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Southeast
Asian Shrimp Broth
Thai Basil
Risotto with Shrimp
Coconut Braised Chicken and Purple Potatoes
Poached Striped Bass with Leek, Carrot and Rice
Noodle Soup
Norman Van Aken’s Stuffed Chicken Breasts
BEVERAGE NOTES
Singha Malt Beverage: This richer version of beer features a
pleasant bitterness and the malty flavors make it a great foil for spicier
dishes, especially the zesty soup, tom-yum. Its dark flavors help add
contrast to crisp, citrusy dishes.
Domaine La
Doucett-Sancerre “Comte La Gondo”: Sancerre is actually sauvignon
blanc grown and produced in the Sancerre commune at the edge of the Loire
valley. A very rich style of sauvignon blanc, without the ‘gamey’ flavors
of Bordeaux blanc, like grass, herbs, sulfur. |
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Thai
Basil Risotto with Shrimp
Serves 4
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2 tablespoons garlic, minced
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12 large head on shrimp,
peeled and deveined
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2 cups Koshi Hikari or other
short grain rice
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1 cup New Zealand sauvignon
blanc
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3 to 4 cups hot Southeast
Asian Shrimp Broth
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¼ cup Thai basil, cut into
1/16- inch ribbons
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2 tablespoons butter
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Juice of 1 lime
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Grapeseed or canola oil for
cooking
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Kosher salt and freshly
ground black pepper
In a sauce pan coated lightly with
oil over medium-high heat, add garlic and sauté until soft, about 1
minute. Add the shrimp and sear quickly just until they turn pink and
season with kosher salt and freshly ground black pepper to taste. Remove
shrimp and place on a plate. Add the rice to the pan and sauté until
lightly colored. Deglaze with wine and allow to completely reduce. Ladle
in hot broth, one-half cup at a time. When rice absorbs broth, add another
portion of broth and continue to add more when completely absorbed, until
risotto is cooked al dente. Be sure not to add too much liquid- each
kernel should be distinct but cooked through. Add back the shrimp and
finish cooking, followed by the basil, butter and lime juice. Taste and
check for seasoning. Serve in small pasta bowls crowned with 3 shrimp
each making a teepee
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