Cook the Book: Gazpacho Risotto with Garlic Shrimp

Name: Cook the Book: Gazpacho Risotto with Garlic Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 414 milliliters Arborio rice; 0 teaspoons freshly ground black pepper; 8 larges cucumbers, peeled and cut into 2-inch chunks; 118 milliliters dry sherry; 2 garlic cloves, minced; 6 jalapeño peppers, seeded and finely chopped; 4 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 59 milliliters chopped parsley; 12 plum tomatoes, halved; 3 Tbsps minced shallots (or 1/2 red onion finely chopped); 1 Tbsp sherry wine vinegar; 454 grams shrimp, shelled and deveined; 355 milliliters tomato juice; 2 Tbsps unsalted butter; 3 yellow bell peppers

You can never have too many main course recipes, so give Cook the Book: Gazpacho Risotto with Garlic Shrimp a try. This recipe serves 4. One portion of this dish contains around 36g of protein, 16g of fat, and a total of 724 calories. This recipe covers 50% of your daily requirements of vitamins and minerals. Summer will be even more special with this recipe. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up arborio rice, olive oil, plum tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

The night or morning before serving this risotto, preheat the oven to 200F.

Equipment you will use

Oven

Place the halved tomatoes, seed-pockets up, on a baking sheet.

Ingredients you will need

Tomato

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Baking Sheet

Drizzle the tomatoes with olive oil and sprinkle with salt. Roast in the oven for 8 hours, until the tomatoes are concentrated and meaty but not dry. If not using right away, place in a sealed plastic container and refrigerate until needed.

Ingredients you will need

Olive Oil

Tomato

Salt

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Oven

An hour before serving, toss the shrimp, garlic, a light sprinkling of salt, and a drizzle of olive oil in a medium bowl. Cover and refrigerate.

Ingredients you will need

Olive Oil

Garlic

Shrimp

Salt

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Bowl

Place the yellow peppers directly on a burner and char over a gas flame, turning as necessary to blacken evenly on all sides. Alternatively, place the peppers on a baking sheet and broil, turning as necessary, until the skins blacken on all sides.

Ingredients you will need

Yellow Pepper

Peppers

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Baking Sheet

Place the peppers in a bowl and cover with a towel to allow them to steam for at least 15 minutes. Using your fingers or a paring knife, peel and seed the peppers, cut into 1/4-inch dice, and reserve.

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Peppers

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Knife

Bowl

Chop each roasted tomato half into 6 pieces.

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Tomato

Combine them with the yellow peppers in a medium bowl and toss with the sherry wine vinegar.

Ingredients you will need

Sherry Vinegar

Yellow Pepper

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Bowl

Heat 1 tablespoon of the extra virgin olive oil in a small skillet over medium-high heat. When the pan is quite hot but not smoking, sauté the jalapeños, stirring constantly, until softened, about 3 minutes. In a 3-quart saucepan over medium-high heat, heat the remaining tablespoon of olive oil.

Ingredients you will need

Olive Oil

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Sauce Pan

Frying Pan

Add the shallots, 1 teaspoon salt, and the black pepper and sauté 2 minutes, until the shallots are soft.

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Black Pepper

Shallot

Salt

Add the rice and stir about 2 minutes, until all the kernels are coated with oil.

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Rice

Cooking Oil

Lower the heat to medium and add the sherry. Stir until the sherry is absorbed. Begin adding the cucumber-tomato juice, 1/2 cup at a time, stirring constantly. Allow each addition of juice to be absorbed before adding more. Continue until the risotto is creamy and the rice grains are al dente, 25 to 30 minutes.

Ingredients you will need

Tomato Juice

Cucumber

Grains

Sherry

Juice

Rice

Stir in the jalapeño, tomato-yellow pepper mixture, butter, and half of the parsley. Season to taste with salt and black pepper and cover the saucepan.

Ingredients you will need

Salt And Pepper

Yellow Pepper

Parsley

Butter

Tomato

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Sauce Pan

Heat a medium skillet over medium-high heat. When very hot but not smoking, add the shrimp and saute, stirring, just until pink and cooked through, about 3 minutes.

Ingredients you will need

Shrimp

Equipment you will use

Frying Pan

Serve the risotto in warm shallow bowls, topped with equal portions of the seared shrimp and the remaining parsley.

Ingredients you will need

Parsley

Shrimp

Equipment you will use

Bowl