Peas and Shrimp, Oh My

13 Feb

While I sit here watching the Grammy’s and procrastinating from reading some stuff for work, I realized I hadn’t updated my blog in a while – and what better time than now?! Recipe #3 in our 2012 New Year’s Resolution has been another favorite so far in our little recipe experiment:

Pea & Shrimp Risotto

(From the cookbook “Simple Suppers”)

1lb whole raw shrimp

1/2 cup butter

1 red onion, peeled and chopped

4 garlic cloves, peeled and finely chopped

1 cup Arborio rice

2/3 cup dry white wine

4 1/2 cups vegetable (or fish) stock

2 cups frozen peas

4 tbsp freshly chopped mint (we left this out of the recipe because mint is only good in mint-flavored gum – or between chocolate in an Andes mint)

salt and freshly ground black pepper

Peel the shrimp and reserve the heads and shells. Remove the black vein from the back of each shrimp, then wash and dry on a paper towel. Melt half of the butter in a large skillet, add the shrimp heads and shells, and fry, stirring occasionally for 3-4 minutes, or until golden. Strain the butter, discard the heads and shells, and return the butter to the pan.

Add a further 2 tablespoons of butter to the skillet and fry the onion and garlic for about 5 minutes until softened, but not colored. Add the rice and stir the grains in the butter for 1 minute, until they are coated thoroughly. Add the white wine and boil rapidly until the wine reduces by half.

Bring the stock to a gentle simmer, and add to the rice, one ladleful at a time. Stir constantly, adding the stock as it is absorbed, until the rice is creamy, but still has a bite in the center.

Melt the remaining butter and stir fry the shrimp for 3-4 minutes. Stir into the rice, along with all the pan juices and the peas. Add the chopped mint and season to taste with salt and pepper. Cover the pan and let stand for 5 minutes before serving.

This was delicious! And the best part about it? You’ve already opened a bottle of wine to use in the recipe – there’s no sense wasting it – so you can sip on whatever is left in the bottle while you cook, and while you enjoy your scrumptious meal. Another cool part about this recipe? You can add whatever you’d like for veggies! Next time I think I’m going to throw in some mushrooms, possibly some roasted red peppers or tomatoes.

And lastly, a personal preference, but thought I’d share: we only put in HALF the amount of garlic cloves the recipe states and it was more than enough. I never realized how much garlic was used in various recipes until I started actually cooking by recipe this year!

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