Mediterranean Roasted Shrimp with Crispy Risotto Cakes

Name: Mediterranean Roasted Shrimp with Crispy Risotto Cakes
Yield: makes 12 servings
Ingredients: 3 cups Vegetable Stock (p. 204) or Chicken Stock (p. 206) or a combination of the two; 2 teaspoons plus 2 tablespoons olive oil; 1/3 cup each finely diced onion, celery, and fennel bulb; 1 cup arborio rice; 1/3 cup sherry or white wine; Salt and pepper; 1/3 cup grated Parmesan or Grana Padano cheese; 2 tablespoons each chopped fresh basil and snipped chives; 1/4 cup diced fontina or mozzarella cheese; Roasted Shrimp; 1/2 cup extra-virgin olive oil; 1/4 cup butter, melted; 1 teaspoon each toasted and crushed fennel seeds and coriander seeds; 1/2 teaspoon each crushed black pepper and red pepper flakes; 2 garlic cloves, minced; 2 teaspoons chopped fresh thyme; 1 teaspoon each grated lemon zest and orange zest; 1 bay leaf, preferably fresh; 1 teaspoon salt; 3 dozen shrimp (16-20 count, about 2 1/4 pounds total), peeled and deveined

December 14, 2011

It’s not hard to imagine eating this dish at a table on the coast in Portofino, Italy. Warm spices, garlic, fresh thyme, and sunny citrus flavors create an irresistible marinade for sweet shrimp. I prefer to pour the marinated crustaceans right onto a baking sheet and roast them (a great no-fuss technique for dinner parties) until they’re just cooked. However, you could certainly sear the shrimp in a hot skillet as well. Crispy Risotto Cakes are the perfect starch to serve alongside the shrimp. Drag a forkful of the flavorful rice through the marinade and you’ll understand why this dish has been one of my entertaining staples for years. For an extra swath of color (and flavor), serve this dish with Butternut Squash Puree (p. 189).

Cooks' Note

If you run your hands under cold water before forming the Risotto Cakes, the rice mixture will be less likely to stick to them.
The Risotto Cakes can be sautéed in advance and held in a low oven. To give this dish a bit more color (and a nice touch of acidity), garnish with a fine dice of tomatoes dressed with a little vinegar and olive oil. Micro greens or celery leaves would also make a nice crown for the crispy cakes.

Recipe notes