Italian cuisine

Medium

Risotto Cream Shrimps With Scapece Style Zucchini

Name: Risotto Cream Shrimps With Scapece Style Zucchini
Prep time: 2 min
Cook time: 28 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: ㅤ ㅤFor The Zucchini; 4 medium Zucchini; 2 oz. Salt; 2 Qt Corn Oil; 1/8 cup White Vinegar; 6 Mint Leaf; 1/4 tsp. Ground Black Pepper; 2 Cloves Garlic; 1/4 tsp. Salt; ㅤ ㅤFor The Shrimp; 1½ tbsp. Olive Oil; 1/4 cup Onion; 16 oz. Shrimp; 1/4 tsp. Salt; 1/4 tsp. Ground Black Pepper; 2½ oz. Brandy; 2½ oz. White Wine; 1 oz. Dried Shrimp; 1/3 cup Heavy Cream; 1/4 cup Stock; ㅤ ㅤRisotto; 1 cup Long Grain Rice; 1½ tbsp. Extra Virgin Olive Oil; 2 cup Broth; 2 tsp. Parsley; 1½ tbsp. Butter; ㅤ ㅤDrizzle; 1 tbsp. Extra Virgin Olive Oil

Chef Enrico Alaggia

RATING LIKE SAVE PRINT

Risotto Cream Shrimps With Scapece Style Zucchini

5 stars rating if you like it!

Done

This Shrimp Risotto recipe is the elegant entire that you are looking for! With a wonderfully creamy risotto and fresh shrimp cooked to perfection, you will be both comforted and satisfied with this beautifully tasty meal.

Recipe

PRE TIME: 2 min

COOKING TIME: 28 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

ㅤ ㅤFor The Zucchini
4 medium Zucchini
2 oz. Salt
2 Qt Corn Oil
1/8 cup White Vinegar
6 Mint Leaf
1/4 tsp. Ground Black Pepper
2 Cloves Garlic
1/4 tsp. Salt
ㅤ ㅤFor The Shrimp
1½ tbsp. Olive Oil
1/4 cup Onion
16 oz. Shrimp
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper
2½ oz. Brandy
2½ oz. White Wine
1 oz. Dried Shrimp
1/3 cup Heavy Cream
1/4 cup Stock
ㅤ ㅤRisotto
1 cup Long Grain Rice
1½ tbsp. Extra Virgin Olive Oil
2 cup Broth
2 tsp. Parsley
1½ tbsp. Butter
ㅤ ㅤDrizzle
1 tbsp. Extra Virgin Olive Oil

Directions:

【Scapece Style Zucchini】Step 1

Slice all zucchine ⅛” APPROXIMATELY and put in a pasta strainer.

【Scapece Style Zucchini】Step 2

Sprinkle salt on zucchine and mix well with your hands.

【Scapece Style Zucchini】Step 3

Put strainer in a bowl lifted with a fork or small plate to elevate it from the bottom of the bowl and to let the vegetation water strain out of the zucchine.

Tip

Put a weight on top of the zucchine (example: a small bowl filled with water) with the goal of gently pressing on the zucchine to facilitate the process. Use a small plate between the zucchine and the weight, big enough to cover the surface of the zucchine.

【Scapece Style Zucchini】Step 4

After 1 hour squeeze all the zucchine with your hands and then with a towel eliminating all the excess water.

【Scapece Style Zucchini】Step 5

Fry all the zucchine on oil up to when you get a nice brown color on the edges.

【Scapece Style Zucchini】Step 6

Transfer the zucchine to sheet pan with paper napkin to dry excess oil for 1 minute mixing and moving the zucchine with a fork or any other comfortable tool. I.e. a tongue.

【Scapece Style Zucchini】Step 7

In a shallow container put the zucchine, vinegar, mint, light pinch of salt (been salted before frying, so be careful not to put too much), and smashed garlic cloves.

【Scapece Style Zucchini】Step

Let rest at room temperature for the time of preparation of the risotto.

【Risotto】Step 1

In a pan heat up a couple of tbsp of olive oil and add the onion. Put the peeled shrimp and the whole shrimp and cook for 3 minutes.

【Risotto】Step 2

Add brandy, wine, dried shrimps and cream and cook for another 2~4 minutes on medium heat.

【Risotto】Step 3

Blend the content of the pan (EXCEPT THE WHOLE SHRIMPS) in a blender or immersion blender and set aside. Set aside the whole shrimps also.

【Risotto】Step 4

In the same pan add rice and the olive oil. Cook toasty for a couple of minutes.

【Risotto】Step 5

Add the previously blended shrimp cream in the pot. Start adding the fish stock gradually (approximately 4 oz at the time) and keep cooking on medium heat for approximately 20 minutes or until rice is cooked at your desired point (i.e. al dente or softer).

NOTE: