30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Lemon Garlic Shrimp
A sophisticated dish featuring perfectly seared shrimp in a delicate lemon garlic sauce, served atop a creamy saffron risotto.
Total Time
60
Yield
2
Calories
450 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Large Saucepan, Large Skillet, Measuring Cups, Measuring Spoons, Cutting Board, Knife •
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Instructions
Marinate the Shrimp in the Shrimp Marinade ingredients for at least 15 minutes.
Bloom the Saffron Threads in 2 tablespoons of hot Vegetable Broth.
In a large saucepan, toast the Arborio Rice over medium heat for 2-3 minutes, until lightly golden.
Deglaze the pan with White Wine and cook until absorbed.
Begin adding the hot Vegetable Broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. Continue for about 20-25 minutes, until the rice is creamy and al dente. Stir in the bloomed Saffron and Parmesan Cheese.
Off heat, stir in the cold Butter until melted and emulsified.
While the risotto is cooking, heat the Clarified Butter in a separate skillet over medium-high heat.
Sear the Shrimp for 1-2 minutes per side, until pink and opaque.
Add the Garlic to the skillet during the last minute of cooking.
Deglaze the pan with Dry Vermouth and cook until reduced by half.
Stir in the Lemon Juice and Capers.
Serve the Shrimp over the Saffron Risotto, garnished with Chives.
