Here’s a delicious recipe you can prepare for dinner at home or when you have guests. It is all about the plating. Any meal can look extremely gorgeous and delicious as well.
You can garnish this dish with lemon slices or more lemon zest to add more color. It will complement the pink shrimps and the green peas.
3/4 lb. medium shrimps, peeled, deveined, and shells reserved
7 cups chicken stock
2 cloves garlic, minced
1 cup thawed frozen baby peas
1/4 cup chopped fresh chives
1 teaspoon finely grated fresh lemon zest
1 medium onion, finely chopped
3 tablespoons unsalted butter
1 1/3 cups Arborio rice
3/4 cup dry white wine
Salt and pepper to taste
1 tablespoon extra-virgin olive oil
In a large saucepan over medium flame, heat the olive oil and sauté the garlic until it is light brown. Add the lemon zest and melt the butter. Mix in the rice. Cook it for 3-5 minutes until it is coated in butter and oil. Add the wine and let it evaporate.
Pour in the stock and bring it to a boil. Season it with salt and pepper. Reduce the heat and let it simmer for 10 minutes. Mix well to make sure that the rice does not stick to the bottom of the pan. Cover and let it cook for another 5 minutes.
Add the shrimp and peas. Cover and let it simmer for another 5 minutes or until the shrimp are pink and the peas are tender. The rice should be creamy but firm. Sprinkle with chives before serving.
Photo Courtesy Of: Istelleinad