I am thinking of bringing shrimp risotto to the Boston area GTG next Saturday evening. I made it tonight as a trial, it is very good! Anyway, if I take it, what is the best way to heat it once I get there? I don't want the shrimp to be tough....I don't want the guests to think I suck at cooking any suggestions? (as per the recipe, I add the cooked shrimp to the risotto at the very end....maybe cook the shrimp when I get to Amy's? Amy, would that be a problem)? If not, I can re-think my recipe choice. Thank you!
The risotto sounds fabulous, but I agree with Cristina that you may be disappointed with it an hour later. If you're using those fabulous Maine Sweet Shrimp that are in season now, they're best with very brief cooking. How about a marinated shrimp antipasto or salad? I've done this for a bring-along dish that doesn't need last-minute prep. Barely cooked shrimp, olive oil, lemon juice, a bit of sweet onion or new garlic, salt and pepper, and some nice fresh herbs. Great at room temperature with crusty bread!
One compromise solution is the following: soften the onion in butter or olive oil (I do my fish risotto in olive oil) and toast the rice until translucent. Thsi reduces significantly the cooking time of risosotto, so you can bring it along in the pan. marinade the shirmps in the condiments you are using (olive oil, lemon, parlsley, garlic?). When you get to the place where you have to serve the risotto you need to put it on high fire, deglaze with wine when hot, lower the fire and finish it up with stock until ready (20 min). May be do an experiment at home to see if it works in a reasonable time for you
I just happen to have a recipe at hand because I served it as a first course for dinner Friday night.
10 tablespoons olive oil 1 1/2 pounds large uncooked shrimp, peeled, deveined 3 tablespoons fresh lemon juice 2 tablespoons Dijon mustard 2 tablespoons chopped fresh dill 2 large garlic cloves, minced 1 tablespoon grated lemon peel 1/4 cup drained capers 2 green onions, thinly sliced 1 head butter lettuce, leaves separated 1 lemon, cut into rounds (optional) Fresh dill sprigs (optional)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
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any suggestions? (as per the recipe, I add the cooked shrimp to the risotto at the very end....maybe cook the shrimp when I get to Amy's? Amy, would that be a problem)? If not, I can re-think my recipe choice. Thank you!
