حصلت الوصفه شطووولها ساعدوني بترجمه واذا عندكم اقتراحات خبروني بليز
Serves 4 as an entrée or 8 as a first course
For the shrimp
2
pounds raw extra-jumbo (U16/20) shrimp (about 36 total), peeled and deveined, shells and tails reserved for stock
4
tablespoons cold unsalted butter, cut into small pieces
2
tablespoons minced parsley
2
large pieces preserved lemon, minced, or 1 teaspoon lemon zest
½
teaspoon kosher or sea salt
For the shrimp stock
3
tablespoons olive oil
1
medium carrot, peeled and roughly chopped
1
celery stalk, roughly chopped
1
small onion, peeled and roughly chopped
1
small leek, white part only, roughly chopped
4
sprigs parsley with stems
4 or 5
black peppercorns
*
Reserved shrimp shells and tails
⅔
cup dry white wine
1
bay leaf
1
tablespoon tomato paste
9
cups cold water
For the risotto
*
Shrimp stock
3
tablespoons butter
1
large shallot, minced
2
cups superfine Arborio or Carnaroli rice
⅔
cup dry white wine, Champagne, or sparkling wine
*
Cooked shrimp and reserved juices
½
cup fresh lemon juice
2
large pieces of preserved lemon, minced, or 1 teaspoon lemon zest
1½
tablespoons minced fresh parsley
Peel and devein the shrimp, reserving the shells and tails for the stock. Blot the shrimp dry. Divide the shrimp, butter, parsley, preserved lemon or lemon zest, and salt equally between 2 large food bags. Vacuum seal the bags and refrigerate until ready to ****.
Prepare the stock. Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped vegetables, parsley, and peppercorns. **** for about 2 minutes without allowing the vegetables to color. Add the shrimp shells and tails, crushing the shells with a wooden spoon to release all their juices. After about a minute, shake the pan, increase the heat to high, and add the wine and the bay leaf. Continue to **** over high heat for about 3 minutes, allowing the wine to completely evaporate. Add the tomato paste and the water, making sure that the shrimp shells and tails are completely covered by the water. Bring the stock back to a boil, then reduce heat and gently simmer for about 15 minutes. Strain the stock into a clean saucepan large enough to accommodate all the liquid, pressing on the solids to extract all the flavorful juices. You will use most, if not all, of the stock for the risotto preparation. Any remaining stock can be frozen for another use.
Preheat the water bath to 140°F (60°C).
Place the two prepared food bags in the water oven and **** for 20 minutes. Meanwhile, begin preparing the risotto.
Bring the shrimp stock to a gentle simmer. Melt the butter in a large, heavy-bottomed and preferably high-sided pan over medium-low heat. Add the shallot and **** gently until softened but not colored, about 5 minutes. Add the rice and stir with a wooden spoon, coating the rice in the butter–shallot mixture and toasting the grains of rice. The rice should be hot to the touch but not brown before you add the wine.
Add the wine and ****, stirring constantly, until the wine is completely absorbed by the rice. Add the simmering stock, about ½ cup at a time, continuing to stir every few minutes. When the stock is almost absorbed, add the next ½ cup. Continue cooking the risotto this way for about 15 to 20 minutes, slowing the additions of stock near the end of the cooking time so that the rice doesn’t become too wet. The risotto is ready for the remaining ingredients when the grains are soft but still al dente.
After the shrimp has cooked for 20 minutes, and while the risotto continues to **** in the stock, remove the food bags from the water oven and, holding the bags upright, carefully cut open. Remove the shrimp to a cutting board and reserve the accumulated juices from both bags. The two bags should contain approximately ¼ to ⅓ cup liquid. Cut the shrimp in half or in large chunks, or any way you choose.
Add the shrimp to the risotto and continue cooking for another minute. Add the reserved juices from the food bags to the risotto, stirring constantly until they are absorbed by the rice. Stir in the lemon juice a little at a time, tasting for flavor. Add the preserved lemon or lemon zest and parsley. Taste for flavor and consistency. The risotto should be very creamy but not wet. Serve immediately.
