TOMATO-ORANGE RISOTTO WITH JUMBO SHRIMP
Serves 6 as Main Course
Serves 12 as Appetizer
 
Ingredients:

10 oz. Arborio (Italian Rice)
4 Tbsp. Butter, soft
4 Scallions, sliced on a bias (reserve some greens for garnish)
3 Cups shrimp or fish stock, hot (stock recipe included)
1 1/2 Cups orange juice, hot
1 Cup Heavy cream, hot
2 Cups Tomato, finely diced
24 Jumbo Shrimp, peeled & deveined
2 Oranges, peeled & sectioned
Zest from 2 oranges
2 Bay leaves
1/8 tsp. Turmeric
1 Dash cayenne pepper
1 Dash white pepper
Salt, to taste
White Pepper, to taste
 
Preparation:
Over medium heat, melt 2 Tbsp. of the butter in a 4 Qt. pan. Add the  
shrimp and season with salt and white pepper. Cook the shrimp until  
just done. Remove the shrimp and keep warm. Add the sliced scallion  
and “sweat” them for about 3-4 minutes, not allowing them to brown.  
Stir in the Arborio and cook a few minutes, so all of the grains are  
coated with scallion butter mixture. Add enough shrimp (fish) stock  
to cover the contents of the pan, and slowly stir everything  
together. Add the Turmeric, Bay Leaves, Cayenne and White Pepper. As the liquid cooks away add in the rest of the stock, little by little,  
stirring the whole while.
 
When all of the stock is used up, mix together the orange juice and  
tomatoes. Add in the tomato/orange juice mixture, a little at a time,  
as you did the stock. When the rice has absorbed most of the liquid,  
add all of the cream to the mixture, and bring back to a slow simmer.  
Reduce the liquid in the rice to your desired consistency.
 
Fold in the remaining soft butter, and about half of the orange  
sections. Dish up in a bowl or plate and garnish with shrimp, orange  
sections, scallion greens and orange zest.

FISH/SHRIMP STOCK
 
Ingredients:
1-1.5 lb. Shrimp shells/heads, or, 2-3 lb. fish bones, skin,
heads, etc. (or any combination)
1 Carrot, large dice
1 Large onion, large dice
1 Stalk celery, large dice
4 Cloves garlic
1 tsp. peppercorns
1 tsp. thyme
2 Bay leaves
2 Cloves
1 Bunch Parsley
 
Preparation:
Combine all ingredients in a stockpot that will hold them  
comfortably. Cover ingredients with cold water and bring to a simmer,  
slowly. Cook at a low simmer for 2-3 hours. Strain the stock for  
later use.