Tuesday, January 24, 2017

Better Late than Never!

Sheesh, it's been a while since I've posted. Life's been busy, but in a good way. Accomplishing a lot at work, growing as an employee, developing new learning experiences for myself...can't really complain there. 

I was asked a few months back to do a short interview on my training as a Certified Chef and my current job role. It was a short blurb that was going to be posted on my division's news section of their webpage. Just the other day I got the final draft for it and it has finally been published! 
(Accessed here: It was a pretty cool opportunity and it was something I've never done before. 

The past year has been such a change for me and I accomplished so much. One of those accomplishments was getting another job title change/promotion. Another was celebrating mine and my Husband's first year of marriage. They say the first year is the toughest...yea, they didn't lie about that. But we've managed to tough it out and we can only grow from here. 

My recipe that I am sharing today is something that I made for my Husband for our "Early Thanksgiving Dinner" since he had to stay home to be on call for work. It was not anything connected to the traditional Thanksgiving meal but it was darn good, and looked pretty too! 

Oven Sauteed Shrimp with Parmesan Risotto and Lemon Pepper Asparagus 

Shrimp & Marinade:

1 lb. Large Shrimp, uncooked, peeled and deveined
3 tbls. Olive Oil
1 tbls. Italian Herb Flakes
1 tbls. Paprika
1 tbls. Turmeric 
Salt & Pepper

Coat the shrimp and let marinate for 30 minutes in the refrigerator.
Bake in the oven on a sheet tray on 350 degrees for 7-10 minutes or until the shrimp turn a pinkish color. 

Parmesan Risotto:

2 tbls. butter
Photo by: Stacy Sarabia
3 tbls. minced shallots
2 tbls. minced garlic
2 cups Arborio Rice
4-5 cups chicken stock or broth
1/2 cup white cooking wine
1/2 cup shredded Parmesan cheese
3 tbls. Fresh chopped parsley

Melt the butter in a wide pan on medium heat, add the shallot and garlic and cook for two minutes. Add the Arborio rice and toast for two minutes then pour in the wine. Cook for 5 minutes or until the wine is absorbed by the rice. Begin incrementally adding the stock/broth one ladle at a time on medium/low heat. Wait to add another ladle until the liquid has almost completely absorbed into the rice. This step is important for getting the rice to release its starch and create its own delicious sauce, so don't rush this step. Ideally, you want to use just enough broth to cook the rice and no more.

Begin tasting the rice after about 12 minutes to gauge how far it has cooked. Add salt and pepper as needed. The risotto is ready when the rice is al dente (when it still has a bit of chew) and the dish has the consistency of thick porridge. If you run your spatula through the risotto, the risotto should flow slowly to fill in the space. 
When the risotto is cooked, fold in your Parmesan cheese to let it melt and top with fresh chopped parsley.

Lemon Pepper Asparagus:

1 bundle of asparagus stalks
3 tbls. olive oil
3 tbls.  fresh lemon juice 
1 tbls. black pepper
1 tbls. salt

Chop the ends of the asparagus stalks and spread out on a sheet tray. Coat the asparagus with the olive oil then pour the lemon juice over top. Add the salt and pepper. Bake for 7-10 minutes on 350 degrees.


Presentation is key! Place risotto on a plate or pasta bowl, add 4-5 shrimp on top of risotto then lay asparagus stalks at an angle and ENJOY!