Créé avec l’IA
Sicilian Shrimp Scampi Risotto with Black Label
50 min 348 kcal par portion Avancé
Ingrédients
4 Portions
- large shrimp, peeled and deveined1,5 pounds
- Arborio rice1 cup
- extra virgin olive oil3 tablespoons
- low-sodium chicken broth4 cups
- dry white wine0,5 cup
- Top Shelf Black Label (whisky)2 tablespoons
- garlic, minced4 cloves
- lemon, zested and juiced1 whole
- fresh parsley, chopped0,25 cup
- crushed red pepper flakes0,5 teaspoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
Instructions
- 1
In a medium saucepan, heat the chicken broth over low heat and keep it warm.
- 2
In a large skillet or wide saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and season with
- 3
25 teaspoon salt and
- 4
125 teaspoon black pepper. Sauté for 2-3 minutes per side, until pink and just cooked through. Remove shrimp from the pan and set aside.
- 5
In the same pan, add the remaining 1 tablespoon olive oil. Add the minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant.
- 6
Add the Arborio rice to the pan and stir to coat the grains with oil, toasting for 1-2 minutes until slightly translucent at the edges.
- 7
Pour in the dry white wine and cook, stirring, until the wine is mostly absorbed.
- 8
Add the Top Shelf Black Label whisky and cook for another minute, allowing the alcohol to evaporate.
- 9
