Grilled Shrimp with Spinach & Risotto

Ingredients:

100 pcs. U/15 Gold Coast “Perfection” tail on shrimp

5 C Arborio rice

3.5 - 4 Qts. Haserot Chicken Broth

4 LB Butter

3 C San Marco fresh grated Parmesan

5 LB Fresh spinach, cleaned, clipped, blanched

5 C Roma tomatoes, diced

5 C White wine

2 C Onion, diced

2 C Parsley, chopped

¼ C Fresh basil, chopped

3 T Fresh garlic, chopped

2 Bay leaf

TT Salt and pepper

Directions:

Melt 1 pound of butter in heavy bottom sauce pan.

Sauté onions until translucent.

Add Arborio rice stirring to coat well with butter.

Add half of the chicken broth stir and cook for 5 minutes.

Add remaining broth, bay leaves, basil and season with white pepper.

Cook until liquid is almost completely reduced and rice is still just slightly soupy.

Stir in half of the Parmesan cheese - stir well - cool.

Butterfly the shrimp, dip in oil, season salt and pepper and grill to completion.

Sauté in oil ½ teaspoon of garlic and to it add 4 ounces of spinach; season.

Deglaze pan with 2 ounces of dry white wine, reduce by half.

Add chopped parsley and off heat add 2 ounces of butter.

Reheat risotto, adding butter and cheese to tighten slightly as needed.

Place risotto in center of service plate and alternately arrange the shrimp and spinach around the rice.

Garnish with the remaining chopped parsley and diced tomatoes.

YIELD: 20 portions