Well, no. Not at all, really.
But "Recipe for Shrimp and Fresh Corn Risotto" just lacked that punch, I thought.
‘Tis below the fold, along with some exciting news about staying up ’til sunrise…
Shrimp and Fresh Corn Risotto
- 4 ears fresh corn
- 12 oz. raw, tail-off shrimp (frozen/unthawed=excellent)
- 1 5-cup box low-sodium chicken broth
- 1 c. dry white wine, divided
- 2 Tbsp. olive oil
- 1 med. onion, chopped
- 3 cloves garlic, minced
- Red pepper flakes to taste (I probably used about 2 tsp, more would’ve been fine too)
- 1 ½ c.
- ¾ c. grated Parmesan cheese
- A palmful of fresh basil leaves, shredded
Cut kernels from corn; set
aside, along with any liquid.
broth. plus ½ c. wine to boil; add shrimp; reduce heat. Poach 3 minutes or until shrimp are
just pink. Remove shrimp with slotted spoon and set aside; keep broth
at a simmer.
In 12" skillet, heat olive oil and sauté onion in 3-5 minutes; add garlic and crushed red pepper
flakes to taste; sauté 1 minute more.
Add 1 ½ c.
rice; cook and stir 2 minutes or until edges of grains become
translucent. Add ½ c. dry white wine; cook and stir until
Add ¾ c. (a ladleful) broth; stir frequently until
absorbed. Continue to add broth and stir until absorbed, ¾ c.
each time. After about half the broth is added,
stir in corn. The whole cooking/stirring process should last about 25 minutes.
When rice is just done, stir in shrimp,
Parmesan cheese, and basil. Season generously to taste with salt and pepper.
Mm-mm… probably be delicious without the shrimp, too. Makes a lot–very filling.
So I was up until 5 a.m. last night/this morning and saw a thing which I have seen only a handful of times in my life… the lightening of the sky, the rising of the sun. May I never see it again. Except there was a good reason: I got a 9-page scene-by-scene novel outline done, which I hope by all that’s holy will get me past this stuck place where I’ve been (ma)lingering the last several days and back on the road to Writerly Productivity.
I was so excited about the damn thing I got up after about 4½ hours of sleep so I could get to work on the book. Yeah. Now let’s see if I can stay awake and relatively undistracted by the siren song of the internets…