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Lemon-Grilled Tiger Shrimp on Risotto
This is a truly tasty treat from Down Under. The addition of chicken stock and vermouth infuses the risotto with a creamy richness that perfectly complements the tang of chives and lemon, and the richness of the shrimp.
- 4 cups (1 L) chicken stock
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) butter
- 1 shallot, finely chopped
- 1 cup (250 mL) risotto rice (vialone, arborio or carnaroli)
- ¼ cup (60 mL) vermouth OR dry white wine
- 12 large shrimp in the shell, split down the centre
- Salt and freshly ground pepper
- ⅓ cup (80 mL) shredded basil leaves
- 2 tbsp (30 mL) chopped chives
- Zest and juice of 1 lemon
- Pour the stock into a saucepan and place over medium heat. Bring to a boil, then reduce to a simmer.
- In another saucepan, heat half the oil and butter. Add the shallot and cook gently for 5 minutes, then add the rice and stir until well coated. Pour in the vermouth and stir until absorbed by the rice.
- Add a ladleful of hot stock. Keep stirring the simmering rice until the liquid is almost completely absorbed. Now add another ladleful of stock and continue cooking, adding more stock only when the previous liquid has been completely absorbed.
- After 15 to 20 minutes, the rice will be creamy and cooked but still slightly al dente.
- Preheat the broiler and place the shrimp on a baking sheet, shell side down. Season them with salt and pepper, then drizzle with the remaining olive oil. Broil the shrimp just until they turn opaque, 2 to 3 minutes.
- Stir the herbs, lemon zest and juice into the rice. Season with salt and pepper, then divide the risotto between 4 plates and top with the cooked shrimp.
Lemon Cake with Lemon Filling and Lemon Butter Frosting
This moist lemon cake makes a wonderfully delicious dessert for get-togethers or a special treat for Sunday dinner.
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- ½ c. butter
- 1¼ c. white sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1 c. milk
- 1 tbsp. grated lemon zest
- ½ c. fresh lemon juice
- 1 tbsp. cornstarch
- 6 tbsp. butter
- ¾ c. white sugar
- 4 egg yolks, beaten
- 4 c. confectioners' sugar
- ½ c. butter, softened
- 2 tbsp. fresh lemon juice
- 1 tsp. grated lemon zest
- 2 tbsp. milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix the flour, baking powder and salt together. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pans. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes, then invert onto wire racks to cool completely.
- To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, ½ cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and ¾ cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (do not boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
- To make frosting: In large bowl, beat confectioners' sugar, ½ cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
- To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with ½ cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Recipe Source: AllRecipes.com