This recipe was inspired by Massi of Massi’s Kitchen. Massi did a post on Risotto agli Scampi al profumo di Prosecco in December using Prosecco and shrimp in his risotto dish. I have never cooked using Prosecco so I thought it would be interesting to try. Not only was it delicious, it looked beautiful and elegant to serve to company. So if you haven’t gone over to Massi’s Kitchen, take a look at some of his divine recipes!
Yesterday was Kimi’s birthday so I thought this would be the perfect dish to serve as a main course. As the appetizer course, I served a Spicy Tuna Poke Crostini which I will post at another time. Everyone seemed to enjoy the food and went home with a happy belly. So if you are looking for a dish on those special occasions, this would be good one to make. Happy Birthday Kimi!
Before I wrap this up, I also wanted to mention that I’m submitting this recipe for the January Baking with Spirit challenge hosted by the lovely Janine at Cake of the Week. This month’s challenge is about baking or cooking with champagne. I think Prosecco met that criteria in this dish. So head over to Cake of the Week at the end of the month to see what other recipes are out there with champagne!
- 1 pound of large size raw shrimp, peeled and deveined
- 1/2 teaspoon of old bay seasoning
- salt and pepper to season
- olive oil for cooking
- 1 large leek, cut lengthwise and sliced
- 1 (32 ounce) can/box of chicken broth
- 2 tablespoons of unsalted butter
- 1 large shallot, chopped
- 1 1/2 cups of arborio rice
- 3/4 cup of prosecco
- fresh chives, finely chopped for garnish
- Parmigiano-Reggiano, shaved for garnish
Season shrimp with old bay seasoning, salt and pepper. Mix well and set aside.
In a medium sauté pan over medium high heat add olive oil and shrimp. Brown shrimp (cook until opaque but make sure it’s not fully cooked) and transfer to a bowl. Add more olive oil to the pan and add sliced leeks. Cook until leeks soften then transfer to the same bowl as the shrimp.
In a small sauce pan, add chicken broth and let it sit on low heat.
In the same sauté pan add more olive oil (just a touch) and butter. Wait until butter is melted then add in shallots. Cook shallots until they have softened then add in arborio rice. Cook until rice has a slightly brown nutty color. Pour in prosecco and stir to combine. Let it bubble and reduce, while stirring. Ladle in warm chicken broth one ladle at a time and stir until broth is absorbed into rice. You would continue to do this until rice is tender or until the broth runs out. If the rice still hasn’t softened and there’s no more broth left, use water instead. Turn the heat off and immediately stir in leeks and shrimp. Check for seasoning before serving. Garnish with chives and shaved Parmigiano-Reggiano.