| Ingredients:
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100 pcs. U/15 Gold Coast “Perfection” tail on shrimp
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5 C Arborio rice
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3.5 - 4 Qts. Haserot Chicken Broth
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4 LB Butter
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3 C San Marco fresh grated Parmesan
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5 LB Fresh spinach, cleaned, clipped, blanched
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5 C Roma tomatoes, diced
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5 C White wine
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2 C Onion, diced
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2 C Parsley, chopped
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¼ C Fresh basil, chopped
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3 T Fresh garlic, chopped
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2 Bay leaf
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TT Salt and pepper
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Instructions:
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Melt 1 pound of butter in heavy bottom sauce pan.
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Sauté onions until translucent.
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Add Arborio rice stirring to coat well with butter.
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Add half of the chicken broth stir and cook for 5 minutes.
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Add remaining broth, bay leaves, basil and season with white pepper.
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Cook until liquid is almost completely reduced and rice is still just slightly soupy.
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Stir in half of the Parmesan cheese - stir well - cool.
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Butterfly the shrimp, dip in oil, season salt and pepper and grill to completion.
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Sauté in oil ½ teaspoon of garlic and to it add 4 ounces of spinach; season.
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Deglaze pan with 2 ounces of dry white wine, reduce by half.
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Add chopped parsley and off heat add 2 ounces of butter.
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Reheat risotto, adding butter and cheese to tighten slightly as needed.
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Place risotto in center of service plate and alternately arrange the shrimp and spinach around the rice.
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Garnish with the remaining chopped parsley and diced tomatoes.
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YIELD: 20 portions |