Large pot
Medium pot with lid
- 4 tablespoons butter
- ¾ pound Yukon gold potatoes peeled and small-diced
- 2–3 Thai chili peppers trimmed and minced
- 1 tablespoon brinjal caponata or 2 teaspoons hot Madras curry powder
- 3 teaspoons Aleppo pepper flakes divided
- 1 cup Baldo rice or use arborio rice or carnaroli rice
- 5–6 cups chicken stock or water
- 2 pounds jumbo shrimp peeled, 12 left whole and the rest peeled and chopped
- 1 lemon halved
- 2 tablespoons butter
- 1 tablespoon fresh parsley minced
- Microgreens optional, for serving
- Salt and pepper to taste
Cook the potatoes:
Melt the butter into a large pot. Add the small-diced potatoes and cook, often stirring, until they just begin to brown—season with salt and pepper.
Add the Thai chili peppers, brinjal caponata or curry powder and 1 teaspoon Aleppo pepper flakes and cook for 1 minute until fragrant.
Cook the rice:
Add the rice and toss to coat for 1–2 minutes until it just begins to toast.
Begin whisking in the water or stock in ladleful increments. Stir after each addition and cook for a few minutes until absorbed by the rice. Continue for 30–40 minutes or until all the liquid is absorbed, the risotto is creamy, and the rice is almost completely tender. Add more liquid as needed—season with salt and pepper.
Prepare the poached shrimp:
Bring a medium pot of water to a boil. Once boiling, juice the lemon into the pot and add the halves to the pot. Turn off the heat and add the 12 whole, peeled shrimp. Cover and let stand for 5 minutes until cooked through.
Meanwhile, melt the 2 tablespoons butter into a bowl and add the remaining 2 teaspoons Aleppo pepper flakes and the minced parsley. Season with salt and stir to combine.
Using a slotted spoon, transfer the poached shrimp from the pot to the melted butter. Toss to coat with the butter.
Calories: 408kcal | Carbohydrates: 58g | Protein: 6g | Fat: 18g | Sodium: 143mg | Fiber: 5g | Sugar: 1g | Vitamin C: 33mg