Cilantro-Pesto Jumbo Shrimp, Ginger-Chili Risotto, Sake Shitakes, and Sesame Asparagus with a Coconut-Lemongrass Sauce
Cilantro-Pesto Shrimp
- 30 jumbo shrimp
- 1 lg bunch cilantro (~ 2 C.)
- 1 C. olive oil
- 3 cloves garlic
- Juice of 2 limes
- 1 TBSP chili paste
- 5 C. vegetable stock
- 1 C. white wine
- 2 TBSP fish sauce
- 2 TBSP butter
- 2 TBSP olive oil
- 1 large onion, small dice
- 2 shallots, small dice
- 1 TBSP crushed red chile
- 2 C. arborio rice
- 2 thumb-sized pieces ginger, grated
- 4 cloves roasted garlic, minced/mashed
- 1/2 C. diced green chiles
- Salt & Pepper to taste
- 1 TBSP olive oil
- 3 C. shitake mushrooms, sliced
- 1 clove garlic, minced
- 3/4 C. sake
- Salt & Pepper to taste
- 30 stalks of young, tender asparagus, each trimmed to 4-5 inches in length
- 1 TBSP olive oil
- 2 TSP. sesame oil
- 2 cans coconut milk
- 1/4 C. water
- 2 stalks lemongrass, rough chop (or 1/2 C. dried)
- salt to taste
Admittedly this dish takes a good deal of coordination and choreography, but it all pays off in the end. I've tried to list out the steps in a logical order, but I recommend you read through all the steps first and assess it for yourself before beginning.
(1) Make the Pesto & Marinate Shrimp
Combine cilantro, olive oil, garlic, and lime juice in a food processor or blender and puree until smooth. Pour over shrimp, toss well to coat all shrimp, and set aside.
(2) Make the Sauce
Combine coconut milk, water, and lemongrass in a small saucepan. Place over a low flame until ready to plate.
(3) Make the Risotto
Heat the stock, wine, and fish sauce in a stock pot until just under a simmer. In a separate large saute pan or dutch oven, add butter and olive oil over med-high heat. When the butter has melted, add onion, shallot, and crushed red chile, and saute until the onion begins to turn translucent...about 3-4 minutes. Add the rice, stir well, and continue to saute another five minutes. Add the roasted garlic, ginger, and green chiles and saute another minute. Next, add the hot stock one ladle (~1/2 C.) at a time, allowing the rice to absorb all the liquid before adding the next ladle. Continue until all the stock has been used, or until the risotto is at a desired consistency. Season with salt and pepper to taste. Cover and set aside.
(the next two steps can be done simultaneously, if you've got the room...)
(4) Make the Sake Shitakes
Heat olive oil in a saute pan, add garlic and saute one minute. Add shitakes and saute about 5 minutes. Add sake and continue to cook until liquid has evaporated. Season to taste with salt and pepper.
(5) Make the Sesame Asparagus
Heat olive oil in a saute pan and add asparagus, tossing to coat. Cook until just tender, about four minutes. Add sesame oil to coat and remove from heat.
(6) Cook up the Shrimp
Lastly, and the shrimp to a large saute pan and cook until done, about 4-5 minutes.
To Plate:
* Fill an oiled 6 oz. ramekin (or other nicely shaped bowl/container) with the risotto, packing it down with the back of a wooden spoon. Unmold the ramekin in the center of the serving plate.
* Strain the lemongrass from the coconut milk and season with salt to taste. Ladle about 1/3 C. on the plate all the way around the risotto, and then "tilt & swirl" the plate in a circular motion to distribute the sauce evenly around the plate.
* Take about 1/4 - 1/3 C. of the shitakes and gently place them on top of the risotto.
* Take five shrimp and place them symmetrically around the risotto, on top of the sauce.
* Take five asparagus spears and place one between each of the shrimp, with the base touching the risotto and tip pointing towards the edge of the plate.
*Garnish with chopped cilantro or parsely, just for looks. Enjoy.