Monday, October 10, 2011

Spicy Shrimp w/ Lemon Risotto

Spicy Shrimp w/ Lemon Risotto

For the Shrimp:

2 lbs Shrimp, peeled & deveined
1 clove Garlic
1 tsp Garlic Powder
1/2 tsp Cayenne Pepper
1 tsp Paprika
1 tsp Red Pepper Flakes
2 tbsp EVOO
1 tbsp Butter

Preheat your pan on Medium heat and melt Butter.  Add remaining ingredients and allow flavors to come together for about 20 minutes.

For the Lemon Risotto:

5 cups Chicken Broth
2 tbsp Butter
1 1/2 cups uncooked Arborio Rice
1/4 cup White Wine
1/2 tsp Thyme
3 tbsp Lemon Juice
2 tbsp Mascarpone Cheese
S&P to taste

Heat Broth in a saucepan and keep warm.

In a large skilley, add Butter, Thyme, Rice, and S&P.  Cook and stir for 3 minutes or so.  Stir in Wine and Lemon Juice and cook until all liquid is absorbed.  Stir in your heated Broth slowly and stirring constantly.  Generally, it's best to stir in 1/2-1 cup at a time and allow it to absorb before adding more Broth.  Add your Mascarpone and S&P!  I also added some Chopped Broccoli to mine.


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