Thursday, May 19, 2011

Pan Roasted Shrimp and Tomatoes over Lemon Risotto

There are soooo many shrimp recipes out there that they all just kind of blend together in my mind. I'm always struggling to think of something that stands out from all the other stuff that I've already seen and had before, but to me this is why food is so interesting. The combining of different ingredients and the ways that you choose to prepare them can drastically change what the dish is all about. For example, roasting tomatoes concentrates their natural flavor and sweetness and turns them into a beautiful red color. Roasting is a great way to make simple flavors brighter. So give it a try! Trust me, you'll like the results.

Pan Roasted Shrimp and Tomatoes
2 lbs shrimp, deveined and detailed
2 packs grape tomatoes
2 Tb fresh thyme, chopped
about 12 cloves of garlic (about medium sized or if they are large just cut them in half)
1/2 stick butter
1 lemon 
1 cup dry white wine 
Olive Oil
    Oven set at 375
Combine tomatoes with chopped thyme and garlic and toss with olive oil and salt and pepper to taste. Spread them on a sheet pan and put in the oven for about 20 minutes or so until they are bursting and their skin is wrinkling.
Once the tomatoes are done pull them out of the oven and transfer them to a lg skillet at med-high temp. Add white wine and cook for about 3 minutes at a simmer. Add butter until incorporated them add the shrimp and put back into oven until the shrimp are completely cooked. Only about 5-7 min. Be careful not to overcook. Finish with lemon juice.  
Note: if you don't have an oven proof skillet it is fine to finish the shrimp on the stove.

Lemon Risotto
1 1/2 cup Arborio Rice
1/2 onion, chopped
1/2 cup dry white wine
6 cups chicken stock
3/4 cup grated parmesan cheese
Zest of 2 lemons

In a medium bring chickenstock to a simmer.
Meanwhile in another medium saucepan add butter until melted then add onions and cook until transleucent. Add the rice and stir to coat and season with Salt and Pepper. Add wine and cook for 2 minutes. Add 2 ladles full of the chicken stock. Stir and simmer over low heat until it is all absorbed, about 5-10 min. Continue to add the stock and stir until the mixture is almost dry before adding more stock. Cook about 25-30 minutes. Stir in parm and lemon zest and serve.  


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