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Shrimp with tricolor risotto and pea sauce

Shrimp with tricolor risotto and pea sauce


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Peel the shrimp and make a stock (soup) from the shells (carapace). In this soup we will add ½ onion and 1 carrot of suitable size and celery. Add salt and a little olive oil and bring to a boil.

In a pan put half the amount of butter and add olive oil, after they have melted add 50 g of onion and two cloves of garlic, finely sliced.

When they have taken on a golden color, add the shrimp and let them simmer for the first time on the first side, after which we will turn them on the other side as well. After they have caught the right color, add a little white wine and let the flavors of onion, garlic and wine combine, then take it off the heat and start risotto.

In another separate pan, add butter and oil to the pan, add the browned onion and grated carrot on a small grater and let it simmer, when you think the vegetables are ready, add over the rice and mix. After the rice becomes shiny, add the wine, salt and pepper and let the alcohol evaporate, continuing its cooking. After the alcohol evaporates, we start to add the stock, first a polish, and after it evaporates, we add a correct proportion, it would be 1 to 3 and we let the liquid enter the rice.

After we put the optimal amount for our risotto we add the salad which was cut very thin and liquid cream, so that our preparation becomes as creamy as possible. At the end, add Parmesan cheese and leave for another 2 minutes, then remove from the heat.

Add 2-3 cubes of butter (15 g maximum) after turning off the heat to the risotto to prevent the formation of pojghita on top.

The frozen peas were also boiled and when it is ready it will drain the juice and put it in the blender, also here we will put the onion and the garlic in which we sautéed the shrimps and 2-3 tablespoons from the stock (shrimp and vegetable soup ) and blend, add a little olive oil, salt and pepper, if you want the juicier sauce you can add more stock.

Good appetite


How to prepare a risotto?

As I said in the recipe for risotto with asparagus and peas, the basis of a risotto is soffritto - onion hardened in olive oil - alone or with other vegetables (celery stalks), diced carrots. They are sold frozen (ready chopped) in bags or boxes. Especially in Milanese risotto, only onions are used. The type of rice suitable for a risotto is the one with round grain, rich in starch, preferably special varieties Arborio, Carnaroli, Baldo and so on to pilau choose long grain rice & # 8211 pilaf must remain grain-by-grain, not creamy like risotto. Risotto rice is NOT washed !! By washing in more water we remove the starch from the rice or we need it exactly to obtain the specific creaminess of a risotto.

Another important step after hardening the rice grains is extinguishing them with a glass of white wine or vermouth (Martini, Cinzano etc) or even champagne. The heat from the pan will lead to the evaporation of alcohol from the drink which leaves behind a fantastic aroma and taste. Liquid in which rice is cooked - meat or vegetable soup (beef stock - see recipe here, chicken or fish) to be in a 3: 1 ratio with rice - it is added in portions of 1-2 poloni and mix gently and constantly after each tranche. So we didn't pour all the liquid from the beginning over the rice! However, the cooking does not take long (about 18-20 minutes) so it's not a big hassle. The grains should be boiled but not completely & # 8211 kind of moderately toothed. If you bite into a bean, it should not be & # 8222mamaliga & # 8221 but to feel a little firmer core inside. At the end, the risotto is ennobled with a piece of cold butter (about 50 g per 3 servings) and with 1-2 tablespoons of Padano grain or finely grated Parmesan. These two final ingredients bind the risotto well and make it creamy, velvety. However, we must move quickly with it and serve it immediately, as it is creamy and fluid. A risotto that stays in the pot for 10-15 minutes will begin to absorb the surrounding liquid and become solid.

That's why risotto is served in deep plates! A properly prepared risotto alla milanese is impossible to mount in rings, overturned cups or other 3 D shapes. It can't stand! Or that's not risotto.

This time I bought some frozen skewers with shrimp and my first thought was for this creamy alla milanese risotto, flavored with saffron and lemon peel. We are already anticipating the taste of a perfect combination!

Instead of shrimp skewers, you can even use shrimps cooked in a pan for 2-3 minutes or assorted seafood (baby squid, shells, etc.). However, they are cooked separately and served on top of the rice or added to the risotto pot in the last minutes of cooking.

Bone hole is the way it is traditionally served with this risotto alla milanese & # 8211 recipe here.

From the quantities below results 3 portions of risotto alla milanese. I used 250 g of Arborio rice and a package of 6 shrimp skewers (two hats).


Risotto

Remove the peas from the pods and set them aside in a small bowl. Remove the shrimp shell and cut the shrimp into small pieces. Keep the carapaces, you will need them for the soup.

Melt a little butter in a pan and add the finely chopped onion. Stir it until it becomes transparent and soft. Add the rice and cook well, stirring constantly. Add the wine and continue to stir so that the rice does not burn.

Now start adding the shrimp soup little by little and boil the rice. After you have put most of the soup and the rice starts to become creamy, incorporate small pieces of cold butter and grated Parmesan into the risotto, mix well, and then add the peas.

You can also add the rest of the soup and season with salt and pepper. Mix well at the end so that the risotto gets a creamy texture. Fry the shrimp in butter in a hot pan just before serving. Arrange them nicely on top of the risotto and sprinkle with fresh, finely chopped basil.

Shrimp soup:

Heat the shrimp shells in a saucepan with a little butter. Add the finely chopped greens and vegetables, then pour enough water to cover. Season with salt and pepper. Let the soup simmer for 20 minutes.


Tiger shrimp with risotto and basil

I put my Ascona MX570 grill from OutdoorChef back to work. It is a very versatile equipment that I work with great pleasure, but I assure you that this dish can be cooked well on a cast iron grill, on the eye of the stove.

The recipe is nutritious and filling, but without being difficult. I will not tell you about taste and aroma, because I hope you check them yourself. Regarding the color and texture, you can appreciate them, at least partially, from the photo.

Kitchen: Radu's recipes
Difficulty: Easy
Amount: 2 servings
Preparation time: 10 minutes + marinating
Cooking time: 20 minutes + rest
ingredients:
6 large tiger shrimps, about 400 g in total, peeled
salt
black pepper, freshly ground
2-3 cloves of garlic, grated
grated peel of 1/2 lemon
1 tablespoon lemon juice
7 tablespoons extra virgin olive oil
1 tablespoon "sweet red"
750 ml of hot fish or vegetable stock
30 g butter
1 onion, finely chopped
2 cloves garlic, finely chopped
175 g rice for risotto
1/2 red bell pepper, cleaned and chopped
75 ml white wine, dry + 1 tablespoon
35 g Parmesan cheese, freshly grated
2 tablespoons fresh chopped basil leaves
fresh basil leaves for garnish
Instructions:
Mix in a plate the lemon juice with 1 tablespoon of wine, salt, pepper, grated garlic, 4 tablespoons of olive oil, grated lemon peel and hot jam. Put aside, in a bowl, 1-2 tablespoons of marinade. Add the shrimp on the plate and return a few times to cover evenly with the marinade. Cover the plate and leave the shrimp to marinate for at least 30 minutes in the refrigerator.
Meanwhile, add 3 tablespoons of olive oil to a large hot skillet. When it is hot, make a small flame, add chopped onion and salt. Cook for 4-5 minutes, stirring frequently, until soft. Add the garlic and continue for 1 minute.
Add the rice, increase the flame and cook for 2-3 minutes, stirring constantly, until all its grains are covered with the aromatic oil.
Pour 75 ml of wine and cook, stirring constantly, until almost completely absorbed.
Add a base polish and stir constantly until absorbed. Continue adding the stock, one polish at a time, for 20 minutes, or until the rice is tender and the liquid has been absorbed. After about three-quarters of the bottom has been added, add the chopped bell pepper and rice. By cooking it will become tender, but it will not have time to soften, but it will remain a little crispy.
Add butter and Parmesan cheese. Season with salt and pepper, add the basil and mix well. Leave the risotto covered for 5 minutes. Heat a cast iron grill well.
While the risotto is resting, remove the shrimp from the marinade. This is thrown away. Place the shrimp on the hot grill. Cool for 2 minutes on each side, over medium heat, or until it changes color. When they return, grease them with the marinade set aside in the bowl.
Serve with basil-flavored risotto, garnished with basil leaves, along with a glass of white or rose wine.
Note:
I found frozen tiger shrimp in Cora, Metro, Carrefour. Leave them to thaw slowly overnight in the refrigerator.
But you can cook the recipe with simple shrimp. My recommendation is to buy bags with shrimp tails from MegaImage.
As a comparison, the two types of shrimp end up at about the same price.


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Ingrediente Risotto cu galbiori

  • 200 g orez (Arborio)
  • 300 g galbiori
  • 100 ml vin alb sec (puneti 200 ca una sigur o beti cat amestecati in labos)
  • o ceapa alba
  • 2 cloves of garlic
  • salt and pepper
  • dried thyme
  • 50 g unt taiat cubulete
  • 50 g parmezan razuit
  • 3 tablespoons olive oil
  • 2-3 fire patrunjel proaspat
  • 800 ml apa fierbinte/supa de pui sau curcan ar fi si mai bine
  • (Este important ca apa sau supa sa fie fierbinte pentru a nu incetini procesul de fierbere a orezului)

Pasta and risotto

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9 Retete culinare cu creveti

Tartine cu creveti si mazare din: mazare, zeama de lamaie, usturoi, menta, ulei de masline, bagheta si creveti. Ingrediente: 250 g mazare congelata zeama de la 1/2 lamaie 1 catel de usturoi, zdrobit cateva frunze de menta, rupte 1 lingura ulei de masline, plus pentru stropit 1 bagheta tăiată felii 36 creveti mici prefierti […]

Reteta zilei: Paste cu sos de rosii si creveti

Paste cu sos de rosii si creveti din: ulei de masline, usturoi, ceapa, sos de rosii, supa de pui, fulgi de ardei rosu, fettucine, sare, piper, creveti, spanac, parmezan. Poate te intereseaza si: Cum se prepara Paste cu creveți și busuioc (video) Paste cu branza, creveti si homar Paste cu creveti si crema de branza […]

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Creveti la tigaie cu sos de mango

Creveti la tigaie cu sos de mango din: mango, papaia, iaurt, salata verde, suc de lamaie, ulei de masline, sare. Ingrediente: 200g pulpă de fruct de mango 140 g pulpă de fruct de papaia 100 g de iaurt 80 g frunze de salată verde suc de lămâie ulei de mâsline sare Mod de preparare: Amestecati […]

Reteta zilei: Salata de creveti cu orez si legume

Salata de creveti cu orez si legume din: creveti, orez, praz, ardei iute, telina, castravete, marar, masline, patrunjel, ulei de masline, suc de lamaie, coaja de lamaie, sare, piper, maioneza. Poate te intereseaza si: Salata de creveti cu rosii si coriandru Salata de creveti cu avocado Salata de creveti cu avocado si spanac Salata de […]

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Shrimp and prawn soup made of: onion, carrot, leek, bay leaf, thyme, tarragon, olive oil, prawns, large prawns (Mediterranean shrimp species), brandy, dry white wine, tomatoes, tomato sauce, cod head , paprika, shrimp, Spanish mussels, black shells. Ingrediente: 1 ceapă 1/2 morcov 1/2 praz 1 frunză de dafin 1 fir de cimbrişor 1 fir de tarhon 4 linguri […]

Creveti cu chili, lamaie si piper

Creveti cu chili, lamaie si piper din: creveţi de mărime medie (16-20), ulei de măsline extravirgin, usturoi, coajă de lămâie, piper negru, fulgi de chili, suc de lamaie, pătrunjel, vin alb sec, unt, capere uscate, lamaie. Ingrediente: 450 g de creveţi de mărime medie (16-20), decorticaţi 2 linguri de ulei de măsline extravirgin 2 căţei de usturoi mari, tocaţi mărunt sau pisaţi 2 […]

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(P) Descopera bucataria indoneziana. Cum sa gatesti creveti cu muguri de bambus

In Indonezia aproape cu orice ocazie are loc o masa festiva, asa numitul &bdquoSelamatan&rdquo, unde se ureaza reciproc sanatate si noroc. Ocaziile sunt numeroase: de la un vis bun, pana la un nou loc de munca, pana la botez sau zi de nastere.

Bucataria indoneziana este puternic influentata de cea din India si China. Cea mai iubita carne este cea de pui, mai ales gatita ca Saté &ndash cel mai iubit preparat cu sosuri pe baza de alune si chili.

Rice
Orezul a venit acum 2.000 de ani in Indonezia. Exista nenumarate tipuri de orez, care se diferentiaza atat prin tipul bobului cat si prin gust. O prima impartire ar fi: orez cu bob lung si orez cu bob rotund. Orezul cu bob rotund se foloseste la Sushi si la Risotto. Un sortiment special este orezul Sushi, un orez cu bob rotund din Japonia care se lipeste foarte bine. La sortimentele cu bob lung, gurmanzii deosebesc intre orez Basmati, orez parfumat si orez iasomie. Orezul Wok este un sortiment nobil de orez basmatic. Este cu bob lung, nu se lipeste cand este gatit si gustul fin aromat se potriveste foarte bine la preparatele condimentate din bucataria indoneziana.

Reteta: Creveti cu muguri de bambus in crema de nuca de cocos

Timp de pregatire: 5 minute
Timp de gatire: 20 minute

Shan & rsquoshi ingredient:

  • 1 cana de orez wok Shan&rsquoshi
  • 2 linguri de ulei wok
  • 100g muguri de bambus Shan&rsquoshi
  • 1 tablespoon soy sauce
  • 1 lingura condiment pentru wok Shan&rsquoshi
  • 200ml lapte de cocos Shan&rsquoshi

Other ingredients:

Training:
Se fierbe orezul intr-o oala acoperita la foc mic 10-15 minute. Se curata usturoiul si se toaca marunt.

Se incalzeste uleiul in wok, se prajesc crevetii si mugurii de bambus, se adauga usturoiul, sosul de soia si condimentul pentru wok.

Se adauga lapte de cocos si se lasa 5 minute la gatit.

Shan & rsquoshi Tip:
In loc de creveti se poate gati si carne de pui. In loc de muguri de bambus se potriveste si paprica, pastai de mazare, zucchini sau champignons.

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