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
Sauté the Shrimp
In a pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, salt, and black pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Stir in fresh parsley before serving.
For the Truffle Risotto
- 2
Prepare the Risotto
In a saucepan, bring the broth to a simmer. In a separate pot, melt the butter over medium heat, add the chopped onion and garlic, and sauté until translucent. Add the arborio rice and toast for about 2 minutes. Pour in the white wine and stir until absorbed. Gradually add the warm broth one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in the parmesan cheese, truffle oil, salt, and pepper to taste.
For the Lemon Caper Beurre Blanc
- 3
Make the Beurre Blanc
In a saucepan, combine the white wine and minced shallots. Bring to a boil and reduce until about 2 tablespoons of liquid remain. Lower the heat and whisk in the cold butter a few cubes at a time until the sauce is smooth and emulsified. Stir in the lemon juice, capers, salt, and pepper to taste.
