Two Fer One - Grilled Herb Shrimp and Spring Green Risotto
I finally got a new computer. This is a good thing. This is a frustrating thing. This has been an on-going nightmare of sorts. Not a nightmare with the new computer....but, the old. Have you ever tried to transfer files from a computer that should have been pushed off the edge of a cliff? It is not an easy task. Old computers get picky. They pick and choose which files to copy regardless of your command.
You now know why I haven't posted. It has to do with pictures, software, compatibility and a new speedy Windows 7. Yes, I had to buy new software. My pictures aren't even moseying over to the new computer!
All that said, I am making an attempt to share with you a great meal! We enjoyed the Barefoot Blogger choices for the month of May at dinner last week. Kimberly at Indulge and Enjoy selected Spring Green Risotto and Penny from Lake Lure Cottage selected Grilled Herb Shrimp. It was as though the ladies got together and planned their selections! Everything went together perfectly. I even went a step farther...the Grilled Herb Shrimp was to be served with Mango Salsa! Yummy!!
The flavors were wonderful...my tastebuds were dancing!!
3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced
Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
Note: I leave the tails on when I'm peeling the shrimp.
Spring Green Risotto
Barefoot Contessa Back to Basics
Barefoot Contessa Back to Basics
1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving
Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
I had never made risotto before. I have always asked why I would want to be tied to a stove for 45 minutes...I now know why! This was absolutely delicious. It received rave reviews multiple times! It was great as leftovers the next day. I know that I will make it again and again. It was perfect! There isn't much more I can say other than my tastebuds truly did dance all the way through the meal!!