Shrimp Risotto with Home made Stock

[Marwan]

Hit the nail again with this one

Ingredients:
1 - 8 king size tiger prawns
2 - 1 cup arborio risotto rice
3 - 1/2 tomato
4 - 1 Onion (1/2 for the stock cut in 2, and 1/2 for the risotto chopped), and 1/2 carrot chopped in large pieces
5 - 2 cloves garlic (one for the stock and one for the risotto)
6 - Couple of bay Leaves
7- Dried oregano
8 - Salt pepper and chilli flakes to taste
9 - Extra virgin olive oil
10 - Fresh Grated pamesan and roughly chopped parsley to serve
11- One lime for the shrimps

The stock:
1- Cut the shrimps heads and peel the crust off their body and tail, remove the vein that runs along their back set aside
2 - In a pot, heat some olive oil and one whole clove of crushed garlic, skin on..
3 - Move the garlic around the pot to get the flavor, and when hot, toss in the shrimp heads/peeled crust, keep stirring and then add the tomato (cut in 2 quarters), the chopped carrot, and the onion (also cut in quarters), the bay leaves, the dried oregano, salt and pepper and stir together
4 - When the shrimp heads, peeled crust turn red, add some water (about 2-3 cups) and bring to a boil stirring gently...
5- Simmer the mixture on low heat for 20 minutes
6 - Drain through a seive and return the liquid to the original pot you used in cooking, taste and season with salt/pepper accordingly
OPTIONAL: eat the shrimp head meat if your into that
For the risotto and peeled shrimps:

1 - Heat some olive oil in the pan
2 - Add a cloved of peeled chopped garlic and stirr
3 - add some onion (about half an onion), chopped and stir with garlic until soft (NOT BROWN)
4 - Lower the heat and add the rice and stir together until its coated with all the flavours
5 - start adding ladels from the stock pot, one at a time until absorbed by the rice and then add again, continue until rice is cooked Al- dente (not too soft, but not crunchy either)
6 - add a little piece of butter and stir through..
7 - Add the parmensan and parsley (leave some for the final touch)and stir
8 - Take off the heat and rest for 2 minutes...

During the last 5 minutes of the risotto preparation, grill the shrimps (that have been peeled):
1 - season with salt, pepper, chilli and lime
2 - baste in olive oil and grill 2 minutes each side on a hot griddle (no need to oil the griddle just make sure its hot before addding the shrimp)

Assemble the plate:
Serve the risotto on the plate with the shrimps arranged on top, add some more fresh parsley and parmesan for the final look, final sprinkle of fresh pepper and little drizzle of olive oil..

Phew, im tired just writing it..cooking was easier scored MAJOR MAJOR points with the missus on that one..
Bon Apetito

[podge]

Marwan I bet that tastes as good as it sounds, nice one mate defiantly going to try it, and you remembered the chili good lad.

[Marwan]

I thought of you while i was adding that chilli yesterday, beleive it or not

[podge]

Originally Posted by Marwan

I thought of you while i was adding that chilli yesterday, beleive it or not

I have that effect on people, pretty hard to forget

[Pastor]

My kind of food

[Mr. X]

Yum It's almost dinner time & that sounds very good. I have to be careful adding chilli's/paprika/cayenne pepper/etc., my tolerance appears to be more than the rest of the family. I think lime goes really well with seafood, even better than lemon. Surprised none of the American members have commented - they love shrimp over there.

[Marwan]

youe like my sister, her tolerance for spicy stuff is unbelievable, im certain her taste buds are messed up . i think its still early for our mates in the west...with the time difference and all

[Marwan]

back on topic, one day ill try the same with lobster..should be cool..

[scottie3030]

soon be time to get the crayfish traps out again might give it a go with them

[Oldsarge]

Ah, risotto with shrimp. One of the great classics, especially with a big green salad and a chilled Riesling. Yum........my!

[BatRay]

Sounds delicious! No wonder you scored big points on that one, Marwan. I just had a shrimp dish the other day. Can't get enough of the stuff!

[OceanSwimmer]

MMMM!
Now this looks great; and yes, I'm going to try this one with Lobster (got a couple in the deep freeze from last season)
Thanks, Marwan!
I'll let you know how it turns out!

[DeepSeaSki]

This dish sounds wonderfull! I'm always cheating adding boullion cubes to rice dishes....I know tisk tisk. Sometimes though the girls just want to eat when dad wants to drink a little vino and spend some time in the kitchen. I'm going to add this one to my recipe book, how do you want to be listed?
DeepSeaSki

[Marwan]

thanks..some cool comments i got there..one i got from spaghetti though..i want to ask about..:
you think parmesan doesnt work well here? it was fine and tasted cool, but out of curiosity, do you think we should not use cheese at all in the recipe or some other kind like picorino for example?

[Oldsarge]

Using Parmesan cheese on fish dishes is a no-no in Northern Italian cooking. Down in the sunburnt south, palates are less refined, the cooking more robust and it would be acceptable, though some might find it eccentric. We never stinted on the cheese in my family.