broiled shrimp with lemon & thyme, vegetable risotto

July 26, 2010

I haven’t been cooking lately. I didn’t feel well last week and I had a lot of leftovers, so I decided not to add to the chaos in the refrigerator. Now that it’s under control and I feel better, it’s time to get back to it.

Vegetable Risotto, home recipe
Inspired by Country-style vegetable risotto,
Risotto, by Ursula Ferrigno, pg 30

4-5 cups vegetable or chicken broth
1 cup white wine
2 T olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 cups of chopped vegetables (broccoli, peas, squash, potatoes, turnips, parsnips, tomatoes (seeded), greens.
1 cup risotto rice
herbs
salt
pepper
1 cup shredded parmesan
1 T butter

Peel and chop the vegetables. Heat 1 T in a skillet, sauté the heartier vegetables (carrots, broccoli, potatoes, parsnips, turnips, zucchini, squash) for about 5-8 minutes, add the softer vegetables (tomatoes, greens, peas, beans). Sauté for another 3 minutes. Remove from heat and set aside.

Heat the broth to near boiling in a separate pan. In a large skillet, heat 1 T oil until hot, add the onions and sauté for about 5 minutes. Add the garlic, sauté for 1-2 minutes. Add the rice and sauté for about 1 minute until glistening with oil. Add the white wine. Stir until absorbed. Add the broth one ladle at a time. After about 10 minutes, add the vegetables and herbs (your choice—sage, thyme, oregano, tarragon). Continue adding broth one ladle at a time until the rice is al dente (about 18 minutes). Add the remaining ladle of broth. Add salt and pepper. Stir in Parmesan and butter.

How I did it: I used carrots, one parsnip, and one potato. That’s what I had at home. I think I’ll stir in some peas tomorrow. I used sage and thyme for the herbs. I used the broth that was thawed in the refrigerator, not sure what it was, either chicken or a mix of chicken and vegetable broth.

Broiled Shrimp with lemon and thyme, home recipe

I read the recipe and decided it seemed really easy, so I didn’t get the book out when I made it. I skilled the oil entirely and it turned out pretty well anyway.

Inspired by Grilled Shrimp with thyme and lemon
Simple to Spectacular, Jean-Georges Vongerichten & Mark Bittman,
pg 216

Serves 1-2

6 large shrimp, shelled and deveined
juice of 1 lemon
1 T fresh thyme, chopped
salt and pepper

Combine the lemon juice, thyme, salt and pepper. Add the shrimp and set aside for about 10 minutes.

Heat the broiler. Place shrimp on the broiler pan about 4 inches below the heat source. Cook until pink.