Sautéed Garlic Royal Red Shrimp and Porcini Mushroom Risotto is a dish that epitomizes culinary elegance and depth of flavor. This exquisite creation is a symphony of rich, savory notes and delicate textures, presenting a dining experience that is both luxurious and comforting.
At its heart, this dish marries the robust, earthy tones of porcini mushrooms with the succulent sweetness of Royal Red Shrimp, each component bringing its unique qualities to the table. Porcini mushrooms, known for their intense umami flavor, form the backbone of the risotto. When rehydrated, these mushrooms release a deep, woodsy aroma and a complex flavor profile that infuses the risotto with a richness rarely achieved by other ingredients. Their texture, tender yet meaty, complements the creamy consistency of the risotto, making every bite a delightful exploration of tastes and textures.
The risotto itself, made with Arborio rice, is a testament to the art and passion of cooking. It’s a process that demands patience, as the rice is gradually cooked with a warm, flavorful stock. This technique allows the grains to absorb the liquid and release their natural starches, resulting in a dish that is wonderfully creamy yet still retains a slight al dente bite. It also means a lot of stirring! The addition of dry white wine to the risotto adds a bright acidity that balances the richness, while a generous helping of Parmesan cheese lends a salty, nutty depth.
Then there’s the Royal Red Shrimp, a jewel of the sea. Known for their striking red color and a flavor reminiscent of lobster, these shrimp are the star of the dish. Sautéed in garlic, their natural sweetness is elevated, creating a beautiful contrast against the savory backdrop of the risotto. The garlic not only infuses the shrimp with its pungent, aromatic flavor but also adds a layer of warmth to the dish, enhancing the overall complexity of the flavors.
The technique of sautéing is crucial here. It involves cooking the shrimp quickly over medium-high heat in olive oil, allowing them to develop a slightly crisp exterior while remaining tender and juicy inside. It ensures the wonderful aromatics of garlic infuse itself in the sautéing liquid, and thus, the royal red shrimp.
To serve, the risotto is plated with generosity, each bowl receiving a lavish portion of the creamy rice, studded with the rehydrated porcini pieces. The sautéed garlic royal red shrimp shrimp are then artfully arranged on top, their vibrant red hue providing a striking visual contrast to the earthy tones of the risotto. A garnish of fresh parsley adds a pop of color and a hint of freshness, while a squeeze of lemon juice brings a zesty brightness that cuts through the richness of the dish. A sprinkle of additional Parmesan cheese is also nice.
Sautéed Garlic Royal Red Shrimp and Porcini Mushroom Risotto is not just a meal; it’s a wonderful cooking experience. It’s a dish that demands to be savored, with each ingredient playing its part in creating a harmonious whole. The risotto, creamy and rich; the shrimp, sweet and succulent; the garlic, aromatic and bold – all come together to create a dish that is as pleasing to the palate as it is to the eye.
This dish is a celebration of flavors and textures, a culinary delight that is sure to impress. Whether enjoyed as a special weekend treat, a romantic dinner, or as part of a festive celebration, it promises a dining experience that is both memorable and deeply satisfying.
What are Royal Red Shrimp?
Royal Red Shrimp are a unique variety of shrimp known for their striking deep red color and exceptional taste. Sourced primarily from deep waters, these shrimp are considered a delicacy and are highly prized in culinary circles.
They are renowned for their sweet, tender, and slightly briny flavor, often compared to the taste of lobster or scallops. These shrimp have a softer, more delicate texture compared to other shrimp varieties.
Royal Red Shrimp are typically found in deep waters, often at depths ranging from 1,200 to half a mile deep. They are most commonly harvested in the Atlantic Ocean, particularly in areas off the coast of Florida and up to the Carolinas.
Due to their rich flavor, they are versatile in cooking and can be used in a variety of dishes, from simple sautéed preparations to more complex recipes. They can be cooked with or without their shells and are often served whole. Their heads, when left on, are known to add extra flavor to dishes.
Their culinary versatility and nutritional value make them a favorite among seafood lovers and chefs alike. Whether grilled, sautéed, or used in a sophisticated dish like risotto, Royal Red Shrimp provide a memorable and luxurious eating experience.
Beverage pairing suggestions:
- Chardonnay: A full-bodied Chardonnay, especially one that’s been oak-aged, can beautifully complement the richness of the risotto and the sweetness of the Royal Red Shrimp. The buttery notes and subtle oakiness of the wine will harmonize with the creamy texture of the risotto, while its crisp acidity will balance the overall richness of the dish.
- Prosecco: For those who prefer a sparkling option, Prosecco is a great choice. Its light, fruity character and effervescence will provide a refreshing contrast to the richness of the dish, cleansing the palate between bites.
- Pinot Noir: A light to medium-bodied Pinot Noir can be a delightful pairing with this dish. The subtle earthiness and red fruit notes of the wine will complement the porcini mushrooms, while its gentle tannins and bright acidity can cut through the richness of the risotto and enhance the delicate flavors of the Royal Red Shrimp.
Sautéed Garlic Royal Red Shrimp and Porcini Mushroom Risotto
4
servings30
minutes1
hour1
hour30
minutesSautéed Garlic Royal Red Shrimp and Porcini Mushroom Risotto is a luxurious and flavorful dish that combines succulent, garlic-infused shrimp with creamy, earthy risotto, creating an elegant symphony of rich and sophisticated tastes.
Ingredients
- For the Sautéed Garlic Royal Red Shrimp
2 pounds royal red shrimp, heads on, cleaned and deveined
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
6 cloves of garlic, minced
to taste, salt and ground black pepper
for garnish, lemon wedges
- For the Porcini Mushroom Risotto
1 cup Arborio rice
3/4 cup dried porcini mushrooms
4 cups vegetable broth
1/2 cup white wine
1 large onion, chopped
3 cloves of garlic, minced
1/2 cup Parmesan cheese, grated
1 tablespoon parsley, freshly chopped
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
Directions
- Prepare the Porcini Mushrooms:
Soak the dried porcini mushrooms in hot water for about 20 minutes. Drain, reserve the liquid, and chop the mushrooms. Strain the liquid and add it to your stock. - Cook the Risotto:
In a large pan, heat the extra virgin olive oil over medium heat. Add the onion and garlic, and saute for 1-2 minutes. Stir in the Arborio rice and cook for 2 minutes until it’s slightly toasted. Deglaze with the white wine, and stir until it’s absorbed. Mix in the porcini mushrooms.
Gradually add the stock, including the porcini liquid. Stir constantly until each addition of liquid is absorbed and the rice is creamy and al dente, about 30 minutes. Stir in the butter, Parmesan cheese, and chopped parsley. Season with salt and ground black pepper. Remove from heat. - Clean Royal Red Shrimp:
Begin by rinsing the shrimp under cold running water to remove any surface dirt or debris. Hold a shrimp firmly, and using a small, sharp knife, carefully make a shallow slit along the top of its back. You want to cut just deep enough to expose the vein without cutting too deeply into the flesh. Look for the dark vein that runs along the slit. Using the tip of your knife or a toothpick, gently lift and pull out the vein. After deveining, rinse the shrimp under cold water again to clean out any remaining vein or residue. - Sauté the Garlic Royal Red Shrimp:
In a skillet, heat the extra virgin olive oil over and butter over medium heat. Add the minced garlic and sauté until it’s fragrant but not browned. Be careful not to burn the garlic.
Season the shrimp with salt and ground black pepper, and then add them to the skillet. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. - Combine and Serve:
You can either mix some of the shrimp into the risotto and top with remaining shrimp, or you can serve them on top and keep the risotto shrimp free.
Garnish with lemon wedges, fresh parsley, and a sprinkle of Parmesan cheese.