Pomegranate & Pear Salad and Sauteed Shrimp with Lemon Risotto
Prep Time15minutes
Cook Time40minutes
Total Time55minutes
Servings2
AuthorDressing from McCormick ][ Risotto from Epicurious ][ Shrimp from Tyler Florence
Ingredients
Salad:
Seeds of 1 pomegranate
1pearcored and thinly sliced
Field Greens
Crumbled Feta cheese
2teaspoonshoney
Salt
Pepper
Pomegranate Vinaigrette
1/3cupolive oil
1/3cuppomegranate juice
1tablespoonsugar
1teaspoonground cinnamon
1teaspoonground ginger
1/8teaspoonsea salt
Lemon Risotto:
3cupscanned chicken broth
2tablespoonsbutter
2 1/4teaspoonsolive oil
1large shallotminced
1cupArborio rice {yesit HAS to be Arborio rice}
1/8cupdry white wine
1/2cupfreshly grated Parmesan cheese
1tablespoonchopped fresh parsley
1tablespoonfresh lemon juice1 lemon
2tablespoonsgrated lemon zest2 lemons
Sauteed Shrimp:
1/2poundjumbo shrimppeeled and cleaned
1/4cupall-purpose flour
1tablespoonunsalted butter
1tablespoonolive oil
1garlic clovefinely chopped
1shallotfinely chopped
Juice of half a lemon
1/4cupchicken broth
Salt and pepper
Chopped flat leaf parsleyfor garnish
Instructions
Salad:
Whisk together vinaigrette ingredients in and small bowl until well combined. Or you could put everything into a bottle/jar and shake vinaigrette ingredients to combine.
To plate: place field greens on your plate. Top with cheese, pears and pomegranate seeds. Sprinkle with salt and pepper to taste. Top with vinaigrette and then drizzle with honey.
Risotto:
Bring broth to a simmer in a large sauce pan over medium heat. Reduce heat to low; cover and keep warm.
Melt 1 tablespoon butter with oil in a heavy large saucepan over medium heat. Add shallots and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds.
Add 3/4 cup warm broth; simmer until absorbed, stirring frequently. Add remaining broth 1/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
Stir in cheese and remaining tablespoon butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Plate and serve warm.
Shrimp:
Pour the flour on a plate and season with a healty amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the season flour to coat all sides. Shake excess flour off shrimp.
Heat the butter and oil in a skillet over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss. Saute for 5 minutes, turning once, until the shrimp is firm and there is a crispy coating on the outside. Remove shrimp to a side plate and cover to keep warm.
Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Pout the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.
To Plate:
Put a few spoonfuls of risotto on the plate, allowing it to spread a little. Top risotto with shrimp. Garnish with some chopped parsley and half a lemon.