Mediterranean Roasted Shrimp with Crispy Risotto Cakes
It’s not hard to imagine eating this dish at a table on the coast in Portofino, Italy. Warm spices, garlic, fresh thyme, and sunny citrus flavors create an irresistible marinade for sweet shrimp. I prefer to pour the marinated crustaceans right onto a baking sheet and roast them (a great no-fuss technique for dinner parties) until they’re just cooked. However, you could certainly sear the shrimp in a hot skillet as well. Crispy Risotto Cakes are the perfect starch to serve alongside the shrimp. Drag a forkful of the flavorful rice through the marinade and you’ll understand why this dish has been one of my entertaining staples for years. For an extra swath of color (and flavor), serve this dish with Butternut Squash Puree (p. 189).
If you run your hands under cold water before forming the Risotto Cakes, the rice mixture will be less likely to stick to them.
The Risotto Cakes can be sautéed in advance and held in a low oven. To give this dish a bit more color (and a nice touch of acidity), garnish with a fine dice of tomatoes dressed with a little vinegar and olive oil. Micro greens or celery leaves would also make a nice crown for the crispy cakes.
Recipe information
Yield
makes 12 servings
Ingredients
Risotto Cakes
Mediterranean Roasted Shrimp
Preparation
Risotto Cakes
Step 1
Bring the stock to a boil in a small saucepan, then reduce the heat and keep warm. Melt the 2 teaspoons oil in a heavy-bottomed skillet over medium heat and sweat the onion, celery, and fennel for about 5 minutes. Add the rice and stir for 2–3 minutes, then add the sherry and stir until it is absorbed. Using a ladle, start adding the stock a cup or so at a time, and stir until the liquid is absorbed. About halfway through add a little salt and pepper. When all the stock is added, taste the rice. It should be tender but not mushy. (It’s okay if the rice is still a little firm, as it will continue to cook after it is removed from the heat.) Add the Parmesan and the herbs, then remove it from the heat and let cool a couple of minutes before stirring in the fontina. Check the seasoning one more time, then pour the rice into a pan and refrigerate for at least 30 minutes (until the rice is cool enough to handle). Use your hands to form 3-to 4-inch cakes (they should be a little smaller than hockey pucks) and set aside. Meanwhile, prepare shrimp.
Step 2
Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Sauté the cakes (two or three at a time so as not to overcrowd the pan) until golden and crispy, 3–4 minutes on each side. Serve the warm cakes alongside the roasted shrimp.
Mediterranean Roasted Shrimp
Step 3
Preheat the oven to 425°F (on the convection setting, if possible). Combine the marinade ingredients in a large bowl. Add the shrimp and use a rubber spatula (or your hands) to toss and coat the shrimp thoroughly. Allow the shrimp to marinate at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. To cook the shrimp, divide them evenly between two baking sheets and roast for about 10 minutes, until just cooked through (they will firm up and turn light pink). Remove them from the pan, and strain and reserve any juices left in the pan. If not much juice is left, deglaze the sheets with a little white wine; reserve the juice. Pour thickened juices back over the roasted shrimp and toss to combine.
