Crispy Fried Shrimp with Garlic Parmesan Risotto

Crispy Fried Shrimp with Garlic Parmesan Risotto

Ingredients:

For the Fried Shrimp:

• 20 large shrimp, peeled and deveined (tails on)

• 1 cup all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 egg, beaten

• 1 cup breadcrumbs (preferably panko for extra crispiness)

• Vegetable oil for frying

For the Garlic Parmesan Risotto:

• 1 cup Arborio rice

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 3 cups chicken or vegetable broth, kept warm

• 1/2 cup grated Parmesan cheese

• Salt and black pepper to taste

• Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Fried Shrimp:

   • In a bowl, combine flour, garlic powder, paprika, salt, and pepper.

   • Dip each shrimp into the flour mixture, then into the beaten egg, and coat it with breadcrumbs.

   • Heat vegetable oil in a pan over medium heat. Once hot, fry the shrimp for about 2-3 minutes per side until golden brown and crispy.

   • Remove from the pan and drain on a paper towel.

2. Make the Garlic Parmesan Risotto:

   • In a large pan, heat the butter and olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.

   • Add the Arborio rice and stir for about 1-2 minutes to toast the rice.

   • Begin adding the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is tender and creamy (about 18-20 minutes).

   • Stir in the grated Parmesan cheese and season with salt and pepper to taste.

3. Assemble the Dish:

   • Spoon the garlic Parmesan risotto onto a plate or serving dish.

   • Arrange the crispy fried shrimp around the risotto, forming a circular shape.

   • Garnish with fresh parsley if desired and serve immediately.

Enjoy your Crispy Fried Shrimp with Garlic Parmesan Risotto! This dish is a perfect combination of crispy shrimp and creamy, cheesy risotto, making it a crowd-pleaser at any meal.