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
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
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