Side dish: Spinach-lemon risotto
When you have got to taste these delicacies you just want to make them all the time. We have done this garlic version three times now, not only because they taste so good but once again because all of the photos I’ve taken have failed a few times.
Biggest problem trying to take a picture has been getting it properly in focus. Of course I believe it when it looks good on the screen of the camera – but when they are uploaded to the computer all of them are slightly out of focus, and by that time all of the shrimps have disappeared down to the very last one.
But that’s all about photographing, food is the main thing here. (Although it’s true that you won’t attract anyone to try a meal with a bad picture.) In any case, these are certainly a delicacy cooked in almost any way, but I probably like them the best made like in this recipe. Scampi have been cooked in butter seasoned with plenty of garlic, lemon, and parsley. Among the butter is oil, because it’s good to have a lot of the broth so you can drizzle some on top of the scampi and risotto when on the plate.
Risottos made from arborio rice are excellent choices served with scampi. We have tried these risottos with and without mushrooms and this time there is spinach-lemon risotto. Simple yet tasty. Risotto should be ready before cooking the scampi. It takes about 15 minutes for the scampi to cook and meanwhile the risotto can be left to stew slowly.
You can make the risotto according to spinach-turmeric risotto recipe that is already in the blog because it has the same ingredients as in the risotto served with this meal – apart from the turmeric (and you can add that as well if wanted).
People’s appetites and cravings vary widely. The recipe is made for two people with fairly healthy appetites, and to some this may simply prove to be too much.
The recipe for spinach risotto can be found here.