My dad requested for a shrimp risotto for our Father’s Day family lunch. I was more than willing to oblige since this is something that I have done previously and I already have a pretty good idea of how my dad wants his risottos. This time around, I wanted to let the photos do more of the talking for me. I think this is especially useful for risottos and pasta since colour really plays a huge part in the dish and most of the time, I find myself making on the spot adjustments based on how the dish is looking.
(Also, do scroll down to the very bottom for the recipe for the version 3.0 of the Weak Ender.)
For the shrimp stock, I fried the shells quickly to cook all the insides of the heads and to get more flavour from them. The cooked shells and heads then went to the blender and was pulsed into a paste then worked through a wire mesh. Add whatever you get from squeezing the cooked shell and head paste through the mesh to some vegetable stock and you’re good to go!
I also started the pan off by cooking the shrimp pieces first to get the oil started with a nice and bright orange colour. The shrimps were just taken out and the same pan and oil was used to start cooking the risotto!
Step 1: The Onions
Step 2: Toasting the Rice
Step 3: Slow and Steady Wins the Taste (Okay, this was a bit forced)
Step 4: FINISH IT! (In that Mortal Kombat voice)
Step 5: Plate and Feast
BONUS FEATURE: The Weak Ender 3.0
So I did another take on the lemon cocktail that I’ve been making recently. Added a new twist to the cocktail by switching the spirits up. Here’s the new list of ingredients:
- Juice of half a lemon
- One and a half teaspoons of white sugar
- 40ml cold water
- 20ml london dry gin (Tanqueray)
- 20ml dark rum (8yo Bacardi)
- 20ml sweet vermouth (Martini Rosso)
Mix everything in a shaker to dissolve the sugar. Throw in some ice, give it a good shake, and pour it all in a glass.