cheese
Procedures:
- For the Crisp
- Using a lined tray place a 3” ring mold fill the center with the parmesan cheese (1/8th inch high) just cover the bottom. (10ea)
- Bake @ 350 degrees until golden brown.
- Cool and reserve in an air tight container.
For the Risotto:
- Place ¼ cup olive oil in a blender with the basil, parsley, and spinach.
- Puree until smooth and reserve in cooler.
- In a large sauce pan heat the stock (bring to a boil) and keep it simmering
- In a large heavy-bottomed sauce pan heat oil over med. Heat. Add the onions and cook for 2 min (until smooth)
- Add rice and cook for 4-5 min stirring constantly.
- Ladle 25% of the simmering stock to the rice and cook, stirring often until the stock has almost dried (absorbed) about 4-5 min. Then add 25% more of the stock into the rice; continue cooking until the rice has absorbed the liquid (4 min). Continue stirring and repeat the previous step.
- Add the Parmesan Cheese and stir well to combine.
- Add the herb puree and 1 cup of the stock and stir until absorb and the last cup add to reach desired consistency. (More liquid will result in creamier or runnier rice)
- Season with salt and pepper to taste.
- For the shrimp heat the oil in a sauté pan, add the garlic, the mushrooms and the shrimp and cook until they change completely of color, season with salt and pepper.
- To present the dish, place the risotto in the center of the plate arrange the shrimp and the mushrooms around the rice and drizzle with the truffle oil. Top with the Parmesan Crisp.
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