Grilled Shrimp
1 lb. Shrimp, peeled & deveined
Basil infused Olive Oil (or regular EVOO)
Lemon infused White Balsamic vinegar (or any vinegar you like)
garlic, minced
parsley, chopped
dried onion
Habanero, minced
S & P
Marinate for an hour, or up to 4.
Skewer the shrimp to aid in flipping them
Grill 2-3 mins. each side
Saffron Risotto
I found this rice mix in a local gourmet shop. Product of Italy. Only thing in it was the rice, dried carrot, onion, garlic, and saffron.
Started it by heating some olive oil and adding the rice mix, getting it good and hot, but not quite toasted.
I added a bit of white wine and let it simmer out. Then cooked it the traditional way, adding chicken broth in scant amounts until absorbed. Repeating, until the rice is just done. I stirred in a cup of thawed frozen peas just towards the end. Right before serving I stirred in a bit of butter.
Plated with the shrimp and fresh parsley.
Mmmm! The grilled shrimp was a sort of farewell to summer grilling, while the risotto was a welcoming of the coming months of warming comfort foods like soups and oven casseroles :)
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