Tuesday, March 5, 2013

Shrimp and Yellow Cherry Tomatoes over Barley Risotto

Tonight's Tuesday night's dinner can easily be a Saturday night dinner party dinner. It came together so easy and tastes like a fancy night out. 
For the shrimp:
1 lb of shrimp
equal amount per count of shrimp of yellow (or red) cherry tomatoes
2 cloves of garlic sliced
1 tablespoon of chopped parsley 
1/4 cup white wine
juice of 1/2 lemon
2 tablespoon butter diced
salt and pepper to taste
olive oil
Place shrimp in a baking dish add tomatoes and layer the rest of the ingredients.
For the topping:
1/2 cup panko bread crumbs mixed with
1 tsp lemon zest 
1 tablespoon olive oil
salt and pepper
bake shrimp mixture about 20 min, top with panko bake another 10 min or until hot and bubbly.
For barley risotto:
1/2 cup barley
1 shallot diced
1/4 cup white wine
2 14 oz cans of chicken stock
2 tablespoons butter
2 tablespoons parmesan 
salt and pepper to taste
follow basic risotto recipe.
* add saffron to risotto to make it extra special

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