Coddled Shrimp with Corn and Asparagus Risotto
The recipe Coddled Shrimp with Corn and Asparagus Risotto is ready in roughly 45 minutes and is definitely It works well as a pretty expensive main course. A mixture of chives plus long chives, butter, chicken stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Melt 1 tablespoon of the butter in a small saucepan.
Add the corn, 3/4 cup of chicken stock, the rice and summer savory and season with salt and pepper. Cover and cook over moderate heat for 4 minutes.
Add the asparagus and cook until the rice is tender, about 8 minutes.
Add 2 tablespoons of heavy cream and cook over high heat until the mixture starts to hold together, about 1 minute. Mound the "risotto" in the center of plates or a platter and keep warm.
Meanwhile, in a medium saucepan, heat the remaining 1/4 cup of stock, 1/4 cup of heavy cream, 1 tablespoon of butter and the Old Bay spice over low heat for about 1 minute. Season with salt and pepper.
Add the shrimp, cover and cook for 3 minutes. Using a slotted spoon, transfer the shrimp to the plates with the risotto. Bring the liquid left in the pan to a boil and cook until slightly thickened, about 1 minute.
Remove the pan from the heat and add the minced chives.
Pour the reduced cooking liquid over the shrimp, garnish with the long chives and serve immediately.