Shrimp Giovanni Recipe
Sautéed gulf shrimp served in lemon & butter sauce served around a bed of risotto
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Risotto
In a medium saucepan, bring the chicken or vegetable broth to a simmer and keep warm over low heat. In a separate large skillet, melt 2 tablespoons of butter over medium heat. Add the risotto rice and toast for 2 minutes, stirring frequently.
- 2
Cook the Risotto
Gradually add the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Set aside and keep warm.
- 3
Sauté the Shrimp
In the same skillet, add the remaining 2 tablespoons of butter and melt over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the shrimp, lemon juice, lemon zest, salt, and black pepper. Cook until the shrimp turn pink and opaque, about 3-4 minutes.
- 4
Serve
To serve, place a generous serving of risotto on each plate and top with the sautéed shrimp. Garnish with chopped parsley and additional lemon zest if desired.
