This was the third course to my 5-course Friendsgiving party for 6 people.
I absolutely LOVED this course because it was shrimp overload!
For the Shrimp Stock
- 2 lbs large Mayan shrimp/prawns, heads removed and shelled
- 3 carrots, chopped
- 2 onions, chopped
- 3 celery stalks, chopped
- 3 TBS brandy
- ½ cup white wine
- 2 TBS tomato paste
- 1 garlic head, cut horizontally
- 2 tarragon sprigs
- 2 bay leaves
- 2 TBS black peppercorns
- 2 thyme sprigs
- 7 oz. diced tomatoes
- Canola oil
- Salt & freshly ground black pepper
Peel shrimp and leave the tails intact. Place shrimp aside in the refrigerator.
In a Dutch oven or very large pot, heat canola oil until smoking hot. Add in shrimp heads and shells and develop a deep orange color, stirring occasionally, for 5 minutes. Then sauté mirepoix (carrots, onions, celery) until there is some color. Add in tomato paste and cook it thoroughly. Flambé with brandy then deglaze with white wine.
Add in diced tomatoes, garlic head, tarragon, bay leaves, peppercorns, and thyme, along with enough water to cover. Bring to a boil then simmer for 1 hour. Strain and discard solids.
Reheat stock for risotto making.
For the Risotto
- 2 onions, finely diced
- 2 TBS olive oil
- 1½ cup Arborio rice
- ¾ cup dry white wine
- Shrimp stock from above, as needed
- Salt & freshly ground pepper
- 1 cup sea beans, lightly packed
In a pan on medium-low heat, heat the olive oil. Sweat the onions until translucent. Stir in the rice and make sure the oil fully coats the rice. Cook until the ends of the rice are transparent, stirring often, about 2 minutes. Then add in the wine and cook until completely absorbed and the alcohol has evaporated.
Add 1 cup of the hot stock mixture and simmer, stirring frequently, until all the liquid has been absorbed and the bottom of the pan is almost dry. Adding ½ cup stock at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is almost al dente.
Stir in sea beans and keep warm before serving.
For the Finish
- Reserved shrimp
- Canola oil
- 1 handful sea beans
- Tempura batter
In a large pan, sear shrimp with canola and salt. Keep warm and set aside.
Dip sea beans in tempura batter and fry lightly in a pot of oil.
Spoon risotto in a bowl, place shrimp in center and top with tempura sea beans.