A flavorful and creamy risotto dish featuring blackened shrimp and scallops, complemented by a homemade shrimp stock.
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Peel, devein, and clean shrimp, saving heads and shells.
Sauté shrimp shells and heads until they turn bright reddish orange.
Add mirepoix (carrots, celery, onion) and aromatics. Sweat for about 3-5 minutes.
Add tomato paste and continue to sweat for another 3-5 minutes.
Add water and bring to a boil. Once boiling, reduce to a simmer and cook for 45 minutes.
Strain the stock and set aside.
Cook Arborio rice according to the risotto method.
Once halfway through, add peas if using.
Finish rice with salt to taste, Parmesan cheese, butter, and blackening spice.
Clean and completely dry shrimp and scallops.
Season with blackening spice and let rest for twenty minutes.
In a smoking hot pan, sear shrimp for 3 minutes on each side.
Sear scallops for five minutes on the presentation side, then flip and remove from heat.
Serve immediately.
Ensure shrimp and scallops are completely dry before seasoning to achieve a good sear.
Use a high-quality Parmesan cheese for the best flavor in the risotto.
Adjust the amount of blackening spice to your taste preference.
Can I use store-bought shrimp stock?
Yes, you can use store-bought shrimp stock if you are short on time.
What is blackening spice?
Blackening spice is a blend of spices typically used to season seafood, giving it a bold and spicy flavor.
Can I substitute the Sherry wine?
Yes, you can substitute Sherry wine with white wine or chicken broth.
Is it necessary to use peas in the risotto?
No, peas are optional and can be omitted if preferred.
How do I know when the scallops are done?
Scallops are done when they are opaque and firm to the touch.
