I have a confession to make. In yesterday’s post I was holding back. We didn’t just make a mushroom appetizer; we went a step further. After talking about love and mushrooms and Alex’s committmentphobic boyfriend for two hours, I was so famished I decided to make a proper dinner. Alex was into it too (unlike dating stand-offish boys, cooking makes you feel in control and that anything’s possible with a little imagination and faith.)
If you’ve read this blog before, you know how I feel about risotto. It’s one of my favourite dishes. I also needed a 20 minute arm work out since the FC and I are leaving tomorrow for a vacation in the South of France and I’m still not bikini-ready.
I’d been meaning to make a simple lemon risotto for ages, and since our Mushroom Lovers Appetizer ruled out my standard risotto recipe, this was a good time. We were also craving seafood, something grilled…
When we landed at the Metro fish counter, the Tiger Shrimp enticed us. In the produce section a fat bunch of apspargus said “Take us too.”
I love cooking with my friend Alexandra because we really “jam” out the concept. After some discussion, we decided to marinate the shrimp without any sourness (like lemon or wine) only chilli flakes, olive oil, garlic and sea salt, this way the lemon of the risotto would provide the tangy kick.
The result was incredible, and the picture barely does it justice. Each element, the lemon risotto, the chillied garlic shrimp, the salty charred aspargus, gave its own flavour and texture; no overstepping, no competing, just complimenting. In other words, the perfect threesome.
This threesome soon became six when Brent, the F.C. and my other C.F’s (Gaetano and Marc) came by to join our feast.
Four out of four cocks agreed, this dish rocks.
Grilled Tiger Shrimp with Lemon Risotto and Aspargus
This recipe served six people, with two shrimp each. Utterly satisfying and perfectly portioned (ie, no gluttony hangover.)
For the Grilled Components
Ingredients
12 Tiger Shrimp, peeled and deveined
2-3 tablespoons olive oil
pinch hot chilli flakes
2 cloves garlic coarsely chopped
A bunch aspargus, thickish, steps trimmed
Marinate shrimp in oil, chilli and garlic and parsley. Set aside. In a separate bowl, toss asparagus with olive oil and sea salt (lots of it.)
For the Lemon Risotto
I adapted this recipe from www.smittenkitchen.com who adapted it from Bon Appetit. I made only a few small changes, like choosing organic stock and reducing the amount of butter.
Ingredients
6-8 cups organic chicken broth (the original called for canned, but I just mix organic stock with water, two to one, to save pennies)
2 tablespoons butter (the original was 3 1/2, but this seemed unnecessary)
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoon chopped chives
2 tablespoons fresh lemon juice (I increased this to 3, for more lemony kick and I think 4 would be okay too.)
4 teaspoons grated lemon peel
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
When the risotto is five minutes from being done, preheat your barbeque to medium.
When the risotto is done, stir in cheese and remaining 1 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper.
Let risotto sit while you cook the asparagus and shrimp. Cook the shrimp until each side is bright pink (3 minutes a side.) Aspargus can be cooked at this time as well, though if you like your veggie more salty and charred, put them on early, like when you first turn on the grill.
On a plate, serve a cup or the risotto, laying on top two grilled shrimp and two or three aspargus. Sprinkle with extra parmesan. Wow!!
July 23rd, 2009 at 10:25 am
I have to say… we can cook gurl !
Perfect dinner after a perfect girl talk !
yey 😀