PRESERVED LEMON & SPRING VEGETABLE RISOTTO w/ GRILLED PASTIS SHRIMP

PRESERVED LEMON & SPRING VEGETABLE RISOTTO w/ GRILLED PASTIS SHRIMP
Those jars of Preserved Lemons are now ready to test…
…Champagne chilled…
…Table set ready for our guests



Preserved Lemon and Spring Vegetable Risotto
2 cups Arborio rice
6-8 cups chicken stock
2-3 tbsp olive oil
1 small fennel bulb, chopped
4 garlic cloves, minced
1/2 cup onion, chopped
1/2 cup fresh lemon juice
1/2 cup *Pastis
1 bunch fresh asparagus, cut in 2″ pieces
2 cups peas
3 tbsp butter
1/2 cup Boursin pepper cheese
2-3 tbsp fresh mint roughly chopped
**2 tbsp preserved lemon rind, minced
Sea salt & pepper
Heat stock and set aside.
Heat oil in large saucepan.
Add onion, garlic and fennel and sauté until transparent and fragrant.
Add rice and stir until it starts to toast and crackle.
Add lemon juice and Pastisse and continue stiring until liquid is almost absorbed.
Gradually add hot stock 1 or 2 ladles at a time continuing to stir each addition until almost absorbed.
When rice begins to become creamy add peas and asparagus to stock.
Add the last couple of ladles of stock (including asparagus and peas).
Stir in cheese, butter and mint.
Check seasoning, add salt & pepper and cover while shrimp are cooking.
The risotto will swell and take on a wonderful sheen and the flavours will intensify.
Grilled Pastis Shrimp
24 large shrimp, deveined and shells removed.
3 garlic cloves, minced
3 tbsp olive oil
2 tbsp *Pastis
1 tsp rosemary leaves, minced
zest of 1/2 lemon
sea salt & pepper
Mix all together and set aside while risotto is cooking
Heat grill
Remove shrimp from marinade and thread 3-4 onto skewers.
Grill shrimp quickly (30-60 seconds), flip and grill on second side for another 30 seconds.
GALLEY KAT NOTE:
*Pernod can be substituted for Pastis. I would caution that not all liquorice flavoured alcohol will work. Sambucca & Ouzo for example are very sweet.
**After all this waiting to try out the preserved lemon, didn’t I forget to add it.
DRAT!!
…so I added it to the leftover risotto when I made my little Arancini the next day.
YUMMY!
OK so this was prepared in our ‘dirt people’ kitchen…
We sat at our ‘dirt people’ dining table…
We drank wine from real glasses…
But…
Strip all that away and give me my one burner stove…
my one pot for the risotto…
Captain’s barbecue skills…
our wine sippy cups…
a beautiful sunset…
add two good friends…
Check back with me in three months and I’ll show you how this Galley Kat rolls on the water.

 

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