Q: Why wouldn’t the shrimp share his treasure?
A: Because he was a little shellfish.
Here is an elegant dinner for you.
A creamy shrimp risotto, with a rich tomato flavor and a hint of wine. The truffle oil lends a hint of earthiness.
Sounds fancy and it really is, but so easy to make. This recipe yields 3 servings, but I found it doubled easily.
2 Tbs butter
2 shallots, sliced
1 cup arborio rice
1/2 cup white wine
2 cups Shrimp Stock (recipe follows) or you can substitute an equal amount of purchased clam juice
Shrimp Cream (recipe follows)
Salt to taste
Shrimp Garnish (recipe follows)
Parsley, to garnish
1. Melt butter in a Dutch oven and cook shallots until soft.
2. Add rice and stir until evenly coated with butter, about 1 minute.
3. Add wine and stir continuously until incorporated. Add 1/3 of the shrimp stock, and keep stirring until it has been absorbed. Repeat until all of the shrimp stock is used, being sure to stir continuously.
4. Add the shrimp cream and cook for 3 minutes. Remove from heat.
5. Spoon risotto into serving dishes. Top each with 2 shrimp garnishes, some parsley and a drizzle of truffle oil.
1/4 cup white wine
12 shrimp shells
2 cups water
1. In a saucepan, add a little oil and sauté shrimp shells until they turn pink.
2. Add white wine to shells and reduce by half. Add water and bring to a boil. Reduce heat and simmer stock for 40 minutes.
3. Strain the stock to remove shells.
12 cooked shrimp
1/2 can diced tomatoes
1/4 cup milk
Salt, to taste
1. Put all ingredients in food processor. Pulse until consistency of a thick soup.
1 tsp extra-virgin olive oil
Salt and pepper
1. Sauté shrimp in oil. Season.
Recipe from Unlike Anything I’ve Seen
I came across Glasgow based duo Honeyblood last week when I was searching around for some Halloween themed music with the tag “blood”, of all things.
What bloody luck!
Bud is new from the band and quite excellent. I’m all over singer Stina Tweeddale’s dreamy vocals.