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| Sea Scallops and Coconut Risotto topped with Basil Ice Cream @ Maple Ave Restaurant |
I decided the first post back should be a recipe that Maple
Ave Restaurant inspired. I went to brunch with a few friends. I ordered the Sea scallop with coconut risotto and basil ice cream. Yes, it does sound crazy but
crazy good that is. The chef used a very common combination from Cambodian
cooking / Southeast Asia. The person added coconut milk and green onions to the risotto. I had
to make something similar at home to share with love ones.
Will Colbert and I have been plotting a cook off /game night
for a long time. In honor of his birthday celebrations, we decided to have a
mini cook off. This was the perfect time
for me to try this dish with a few modifications.
I decided to do a curry shrimp dish with coconut risotto
without the basil ice cream. It was too fancy for the limited time and limited
resources.
I grabbed a box of risotto from Trader Joe and a bag of
frozen shrimp. In a rush I made the mistake of picking up a bag of “cooked"
shrimp. This is why you don't go shopping when you're in a rush.
Curry Shrimp with Coconut Risotto
The Ingredients List:
1 ½ cup of Risotto/Arborio Rice
1 box or 32 fl oz. chicken stock
2 tablespoon olive oil
1/2 cup of White wine (optional)
2 tablespoon Butter
3 cloves garlic minced
2 tablespoon curry powder
2 tablespoon cumin powder
1 - 13.5 fl oz. can of coconut milk
4 stalks – Diced green onions (save a little bit for
decorating the plate)
1 lb. - uncooked shrimp peel and devein
Prep:
Peel and devein shrimp
Wash and dice up the green onion
Mince garlic
Let’s get this party
started:
In a separate bowl mix the curry and cumin powder, pinch of
salt, black pepper, olive oil and shrimp. Mix the seasoning and shrimp. If you have time and prepared this in advance,
cover and put the shrimp in the fridge for at least 30 mins. If not it'll be ok
and tasty.
In a pot on medium heat add olive oil, garlic and risotto.
Sauté ingredients in the pot for a 2 mins add 1/2 cup of white wine (optional),
1/2 of the chicken stock and coconut milk. Stir often then 10 mins later add
the rest of the chicken stock. Cook for another 10-15 mins and keep stirring
often to prevent it from sticking to the bottom of the pan. After a total of 20 mins of cooking the
risotto, taste and make sure it's cooked. If it's too dry add 1/2 cup of water. If it's still under cooked just continue to cook for an additional 5 mins. When the risotto is done add the
diced green onion and mix into the risotto.
In a sauté pan on medium to high heat throw in the butter,
extra virgin olive oil, garlic and the shrimp.
Cook until they turn pink that should be about 5 mins.
Plate your dishes - place risotto and then put shrimp and
place some diced/shredded green onions for decoration.
Bon Appetit!!
