Special Recipes
By Carole Kotkin

Shrimp and Mushrooms

11/2 cups shellfish stock, chicken stock or water (approximately)
1/2 cup (1 stick) butter
1 cup freshly grated Parmesan or Asiago cheese
4 tablespoons olive oil
24 fresh shrimp, peeled, deveined and split in half lengthwise
1 teaspoon minced shallot
1/2 teaspoon minced garlic
Salt and freshly ground pepper to taste
1 cup oyster mushrooms, coarsely chopped
Bring the liquid to a boil. Place the chilled risotto base in a 4-quart saucepan over medium heat and add the butter. Pour 11/2 cups of the boiling stock slowly into the risotto, stirring constantly with a wood spoon. Continue cooking until the rice is just barely tender but still al dente. Stir in the cheese, adjusting the consistency with more stock if the risotto becomes too thick. Remove from the heat and keep warm. In a 10" sauté pan, heat 2 tablespoons of the oil almost to smoking. Add the shrimp and sauté until just pink, being careful not to overcook. Add a pinch of the shallot and garlic and sauté for a few seconds more. Season with salt and pepper, remove from the pan and keep warm. In the same skillet, heat the remaining 2 tablespoons oil until very hot. Add the mushrooms and sauté. Add the remaining shallot and garlic. Season with salt and pepper and remove from the pan.
Garnishes:

Freshly grated Parmesan or Asiago cheese
1/2 cup julienne country ham
1 tablespoon chopped fresh chives
Divide the risotto into 8 warm soup plates. Sprinkle the shrimp and mushrooms on top of each portion. Garnish with the cheese, ham and chives.
Serves 8




Article first published in The Wine News

 

Food Editor Carole Kotkin is a Miami-based cooking instructor and consultant who co-authored Mmmmiami - Tempting Tropical Tastes for Home Cooks Everywhere. It provides clear, simple directions for 150 dishes, from the simple (good old Key Lime Pie) to the sublime (Coconut Mahi-Mahi with Passion Fruit Sauce). The wide array of flavors is especially wonderful and startling to those used to monocultural cooking; Miami cuisine is the product of many generations of interbreeding and hybrid vigor. Click on the link below for more details or to order.

Mmmmiami : Tempting Tropical Tastes for Cooks Everywhere

See Also

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Eat Your Vegetables!
Pairing Wine with Plant-Based Cuisine
By Carole Kotkin & Fred Tasker

 

All articles courtesy of The Wine News