John Washington
Jubilant Lemon Basil Risotto with Juicy Grilled Shrimp: A Symphony of Mediterranean Flavors
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Indulge in a vibrant culinary journey with our Jubilant Lemon Basil Risotto with Juicy Grilled Shrimp. This delightful dish takes inspiration from the sunny coasts of Italy, where the fresh sea breezes perfectly complement the zesty, aromatic herbs that grow in abundance. Imagine savoring plump, succulent shrimp, expertly grilled to a delightful char, nestled atop a creamy, luscious lemon basil risotto. Every bite harmonizes the tangy notes of citrus with the fragrant sweetness of fresh basil, making this dish a celebration of flavors ideal for a cozy dinner party or a special family meal.
Ingredients
– For the Risotto:
– 1 ½ cups Arborio rice
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– ½ cup white wine
– 4 cups chicken or vegetable stock, warmed
– 1 tablespoon lemon zest
– 2 tablespoons lemon juice
– ½ cup grated Parmesan cheese
– 2 tablespoons butter
– ¼ cup chopped fresh basil
– Salt and pepper to taste
– For the Grilled Shrimp:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 teaspoon lemon zest
– 2 cloves garlic, minced
– 1 teaspoon salt
– ½ teaspoon black pepper
Instructions
1. Marinade the Shrimp:
– In a mixing bowl, combine 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, 2 cloves of minced garlic, 1 teaspoon of salt, and ½ teaspoon of black pepper.
– Add the shrimp, ensuring they’re well-coated in the marinade. Cover and refrigerate for at least 30 minutes to let the flavors meld.
2. Prepare the Risotto:
– Heat 1 tablespoon of olive oil in a large skillet over medium heat.
– Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute.
– Stir in the Arborio rice, ensuring it’s well-coated with the oil, and cook for 2 minutes until it starts to toast slightly.
– Pour in the white wine, stirring constantly until it’s mostly evaporated.
– Begin adding the warm stock, one cup at a time, stirring continuously until each cup is absorbed before adding the next. This process will take 18-20 minutes.
– Once the rice is creamy and tender, reduce the heat to low and stir in the lemon zest, lemon juice, Parmesan cheese, and butter. Mix until everything is well incorporated.
– Fold in the fresh basil, and season with salt and pepper to taste. Keep the risotto warm.
3. Grill the Shrimp:
– Preheat a grill or grill pan over medium-high heat.
– Grill the marinated shrimp for 2-3 minutes per side until they turn pink and have a slight char.
– Remove from the grill and set aside.
4. Assemble and Serve:
– Serve a generous portion of risotto on each plate.
– Top with several grilled shrimp, and garnish with extra basil leaves and a wedge of lemon for added zest.
– Pair this dish with a chilled glass of Pinot Grigio or a light, citrusy Chardonnay to complement the flavors.
Cooking Tips
– Stock Warming: Keep the stock warm on a side burner to maintain the creamy consistency of the risotto.
– Shrimp Variety: Feel free to use jumbo shrimp for a more substantial bite; just increase grilling time slightly.
– Risotto Consistency: If your risotto thickens too much, add a little more stock or water to loosen it.
Enjoy this delightful dish that captures the essence of Mediterranean cuisine right in your kitchen!
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