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Good morning my friends, today I am trying cook something different for first time, ready delicious results. .
So I recommend it and let’s do it together
Ingredients
500 g shrimps, jumbo, unpeeled
1 liter water
1 chicken bouillon cube
1 onion
1 clove(s) of garlic
1 carrot
1 stick(s) celery
4 tablespoon(s) olive oil
1 tablespoon(s) thyme
150 g arborio rice
70 g white wine
100 g butter
100 g parmesan cheese, grated
lime juice, of 1 lime
lime zest, of 1 lime
1 tablespoon(s) chives, finely chopped
pepper
salt
Preparation
Place a pot over medium heat until it gets very hot.
Clean 4 shrimps, by removing their shells and heads, and add them to the pot.
Clean the rest of the shrimps, removing only their shells and leaving their tail and head attached, and add the shells into the pot.
Add the water and the chicken bouillon cube to the pot, and simmer for 15 minutes.
Strain the stock, transfer it back to the pot, and leave it over low heat so that it will be hot while you are preparing the risotto.
For the risotto
Place a pot over medium heat until it gets very hot.
Finely chop the onion, garlic, carrot, celery, and add them to the pot.
Add 2 tablespoons of olive oil, the thyme, and sauté them for 3-4 minutes until caramelized.
Add the rice and sauté it until golden. Attention! The rice should not get mushy and lumpy.
Deglaze the pot with the wine and wait for 2-3 minutes until the alcohol is evaporated.
Add the stock in batches, stirring constantly with a serving spoon. Once the first batch of stock is absorbed, add the next.
Follow the same process for the whole stock, for 15-18 minutes, until the rice boils and turns al dente.
Remove the pot from the heat, add the butter, and mix with the serving spoon until it melts.
Add the parmesan, the lime zest and juice, the chives, the pepper, and mix with the serving spoon.
Cover with the lid and set it aside for 2 minutes. If the risotto thickens too much, add a little more stock.
For the shrimps
Cut the 4 peeled shrimps into small pieces and add them to a bowl with salt, pepper, and 1 tablespoon of olive oil.
Place a fryingpan over high heat until it gets very hot.
Drizzle the rest of the shrimps with 1 tablespoon olive oil and season them with salt and pepper.
Add the finely chopped shrimps to the pan, sauté them for 1-2 minutes until golden, and remove them.
Add the rest of the shrimps to the pan, sauté them for 1-2 minutes until golden on both sides, and remove them.
To assemble
Add the finely chopped shrimps to the risotto and mix with the serving spoon.
Divide the risotto among 2 plates, place 2 whole shrimps on top, and sprinkle with rocket leaves, pepper, and olive oil drops.
Serve.
Stay safe and healthy my friends and take care of your people
My best wishes from Greece
