Rock Shrimp, Tomato, and Leek Risotto With Basil and Meyer Lemon

May 10, 2023May 10, 20230 1
Satisfy your cravings with Rock Shrimp, Tomato, and Leek Risotto With Basil and Meyer Lemon
in Seafood

Prep

40 min

Cook

30 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 leeks , divided
1 cup cream
1 large tomatoes , cut into small 1/4 inch dice or 5 -6 roma tomatoes
10 large basil leaves , cut into chiffonade divided
1 cup arborio rice
3 tablespoons butter , divided
1 cup white wine , divided
2 large garlic cloves
3 -4 cups shrimp stock or 3 -4 cups chicken stock
1 lb fresh rock shrimp
3/4 cup frozen peas
1 meyer lemon
parmigiano-reggiano cheese
salt and pepper

Nutrision Information

Servings Per Recipe
4
Calories
583
Sugar
6g
Fat
21g
Rock Shrimp, Tomato, and Leek Risotto With Basil and Meyer Lemon is a delicious seafood dish that will delight your taste buds. Risotto is an Italian rice dish that is known for its creamy texture and flexibility with different flavors. The rock shrimp in this dish, caught along the coastlines of Florida, are sweet and tender. They are enhanced by the use of fresh vegetables such as leeks, tomatoes, and basil, as well as the bright citrus flavor of Meyer lemon. This dish is a perfect example of how a simple and fresh ingredient can be elevated into an unforgettable meal.

Instructions

1.Cut 2 of the leeks into thin slices, using both the white and green parts.
2.In a small pot, bring the shrimp stock to a simmer and keep it hot.
3.Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a wide, heavy-bottomed pot over medium heat.
4.Add half of the leeks and the garlic to the pot and cook, stirring occasionally, until the leeks are soft and the garlic is fragrant.
5.Add the arborio rice to the pot and stir to coat it with the leek mixture and lightly toast it.
6.Add 1/2 cup of white wine to the pot and stir until it is mostly absorbed by the rice.
7.Begin adding the hot shrimp stock to the pot, one ladleful at a time, stirring constantly and adding more stock as each ladleful is absorbed by the rice.
8.Cook until the risotto is creamy and the rice is tender.
9.Cut the remaining leek into thin slices and sauté in a separate pan with 1 tablespoon of butter until tender.
10.Add the rock shrimp, remaining white wine, and remaining basil to the pan and cook, stirring occasionally, until the shrimp are pink and cooked through.
11.Add the cooked shrimp and leek mixture, the diced tomato, frozen peas, and remaining butter and basil to the risotto and stir to combine.
12.Grate Parmigiano-Reggiano cheese over the top and squeeze Meyer lemon juice to taste.

PROS

This risotto is a delicious combination of fresh seafood and vegetables, with a creamy and satisfying texture.

The use of shrimp stock adds depth of flavor and enhances the natural sweetness of the rock shrimp.

CONS

This dish requires some time and attention to prepare, as risotto must be stirred constantly and hot stock must be added gradually.

The use of white wine in the dish may not be desirable for some people, though the alcohol will cook off during the preparation process.

HEALTH & BENEFITS

This dish is high in protein from the rock shrimp.
The tomatoes and peas provide vitamins and minerals, while basil and lemon add antioxidants. The dish, when paired with a balanced diet, may aid in weight management while keeping you satisfied and energized.

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