![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/06\/SAUT\u00c3\u2030ED-SHRIMP-WITH-CR\u00c3\u02c6ME-FRA\u00c3\u017dCHE-AND-MEYER-LEMON-RISOTTO.jpg\")
<\/p>\nSaut\u00e9ed Shrimp with Cr\u00e8me Fra\u00eeche and Meyer Lemon Risotto<\/p>\n
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1 lb. large shrimp, peeled and deveined<\/p>\n
3 T. extra virgin olive oil<\/p>\n
kosher salt<\/p>\n
fresh ground black pepper<\/p>\n
41\/2 cups chicken stock (low-sodium)<\/p>\n
3 shallots, small diced<\/p>\n
1 clove\u00a0 garlic, minced<\/p>\n
1 cup carnaroli or arborio rice<\/p>\n
1\/2 cup Chardonnay<\/p>\n
3 T. Meyer lemon juice (regular lemons can be substituted)<\/p>\n
1 tsp lemon zest<\/p>\n
1\/8 cup Cr\u00e8me Fra\u00eeche<\/p>\n
1\/4 cup parmesan cheese, grated<\/p>\n
2 T. unsalted butter<\/p>\n
1 T. flat leaf parsley, chopped fine<\/p>\n
<\/p>\n
Heat 1 tablespoon of olive oil in large saut\u00e9 pan over high heat. Sprinkle shrimp with salt and pepper. Add to pan and saut\u00e9 until shrimp are opaque in center, about 3 minutes. Remove from pan; place on a platter, cover loosely, and set aside.\u00a0 Heat 2 tablespoons of olive oil in 4 quart saucepan over medium heat. Add the shallots, garlic and a pinch of salt and cook until tender but not browned. Add the rice and stir to coat the rice with the olive oil, about 2 minutes. Pour the chardonnay into the rice mixture, stirring constantly, until the liquid is evaporated, about 4 minutes. Add 1 ladleful of the chicken stock, stirring constantly. Once the stock has been absorbed by the rice, add another ladleful. Repeat the process with the remaining stock, about 20 minutes. Stir in shrimp, lemon juice, lemon zest, Cr\u00e8me Fra\u00eeche, parmesan and butter, reduce heat to low, and cook until warm, not more than 1 minute. Remove from heat. Stir in parsley. Season with kosher salt to taste. Divide among individual plates or bowls and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Saut\u00e9ed Shrimp with Cr\u00e8me Fra\u00eeche and Meyer Lemon Risotto 1 lb. large shrimp, peeled and deveined 3 T. extra virgin olive oil kosher salt fresh ground black pepper 41\/2 cups chicken stock (low-sodium) 3 shallots, small diced 1 clove\u00a0 garlic, minced 1 cup carnaroli or arborio rice 1\/2 cup Chardonnay 3 T. Meyer lemon juice (regular lemons can be substituted) 1 tsp lemon zest 1\/8 cup Cr\u00e8me Fra\u00eeche 1\/4 cup parmesan cheese, grated 2 T. unsalted butter 1 T. flat…<\/p>\n