Drunk Flambéed Shrimp with Lemon Risotto

This dish is as delicious as it looks, the flavors bursting on the tongue. It's one of my go-to recipes when I'm entertaining and want to impress. Although a spring/summer dish, I also like cooking it in the winter when I've had too many heavy-stick-to-the ribs dishes. Plus, it's easy! Don't let the snazzy presentation fool you into thinking this is a difficult recipe!

              special equipment needed: a circle tool  (below)        

Circle tools are made of awesome! They can be used to mold ingredients into a tower of delicious tastebud igniting power. The first tool (pictured) left is the actual tool. The small (6 cm w x 4 cm height) mold can be used for apéros or an amuse bouche. The flat part with the handle is used to press the ingredients down into the mold. The second mold I picked up in the baking section– a good size for entrées (8 cm w x 3 cm h). I made the third mold by cutting down a round plastic milk container for plat principal-sized portions– 8cm w x 7.125cm h). For all molds, I use the 'press' tool pictured left. But, in fact, anything flat will do! You don't have to buy equipment...when you can DIY!

Let's get cooking. 
Options for vegetarians and pescetarians where noted.

Drunk Flambéed Shrimp with Lemon Risotto

Preparation/Cooking Time: 45 minutes

Servings: 

Serves 8- (Apéro)

Serves 6- Entrée

Serves- 4 (Plat Principal)

Ingredients for the Risotto:

• 1.5 cups Arborio rice*
  3 cups chicken stock, preferably home made but canned or bouillion cubes are fine**
  2 cups white wine– divided
  1 lemon – grated 
  Juice of 1-2 lemons (including the one you grated)
  1 cup parmesan cheese
  2 tablespoons butter
  Salt and fresh ground pepper to taste
  
  

  Alt: *Prepare steamed white  rice to packages instructions. Add lemon, parmesan, and season to taste.

  
  

  ** Alt: Pescetarians can use vegetable stock.

THE HOW TO:

Pre-heat oven to 400°F. Add the rice, 3 cups broth, 1 cup wine, grated lemon, the juice of 1 lemon to a Dutch oven over heavy oven-safe pot with lid. Stir and cover. Bake for 40 minutes. Add parmesan cheese, butter, and the remaining wine. Season to taste, adding salt, pepper, and more lemon juice if you desire. Stir for about 2 minutes until creamy.

Ingredients for the Drunk Shrimp:

• 2-3 tomatoes- de-seeded and diced
• 2-3 avocados- diced
• 2-3 mangoes- diced
• Juice of 1 lemon
• Shrimp– uncooked, dethawed, peeled
  Apéro sized portion- 2 per person (small circle tool)
  Entrée sized portion- 3 per person (medium circle tool)
  Plat Principal sized portion- 5 per person (large circle tool)
• 1 tbsp extra virgin olive oil 
• 2-3 cm ginger– peeled and minced
• 2 shallots- diced
• 1 shot Pastis (anise flavored liquor- the French way) or coconut rum (i.e. Malibu- the fusion way)*
• 1-2 tbsp. paprika
• 2-3 limes for garnish 
• 3-4 green onions or chives for garnish
• salt and fresh ground pepper to taste

* Alt: don't want to use alcohol? Or you're afraid to flambée? Just cut the flambée step out! It's still tasty!

Alt: Vegetarians- chop up and sauté mushrooms (i.e. portabellos) and sprinkle with paprkia

Note: I'm sure this recipe is amazing with scallops or lobster!

THE HOW TO:

While your risotto is cooking, prep the ginger, shallots, tomatoes, avocados, and mango. Squeeze a little lemon onto the mango and avocado so they don't turn brown. Set aside. Ten minutes, before the risotto is ready, lightly coat a pan in olive oil. Lightly sprinkle both sides of the shrimp with paprika. Set burner to medium-high. Add the ginger, shallots, and shrimp to the pan. Cook for about 5-7 minutes– until the shrimp is a nice pink. Turn off the burner. (Make sure your overhead ventilation is OFF!) Add a shot of alcohol to the pan. Light a match. Dip it in...and flambée!

IMPORTANT: Keep a pot lid handy to snuff out the flames! And be careful! Have long hair? Put your hair in a pony tail.

PUTTING IT ALL TOGETHER:

Set a mold on your serving plate. Layer the ingredients one at a time, pressing them in with the flat tool, starting with the risotto, then tomato, mango, and avocado. Using the flat tool, pushing softly, and gently lift the mold. Place the shrimp on top. Salt and pepper to taste. Garnish with the flambéed ginger and scallops, and green onions or chives. Serve with a wedge of lime.

SIDES:

An arugula, mache, or watercress salad with cherry tomatoes, diced shallots, and a light dressing.
and/or
Deep Fried Plantain Chips with Dipping Sauce (recipe coming soon)

Yum

Bon Appétit, Baby!