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    Monday, February 21, 2011

    My Very First Post-Would you believe 5 years ago today - Delicious Prawns with Lemon Risotto

    I was just thinking it must almost be an anniversary of my blog. Had a quick look and would you believe 5 years ago today I posted this recipe, along with a photo taken from my phone. How 'bout that? This is very exciting 5 whole years. I think this is still an excellent recipe.Perfect for this time of the year. Looking at the photo we were obviously on the boat and reading David Baldacci...and drinking wine. Look like not a lot has changed. Except for the book Now reading off the iapd.
    So moving on.

    Delicious Prawns with Lemon Risotto

    Got the prawn idea from Rick Stein and have matched it with a risotto recipe from Tamasin Day Lewis

    So first prepare the risotto
    1 tbs olive oil
    25 gms butter
    2-3 shallots finely chopped
    1 stick celery finely chopped
    2 cups Arborio rice
    150 mls white wine
    4-5 cups chicken stock you may need more depending on the rice
    1 tbs Rosemary leaves finely chopped
    Zest of 1 lemon

    To finish
    1 egg yolk
    Juice half lemon
    4 tbs Parmesan cheese, grated
    4 tbs full cream
    25 gms butter
    Sea salt
    Freshly ground black pepper

    Heat olive oil and 25 gms butter, sauté the shallots and celery till soft and before they colour, add 2 cups Arborio rice and stir around to coat the grains with the shalloty oil, slosh in the white wine, let the wine absorb into the rice
    In another pot have 4-5 cups of chicken stock simmering away, and add 1 ladleful at a time stirring fairly constantly until the stock is absorbed and the rice is cooked (you need to taste after 15 mins to get the consistency right…the rice needs to get rid of any little hard centres)
    Then throw in the rosemary leaves and parsley and the zest of lemon

    Meanwhile mix together in a small bowl, 1 egg yolk, the lemon juice, parmesan cheese, and cream.
    Beat well add freshly ground black pepper and sea salt to taste and maybe another squeeze of lemon juice, then add the butter (this gives a lovely sheen), give it all a final good beating and serve in nice big pasta bowls garnished with the prawns (below). So so good.

    Hint get yourself a lemon zester and zest the lemons over the bowl to get all the oils.
    I have finely peeled the lemon when lacking in a zester and sliced it very finely but zesting is the best.

    Now for the prawns…You will need for greedy people

    8-10 Large Prawns per person washed, shelled and de-veined
    Olive oil 2-3 tbs
    Juice 1 lemon
    Sea salt
    Freshly ground black pepper

    For the Gremolta2 cloves garlic crushed and finely chopped
    Zest of 1 lemon grated
    3 tbs parsley finely chopped

    Into a hot pan place 2-3 tbs olive oil, quickly sauté the prawns tossing frequently till pink and gorgeous, season with sea salt and freshly ground black pepper then squeeze juice of lemon let sit a couple of minutes to absorb seasoning.

    Meanwhile make Gremolta commonly used as a garnish for Osso Buccho. And sprinkle over the cooked prawns just before serving

    If you don’t want to bother with the risotto (but I highly recommend it) these prawns will still be delicious served with boiled jersey benne potatoes and a green salad with lemony dressing.

    Leftover risotto turns into a wonderful little cakes.
    Just mix in some extra grated parmesan cheese and form a flat cake
    Place into a hot pan with 1-2 tbs olive oil, to get it started, turn heat down and cook slowly over med heat until you have a golden crust, turn over and same on other side

    Delicious for lunch with a salad or brunch just like a hash brown.