Shrimp Scampi with Parmesan Risotto

I'm not sure that I really need an intro on this one. I think we can all just see how much butter the recipe calls for and assume that this is going to be good shit.

Shrimp Scampi with Parmesan Risotto

Serves: 4

Active Time: 45 minutes

Cook Time: 5 minutes

Total Time: 50 minutes

INGREDIENTS:

For the Shrimp Scampi:

• 1 lb. raw jumbo shrimp, thawed
• 2 tbsp. extra virgin olive oil
• 4 cloves garlic, minced
• 1 1/2 shallots, diced (or 1/2 of a small yellow onion)
• 1 1/2 cups of our wine pairing (dry white wine)
• Juice of 1/2 a lemon
• 1/2 tsp. dried oregano
• 1/4 tsp. dried basil
• 1/4 tsp dried thyme
• 1/4 tsp. red pepper flakes
• 1 stick of butter at room temperature, cut into 2 tbsp. chunks
• 1/2 cup fresh chopped parsley

Optional Garnishes: additional parsley, fresh grated parmesan

For the Parmesan Risotto:

• 1 cup arborio rice
• 2 tbsp. unsalted butter
• 1 shallot, minced
• 1/2 cup of our wine pairing (dry white wine)
• 4 cups chicken stock, warmed
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

DIRECTIONS:

For The Parmesan Risotto:

1. Heat chicken stock in a small saucepan or in a microwave safe bowl in the microwave. Set aside.
2. Add 2 tbsp. of butter to a Dutch oven or stock pot over medium heat. Once butter is melted, add shallot and cook for about 3 minutes or until softened, but not browned.
3. Add rice and mix well until coated. Toast the rice for about 2 minutes.
4. Add wine and mix to coat the rice. Season with salt and pepper to taste.
5. Ladle 1 cup of chicken stock into the rice and mix until the stock is absorbed. Continue adding stock one ladle at a time and stirring until stock is absorbed before you add more. Continue this until you have used all of the stock. This should take about 20-25 minutes.
6. Finish by stirring in parmesan and add more salt and pepper if needed and set this aside as you work on the shrimp scampi.
7. If the risotto becomes too firm by the time you finish the scampi, add more chicken stock and stir prior to serving.

For The Scampi:

1. Season shrimp with salt and pepper.
2. Heat a skillet over medium heat and add 2 tbsp. of extra virgin olive oil. Cook shrimp until pink and cooked through (about 2-3 minutes per side.) Set shrimp aside on a separate plate.
3. Add shallots and allow them to soften for about 3 minutes. Add garlic, stirring frequently until fragrant, for about 1 minute. Season to taste with salt and pepper.
4. Add wine and lemon juice and allow this to simmer and reduce for about 5 minutes. Once reduced add the oregano, basil, thyme and red pepper flakes.
5. Add butter 2 tbsp. at a time and stir sauce until smooth.
6. Take the sauce off the heat and return the shrimp to the pan. Stir in the fresh parsley and top with additional parmesan if desired. Serve over parmesan risotto.

Sauvignon Blanc

MY RECOMMENDATION:

Oyster Bay- Find it at Total Wine or Trader Joe's

WHY IT WORKS:

• Sauvignon blanc has a bright, sharp acidity. This works well in the scampi sauce to bring acid to the dish and to compliment the flavor of the lemon.
• The sauvignon blanc takes a dish that has a full stick of butter (I know, it’s a little cringe worthy in the best possible way) and still allows it to be bright and refreshing instead of heavy.
• Sauvignon blanc typically has notes of citrus, grapefruit, lemon, apple, tropical fruits and freshly cut grass.
• The citrus and lemon notes in this wine mimic the bright flavor of lemon in the sauce.
• Sauvignon blanc is a light bodied wine and typically pairs really well with all seafood. It doesn’t overpower the delicate flavor of the shrimp.
• You will use about half of the bottle in the scampi and risotto. I am going to make the bold suggestion that you get TWO bottles, one for cooking and the obligatory glass while you cook and another bottle to share with the lucky folks that you are cooking for.