Oct 17

Risotto with Shrimps and Juice of Lemon Lena

Risotto with Shrimps and Juice of Lemon Lena

Risotto with shrimp is a real gastronomic Mediterranean summer dish, rich in vitamins, diet and light food. Ingredients all in one, fantastic smell and irresistible taste and eye-catching. Also is prepared and is done quickly.
A phenomenal meal for all those who love seafood!

Ingredients: total time 45 min, very easy, 4 persons

Preparation:

To make this phenomenal risotto, you first need to start by cleaning the shrimp, remove the legs and head, the outer shells and the shells with a small knife, then wash thoroughly under running water.
Take one deep-frying pan and combine a little olive oil add cleaned clove of garlic in a sauce pan, fold it to fry until golden, then remove it from the pan.
In a same pan add the shrimps, sprinkle a little salt and pepper, fry them until they get brownish color. If you like, you can pour a little white wine.
Transfer them to a bowl with a hollow spoon.
In the same pan where the shrimp were fried, add the rice, fry it for up to 2 minutes on a slightly moderate heat.
Gradually pour the vegetable soup you have prepared into the rice with a ladle, let it cook until the rice is alla dente, it must not be too soft or too hard.
5 minutes before the end, when the rice is ready, add butter and stir well.
In a bowl, mix the shrimp with the lemon juice, just before the end (add 1 minute) to the rice, stir and turn off hob, sprinkle with fresh parsley leaves.
Serve hot meals.

Buon appetito!

NOTE:

You can add garlic to the risotto if you like.
You can pour a small amount of wine over the shrimps when you fry them.
Leave 4 fried shrimp( in shell) for decoration. The plate will be even better and decorative.
Keep the rest of the edge in the fridge until tomorrow.