Shrimp Coconut Risotto (Print Version)
# Ingredients:
01 -
12 raw jumbo shrimp.
02 -
A small shallot.
03 -
1 tablespoon of unsalted butter.
04 -
1/2 lime (use the juice and zest).
05 -
200ml coconut milk.
06 -
A pinch of cayenne pepper.
07 -
Fresh cilantro leaves.
08 -
A little salt and black pepper to taste.
09 -
150g Arborio rice.
10 -
300ml veggie broth.
# Instructions:
01 -
Season the shrimp with lime juice, cayenne, salt, and black pepper. Allow it to sit in the fridge for 30 minutes.
02 -
Heat a little oil in a pan and cook the shrimp for 2 minutes on each side. Set them to the side once done.
03 -
Sauté the chopped shallot gently in butter. Pour in the rice and lightly toast it for about 2 minutes. Gradually add your broth bit by bit, stirring constantly for about 16 minutes.
04 -
Pour in the coconut milk, stirring carefully for 2 minutes. Taste-check the texture. Add in the shrimp, lime zest, and fresh cilantro—serve it right away.
# Notes:
01 -
This innovative risotto bridges creamy Italian techniques with vibrant Asian flavors to create a unique and fancy plate.