Sauteed Shrimp Recipe
Truffle Risotto, Lemon Caper Beurre Blanc
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Ingredients
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For the Sautéed Shrimp
For the Truffle Risotto
For the Lemon Caper Beurre Blanc
Method
For the Sautéed Shrimp
- 1
Cook the Shrimp
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Add the shrimp, salt, and black pepper. Sauté for about 2-3 minutes, or until the shrimp turn pink and opaque. Stir in chopped parsley and remove from heat.
For the Truffle Risotto
- 2
Prepare the Risotto
In a saucepan, heat the broth and keep it warm on low heat. In a separate pan, melt butter and sauté the chopped onion until translucent. Add the arborio rice and cook for 2 minutes, stirring frequently. Pour in the white wine and let it absorb. Gradually add the warm broth one ladle at a time, stirring continuously until the rice is creamy and al dente. Stir in grated parmesan, truffle oil, salt, and pepper.
For the Lemon Caper Beurre Blanc
- 3
Make the Beurre Blanc
In a saucepan, combine white wine, lemon juice, and shallots. Reduce over medium heat until about 2 tablespoons remain. Add heavy cream and reduce again until thickened. Remove from heat and whisk in the cold butter, one cube at a time. Stir in capers, salt, and pepper.
