5 Grilled Shrimp/ Crawfish/ Heirloom Tomatoes/ Asparagus Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Peel and devein the shrimp. Cut the heirloom tomatoes into chunks and trim the asparagus. Mince the garlic and chop the onion.

2. 2

   Grill the Shrimp and Asparagus

   Preheat the grill to medium-high heat. Toss the shrimp and asparagus with olive oil, salt, and pepper. Grill the shrimp for about 2-3 minutes on each side until pink and cooked through. Grill the asparagus for about 5-7 minutes until tender. Remove from heat and set aside.

3. 3

   Cook the Risotto

   In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent. Add the Arborio rice and cook for 1-2 minutes, stirring frequently until the rice is lightly toasted.

4. 4

   Add Wine and Broth

   Pour in the white wine and cook until absorbed. Gradually add the chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is al dente, about 18-20 minutes.

5. 5

   Finish the Risotto

   Stir in the grilled shrimp, crawfish, heirloom tomatoes, and Parmesan cheese. Cook for an additional 2-3 minutes until heated through. Season with salt, black pepper, and fresh basil.

6. 6

   Serve

   Plate the risotto and top with additional grilled shrimp and asparagus. Garnish with fresh basil if desired.