Project Description

  • 2 Lemons
  • 1 tbs dried Basil
  • 12 oz extra large (21/25 minimum) shell on shrimp, peeled with shells reserved
  • Kosher Salt/fresh ground black pepper to taste
  • 1 shallot finely chopped
  • 4 cloves garlic finely chopped
  • 1 cup Arborio Rice
  • 1 glass of white wine ( 5oz or so)
  • ½ stick butter
  • 1 large egg yolk
  • 2 tbs ½ and ½ ( don’t bother measuring – just a fairly large splash)
  • ½ cup loosely chopped herbs ( 80% flat leaf parsley, 10% basil, 10% thyme)  You can use 100% flat leaf parsley as well.

Directions

  1. Using a peeler, gently peel yellow part of the skin of one lemon, put aside.  Zest the other lemon put aside.  Halve both, and juice – should be about ¼ cup.  Put aside.

  2. Place shrimp shells, dried basil, lemon peels ( not zest) and 5 or 6 cups of water, one of the shrimp, cut up into chunks, a pinch of Kosher Salt, and some fresh black pepper in a sauce pan, and bring to a boil.  Reduce heat, cover and let simmer for 10 or 15 minutes.  Remove from heat, run through a strainer, and  the broth aside.

  3. In a large sauce pan ( 4 qt ) melt the ½ stick of butter over med – med/high heat.  When fully melted, add shallot and garlic.  Stir continuously to keep from burning, about 4 minutes.  Slowly pour rice into mixture, stirring constantly.  Stir constantly until all liquid is absorbed – about 2 minutes.  Add entire glass of wine.  Stir frequently, until most of the liquid is absorbed.  Add reserved broth about a cup at a time ( or a ladle full), stirring frequently ( DON’T GO DO SOMETHING ELSE RIGHT NOW….LOL)  Every time the liquid is mostly absorbed, add more broth.  After about 15 minutes, sample a bit of the rice – it should be al dente, but not crunchy.  If its crunchy keep going for another ladle or two..  Once the rice is al dente, but not soft, add another ladle of broth ( you should have used most of it), the raw shrimp, about ½ the herbs, the ¼ cup lemon juice and 1/2 of zest, the egg yolk and the cream.  Cover and keep over med low heat for about 4 minutes.  Open up, stir quickly – the shrimp should be fully opaque and cooked, and the rice should have absorbed all the liquid, to the point where it is moist, but not soupy.  Cover back up and give it a few more minutes if it needs it.

  4. Serve in large bowls, garnish with remaining zest, and herbs.  Best served with a crusty Baguette, and a nice Russian River California Chardonnay to offset the lemon.