Italian cuisine
Medium

Risotto Cream Shrimps With Scapece Style Zucchini

Risotto Cream Shrimps With Scapece Style Zucchini
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This Shrimp Risotto recipe is the elegant entire that you are looking for! With a wonderfully creamy risotto and fresh shrimp cooked to perfection, you will be both comforted and satisfied with this beautifully tasty meal.

Recipe
PRE TIME: 2 min
COOKING TIME: 28 min
TOTAL TIME: 30 min
2 SERVING
Ingredients:
  • ㅤFor The Zucchini
  • 4 medium Zucchini
  • 2 oz. Salt
  • 2 Qt Corn Oil
  • 1/8 cup White Vinegar
  • 6 Mint Leaf
  • 1/4 tsp. Ground Black Pepper
  • 2 Cloves Garlic
  • 1/4 tsp. Salt
  • ㅤFor The Shrimp
  • tbsp. Olive Oil
  • 1/4 cup Onion
  • 16 oz. Shrimp
  • 1/4 tsp. Salt
  • 1/4 tsp. Ground Black Pepper
  • oz. Brandy
  • oz. White Wine
  • 1 oz. Dried Shrimp
  • 1/3 cup Heavy Cream
  • 1/4 cup Stock
  • ㅤRisotto
  • 1 cup Long Grain Rice
  • tbsp. Extra Virgin Olive Oil
  • 2 cup Broth
  • 2 tsp. Parsley
  • tbsp. Butter
  • ㅤDrizzle
  • 1 tbsp. Extra Virgin Olive Oil
Directions:
【Scapece Style Zucchini】Step 1
【Scapece Style Zucchini】Step 1
1
Slice all zucchine ⅛” APPROXIMATELY and put in a pasta strainer.
【Scapece Style Zucchini】Step 2
【Scapece Style Zucchini】Step 2
2
Sprinkle salt on zucchine and mix well with your hands.
【Scapece Style Zucchini】Step 3
【Scapece Style Zucchini】Step 3
3
Put strainer in a bowl lifted with a fork or small plate to elevate it from the bottom of the bowl and to let the vegetation water strain out of the zucchine.
Tip
Tip
4
Put a weight on top of the zucchine (example: a small bowl filled with water) with the goal of gently pressing on the zucchine to facilitate the process. Use a small plate between the zucchine and the weight, big enough to cover the surface of the zucchine.
【Scapece Style Zucchini】Step 4
【Scapece Style Zucchini】Step 4
5
After 1 hour squeeze all the zucchine with your hands and then with a towel eliminating all the excess water.
【Scapece Style Zucchini】Step 5
【Scapece Style Zucchini】Step 5
6
Fry all the zucchine on oil up to when you get a nice brown color on the edges.
【Scapece Style Zucchini】Step 6
【Scapece Style Zucchini】Step 6
7
Transfer the zucchine to sheet pan with paper napkin to dry excess oil for 1 minute mixing and moving the zucchine with a fork or any other comfortable tool. I.e. a tongue.
【Scapece Style Zucchini】Step 7
【Scapece Style Zucchini】Step 7
8
In a shallow container put the zucchine, vinegar, mint, light pinch of salt (been salted before frying, so be careful not to put too much), and smashed garlic cloves.
【Scapece Style Zucchini】Step
【Scapece Style Zucchini】Step
9
Let rest at room temperature for the time of preparation of the risotto.
【Risotto】Step 1
【Risotto】Step 1
10
In a pan heat up a couple of tbsp of olive oil and add the onion. Put the peeled shrimp and the whole shrimp and cook for 3 minutes.
【Risotto】Step 2
【Risotto】Step 2
11
Add brandy, wine, dried shrimps and cream and cook for another 2~4 minutes on medium heat.
【Risotto】Step 3
【Risotto】Step 3
12
Blend the content of the pan (EXCEPT THE WHOLE SHRIMPS) in a blender or immersion blender and set aside. Set aside the whole shrimps also.
【Risotto】Step 4
【Risotto】Step 4
13
In the same pan add rice and the olive oil. Cook toasty for a couple of minutes.
【Risotto】Step 5
【Risotto】Step 5
14
Add the previously blended shrimp cream in the pot. Start adding the fish stock gradually (approximately 4 oz at the time) and keep cooking on medium heat for approximately 20 minutes or until rice is cooked at your desired point (i.e. al dente or softer).
NOTE:
NOTE:
15
add more stock when the content of the pan look thick and the rice has gotten drier.
【Risotto】Step 6
【Risotto】Step 6
16
Turn off the heat and add the butter and parsley and saute for about 1 minute or until the butter has dissolved.
【Risotto】Step 7
【Risotto】Step 7
17
Assemble on a plate
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