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Category: Entrée

Title: Chardonnay Poached Shrimp and Citrus Risotto


Citrus Risotto Ingredients
3 c chicken stock
6 T olive oil
2 T orange zest
2½ T minced ginger
1½ c Arborio rice
2 c Chardonnay
¼ t saffron thread
2 T minced mint
2 T minced cilantro
2 T minced shallots
2 T butter
Salt and Pepper
Orange supremes for garnish

Cooking Shrimp Ingredients
24 shrimp peeled and deveined
1 c Chardonnay
Mint and cilantro stems
Juice of orange squeezed out of orange


Directions for Risotto
1. Remove zest from orange, peel and cut supremes, squeeze juice out of remainder and reserve.
2. Heat oil over medium heat and sauté ginger, shallots, and zest, about 2 minutes.
3. Add rice, stir for 2-3 minutes.
4. Add saffron, stir one more minute
5. Add wine and reduce by 1/2.
6. In 1/3’s add chicken stock.
7. Bring to a simmer; stir until all stock is incorporated. Fold in herbs and butter.

Directions for Shrimp
1. In stockpot bring to simmer Chardonnay, herbs stems and orange juice.
2. Add shrimp, cook until opaque.

Plating: Spoon Risotto onto plate. Arrange 4 shrimp per plate. Finish with orange supremes.

Serves: 6

Prepared for Domaine Serene, Dayton, Oregon by Chef David McGlade - email davidrmcglade(at)gmail.com





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