Grilled Shrimp with Green Herb Purée Risotto
For the Green Herb Purée:
- 1 cup packed basil leaves
- ½ cup parsley (leaves + tender stems)
- ¼ cup chives
- 2 tbsp tarragon leaves (for anise depth)
- ⅓ cup extra-virgin olive oil
- 1 small garlic clove
- ½ tsp sea salt
- 1 tsp lemon juice
- 2 ice cubes (to preserve color)
For the Shrimp:
- 12 colossal shrimp (16/20 count, peeled/deveined, tails on)
- 2 tbsp herb purée (reserved from above)
- 1 tsp smoked paprika
- ½ lemon, zested
- Flaky salt & cracked pepper
For the Risotto:
- 1¼ cups Arborio or Carnaroli rice
- 4 cups hot seafood stock *(or chicken stock)*
- ½ cup dry vermouth (or white wine)
- 1 shallot, minced
- 3 tbsp herb purée (divided use)
- 2 tbsp cold butter
- ⅓ cup grated Pecorino Romano (or Parmesan)
- 1 tbsp mascarpone (optional, for silkiness)
Method
1. Herb Purée (Do First)
1. Blanch herbs: Bring a pot of water to boil. Prepare ice bath. Dunk basil and parsley in boiling water for 5 seconds, then shock in ice water. Squeeze dry. (This fixes the vibrant green.)
2. Blend:In a high-speed blender, combine blanched herbs, chives, tarragon, olive oil, garlic, salt, lemon juice, and ice cubes. Purée until smooth and neon green. Strain through a fine sieve. (Yields ~½ cup; reserve 3 tbsp for risotto, 2 tbsp for shrimp.)
Marinate & Grill Shrimp
1. Marinate: Toss shrimp with paprika, lemon zest, flaky salt, and pepper. Let sit 10 minutes.
2. MGrill: Heat a cast-iron skillet or grill to high. Cook shrimp 90 seconds per side until charred and just opaque. Cover loosely with foil.
3. Risotto
1. Toast rice: In a heavy pot, sweat shallot in 1 tbsp herb purée over medium-low heat until soft. Add rice; stir 2 minutes until edges turn translucent.
2. Deglaze:Pour in vermouth; simmer until evaporated.
3. Build texture: Add warm stock ½ cup at a time, stirring constantly until absorbed before adding more. After 15 minutes, rice should be al dente with a creamy flow.
4. Finish: Off heat, stir in remaining 2 tbsp herb purée, butter, Pecorino, and mascarpone. Cover; rest 2 minutes. (Purée will bleed vibrant streaks through the rice.)