Saturday, June 5, 2010

Shrimp Paesano, Lemon Risotto and Girl Time!

Thursday night I went to Megan's for Girls Night! I am so glad to have found a buddy to cook with and watch girls shows like "So You Think You Can Dance!" In Fort Worth, Lauren, Katie and I had girls nights at least every other week and I missed it! Megan and I had a blast making dinner. I LOVED cooking in her kitchen, it is so much bigger than mine....I was in heaven!

If you are an avid follower of my blog, you know how much I love Shrimp, Parmesan, Lemon, Risotto and Ice Cream...and this meal included all of them, it was amazing! My mom made this shrimp dish for Jeffrey and I and some of my high school friends for my senior prom. She reminded me of how good it was and gave me the recipe to put on the blog.
(I look spent in this photo, needing some lipstick!)
Shrimp Paesano
1 pound shrimp (peel and devained)
1 cup half and half
1/2 cup flour
1/3 cup vegetable or canola oil
1/3 cup olive oil
1 1/2 Tb lemon juice
1 T parsley
1 T chives
1 stick butter
2 cloves garlic
1 egg yolk
Soak shrimp in half and half for at least 10 minutes
Chop parsley, chives and garlic
In a small saucepan whip 1 egg yolk on medium heat and then add 1/2 stick of butter, stirring constantly until melted.
After 1/2 stick of butter melts, add the other 1/2 stick, lemon juice, parsley, chives and garlic.
Stir for about 2 minutes, do not boil. Taste to see if you want more lemon juice (I did). Set aside.
Heat oils in a frying pan. Dredge shrimp in flour, then put into oil.
Cook shrimp in 2-3 batches. Cook on 1 side for 5 minutes, then remove and set on a baking sheet fried side down.

Cook under broiler for 5-7 minutes. I forgot to get an after picture. SOO Meg and I were chatting and her timer didn't go off, we pulled them out just before they ruined!
Plate shrimp then pour sauce over shrimp. Put extra sauce in a bowl on the table in case someone wants more sauce (I did!)
Lemon Risotto

4 cups low sodium chicken broth
1/2 cup lemon juice
3 Tb butter
2 large shallots
1 1/2 cups Arborio rice
1/2 cup white wine
1/2 cup grated Parmesan cheese
1/4 cup mascarpone cheese
zest of 1/2 lemon
1/2 tsp salt
1/2 tsp pepper
1 Tb parsley
Chop shallots, parsley, zest lemon, and grate parmesan. Making Risotto with two people is sooo much easier! BUT if you are making it on your own, remember to do all the prep before hand since you will not be able to leave the stove once you start stirring the rice.
Heat chicken broth until boils, then set aside.
Melt 2 Tb butter in a large sauce pan, cook shallots for a few minutes.
I borrowed Megan's cute Lucille Ball apron!
Stir rice into pan.
Megan stirs in lemon juice and white wine. Simmer until evaporated.
Stir in chicken broth 1/2 cup at a time until all is absorbed. Megan is preggo and was feeling yucky so sitting and stirring was the perfect job for her!
Stir in 1 Tb butter, parsley, lemon zest, marscarpone cheese and parmesan.
Her cute dining table!
Our amazing meal.

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