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Chef Don's
Favorite Cape Cod Seafood Recipes
Shrimp and Asparagus Risotto
Serves 4
16 large Shrimp, peeled and deveined
1 lb. Asparagus, trimmed and cut into thirds
2 cups Arborio Rice
2 cups Shrimp Stock
4 cups Chicken Stock
4 oz. White Wine
1/2 cup Onion, fine dice
1/4 cup Celery, fine dice
1 Tbsp. Garlic
8 Sun Dried Tomatoes, julienne
1 Tbsp. Basil, chiffanade
2 Tbsp. Parsley, chopped
1/4 cup Parmesan Cheese, grated
2 Tbsp. Butter
Salt and Pepper to taste
Olive Oil as needed
Combine the stocks and heat to a simmer. In a separate, fairly large
pot add some oil and heat. Add the shrimp and cook until 3/4 done and
remove. In the same pan add the asparagus and cook until very al dente
and remove. Add more oil to the pan if necessary and add the onion and
celery. Sautee for 3-5 minutes or until the vegetables have softened.
Add the garlic and sauté for 1 more minute. Add the rice to the
pan and stir constantly for 1-2 minutes. Add the wine and stir until it
has absorbed into the rice. Now turn down the heat to medium and add
your first ladle of stock. Adjust your heat as necessary so that the
risotto cooks at a quick simmer. Continue adding stock and stirring
until the rice is soft but still has a slight bite to it. Once the rice
is cooked remove from the heat and stir in the parmesan, basil,
tomatoes and butter. Add the shrimp and asparagus and allow to sit for
3-4 minutes. Stir in the parsley, adjust seasonings and serve.
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Shrimp Stock
Yield: 2 Cups
2 lb. Shrimp Shells
3 cups Water
1 oz. Onion
1 oz. Celery
1 oz. Carrot
1 tsp. Tomato Paste
1 tsp. White Wine
Oil as Needed
Heat the oil in a medium sized pot. Sauté the vegetables until the
onion is opaque. Add the shrimp shells and cook until they turn red.
Add the rest of the ingredients and simmer for 15 minutes. Strain and
cool. |
Chicken Stock
Yield: 1 Gallon
8 lbs. Chicken Bones
6 Qt. Cold Water
1 lb. Mirepoix
1 Sachet d'Épieces
Salt to taste
Rinse the bones and place them into a stock pot with the water and salt
and bring them to a simmer slowly. Skim the surface as necessary.
Simmer for 5 hours. Add the Mirepoix and the sachet and simmer for 1-2
more hours. Strain and cool. Save the bones and vegetables for a
remouillage. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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