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The Advocate→ Sweet and Smoky Glazed Shrimp with Creamy Risotto

Sweet and Smoky Glazed Shrimp with Creamy Risotto

Advocate-Tested Recipe by Teresa B. Day

Sweet and Smoky Glazed Shrimp

Serves 8 to 10. Recipe is by Teresa B. Day. You can find Delightful Palate dressings at Main Street Market, Red Stick Spice Company and elsewhere; or you can substitute your favorite sweet-based dressing or barbeque sauce. The vinegar in any of these options helps meld the sweet and smoky flavors and diffuse the heat of the chipotle.

3 to 4 pounds large Gulf shrimp

1/2 stick butter

1 canned chipotle pepper, diced

1 teaspoon adobo (from the chipotle)

1 tablespoon sweet smoked paprika

1 teaspoon black pepper

1 teaspoon sea salt

1/2 cup Delightful Palate’s Wild Mayhaw Berry Vinaigrette

2 tablespoons honey

 

Preheat your oven to 375 F. Peel the shrimp, remove or leave the tails as desired, pat dry. Melt the butter in a small sauce pan. Whisk in the chipotle, adobo, seasonings, vinaigrette and honey until fully incorporated. Arrange the shrimp in one layer on a rimmed baking pan. Pour the glaze over the shrimp and turn to coat. Bake shrimp for 10 minutes or until plump. Serve over cream risotto, rice or pasta.

Creamy Risotto

Serves 8 to 10. Recipe is by Teresa B. Day

1 stick butter

2 cups uncooked risotto or arborio rice

5 cups broth (chicken broth)

1 cup heavy cream

4 ounces honey chevre (goat cheese)

 Melt butter in stockpot, stir in rice to coat, about 2 minutes. Stir in broth, one cup at a time, allowing rice to absorb the liquid between each addition. Stir constantly throughout the cooking process. Stir in cream and cheese until melted. Serve immediately.