4 cups broth, chicken or veggie, kept warm on the stove
2 zucchinis, shaved in ribbons with a potato peeler
salt and pepper to taste
4 tablespoons of butter
2 tablespoons olive oil
Optional: would be great topped with chives
Make sure your shrimp is clean. Then marinate in the juice of half a lemon, 2 tablespoons of Thunderdust and 1/2 cup of dry white wine 1-2 hours prior to cooking.
Starting with the Risotto, make sure your broth is warming in a pot on the stove.
Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large pot or Dutch oven. Then add the minced shallot, garlic and a pinch of salt. Cook until shallot is softened and garlic is fragrant.
Then add the arborio rice and toast until the kernels are well coated in the butter, shallot, garlic mixture and it should smell nutty. Do not let kernels turn brown.
Next we'll add the rest of our white wine (1 cup) to deglaze the pot. Cook until liquid is absorbed and you can not smell the alcohol anymore.
Once you can drag your spoon across the bottom of the pot and both sides stay separated, we're going to start adding the warm broth one cup at a time. Do not add your next cup until the previous cups have been absorbed.
Add the last cup, mix well, then add the final 3 tablespoons of butter, a 1/4 cup of the parmesan, mix well and set aside to keep warm.
Next, we're going to warm up a cast iron pan to cook our shrimp.
Add some olive oil, another tablespoon of butter and your shrimp with only 1/4 cup of the marinated liquids.
Cook approx. 2-4 minutes on each side depending on size of shrimp.
Remove shrimp from pan and then toss in your zucchini ribbons, a little more Thunder Dust and cook quickly on high heat.
When ready to plate, add your risotto, top with parmesan, salt and pepper, zucchini ribbons and finally the shrimp. Squeeze a lemon over everything, a little more pepper and you're good to go! Enjoy!