20large frozen peeleddeveined shrimp, thawed (I prefer to remove the tails but you can leave them on if you prefer)
1tablespoonchopped fresh basil
1 1/2teaspoonsolive oil
1/2teaspoonlemon zest
1/4teaspoonkosher salt
1/4teaspoonred pepper flakes
4ounces10 slices very thin prosciutto
cooking spray
wooden skewers soaked in water for 20 minutes
Risotto
1small onion(preferably sweet)
1teaspoonminced garlic
1tablespoonbutter
1tablespoonextra virgin olive oil
2teaspoonschopped fresh thyme
1cupArborio rice
1/4cupwhite wine
1teaspoonsoy sauce
4-5cupschicken stock
1/4cupcream
1/3cupgrated or shredded Parmesan
kosher salt & pepper to taste
Roasted Tomatoes
1pintred cherry or small on-the-vine tomatoes
1pintyellow cherry tomatoes
extra virgin olive oil
1tablespoonchopped basil
kosher salt & pepper to taste
Roasted Rosemary Vegetables
2poundsnet weight combination of peeled, chopped, squash, parsnips, beets, carrots (or other root vegetables) cut into 1 inch chunks
1small red or sweet onioncoarsely chopped
extra virgin olive oil
1tablespoonchopped fresh rosemary
kosher salt & pepper to taste
Instructions
Prosciutto Wrapped Shrimp
Preheat broiler
In a small bowl combine olive oil, lemon zest, basil, salt, red pepper flakes and black pepper. Put shrimp in a medium bowl, drizzle with olive oil mixture and toss well to coat. Set aside.
Lay the prosciutto slices on a large work surface and cut each in half lengthwise so you have 20 pieces. Wrap the prosciutto around each shrimp (leave tail shell unwrapped if you've left them on.) Thread shrimp onto wooden skewers (don't overcrowd so they are able to cook properly.) You should have approximately 4-6 skewers, depending on the size of your shrimp.
Place skewers on a broiling pan or baking sheet coated with cooking spray spray. Broil 2-3 minutes per side or until shrimp is done and prosciutto just starts to crisp slightly. Serve hot.
Risotto
Saute onions, garlic, thyme and risotto in hot pan with butter and olive oil until rice just begins to brown. Deglaze pan with white wine and soy sauce. Continue to cook rice, stirring almost constantly, while ladling in approximately 1/2 - 3/4 cup of chicken both at a time. Cook until almost all of the broth is absorbed before adding the next batch of broth. This process takes approximately 30-45 minutes. Start tasting the rice at 30 minutes to see if it is tender. Rice will be ready when it has just reached the tender stage and is quite thick from the release of the starch. Add the cream and the Parmesan and stir to combine. Let rest for 5 minutes. Adjust seasonings if required (salt, pepper or a little extra fresh chopped thyme.) Serve with roasted tomatoes, if preferred.
Roasted Tomatoes
Preheat oven to 400 degrees. Toss the halved tomatoes lightly with olive oil in a baking dish or a baking pan with olive oil. Spread to a single layer and sprinkle with kosher salt and pepper. Roast for 15-20 minutes or until tomatoes are soft and just starting to collapse.
Transfer tomatoes to a serving dish and toss with basil and additional salt and pepper, if desired. Serve hot or at room temperature.
Roasted Rosemary Vegetables
To make peeling the butternut squash MUCH easier, I recommend the following. Cut off both ends of the squash (about 1/4 - 1/2".) Poke squash all over with fork and microwave for 3 1/2 - 4 minutes. Let squash cool until you are able to handle it and then use vegetable peeler to peel of skin. Halve squash, scoop out seeds and cut into approximately a 1 inch dice.
Use vegetable peeler to peel the beet and chop into 1 inch pieces
Use can peel or just scrub the parsnips and carrots and cut into 1 inch pieces
Chop onions into a large dice
Combine vegetables in large bowl, drizzle with olive oil and toss with rosemary salt & pepper. Spread on baking sheet and roast for 40 - 45 minutes until just tender and browned. Before serving, you can toss with a little extra olive oil and/or butter, additional rosemary, salt & pepper, if you'd like to boost the flavor.