Sauteed Shrimp Recipe
Truffle Risotto, Lemon Caper Beurre Blanc
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Ingredients
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For the Sauteed Shrimp
For the Truffle Risotto
For the Lemon Caper Beurre Blanc
Method
For the Sauteed Shrimp
- 1
Cook the Shrimp
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Add shrimp, salt, and pepper. Cook for 2-3 minutes until shrimp turn pink and opaque. Stir in parsley and remove from heat.
For the Truffle Risotto
- 2
Prepare the Risotto
In a saucepan, bring the broth to a simmer. In a separate pot, heat a tablespoon of olive oil and sauté onion and garlic until translucent. Add arborio rice and stir for 1-2 minutes. Pour in white wine and cook until absorbed. Gradually add broth, one ladle at a time, stirring frequently until absorbed. Continue until rice is creamy and al dente. Stir in parmesan, truffle oil, salt, and pepper.
For the Lemon Caper Beurre Blanc
- 3
Make the Beurre Blanc
In a saucepan, combine white wine and lemon juice. Bring to a simmer and reduce by half. Lower the heat and whisk in the butter, one piece at a time, until melted and emulsified. Stir in capers, salt, and pepper.
