Shrimp and lemon arancini
Shrimp and lemon arancini combines zesty lemon and tender shrimp in creamy risotto, shaped into golden, crispy balls. This Italian appetizer is perfect for dinner parties or as a gourmet snack.
Cook time 50 min
Prep time 115 min
Ingredients:
2 tbsp lemon zest1 cup mayonnaise
1 tbsp olive oil
1/4 cup butter
1/2 onion
2 garlic cloves
1 cup white rice
1 cup white wine
4 cups chicken gravy
6 oz shrimps
2 tbsp lemon zest
1/2 cup grated parmesan cheese
1 tbsp fresh parsley
1/2 cup all-purpose white wheat flour
3 eggs
2 cups bread crumbs
Shrimp and lemon arancini is a delicious Italian appetizer that combines the zesty flavors of lemon with tender shrimp and creamy risotto. These golden, crispy rice balls are perfect for impressing guests at your next dinner party or simply treating yourself to a gourmet snack.
Instructions:
1.1 In a small bowl, mix 2 tbsp lemon zest with 1 cup mayonnaise until well combined.
1.2 Cover and refrigerate until ready to serve.
2.1 Heat 1 tbsp olive oil and 1/4 cup butter in a large skillet or saucepan over medium-high heat until the butter is melted.
2.2 Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-5 minutes.
2.3 Stir in 1 cup white rice and cook for 1-2 minutes, until the rice is lightly toasted.
2.4 Pour in 1 cup white wine and cook, stirring frequently, until the wine is mostly absorbed.
2.5 Gradually add the warm chicken gravy, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and fully cooked, about 18-20 minutes.
2.6 Add the peeled and deveined shrimp, 2 tbsp lemon zest, 1/2 cup grated parmesan cheese, and 1 tbsp fresh parsley. Stir until the shrimp are cooked through and the mixture is well combined.
2.7 Remove from heat and let the risotto cool completely.
3.1 Once the risotto is cool, take about 2 tablespoons of the mixture and shape it into a ball. Repeat with the remaining risotto.
3.2 Prepare three separate bowls: one with 1/2 cup all-purpose white wheat flour, one with 3 beaten eggs, and one with 2 cups bread crumbs.
3.3 Roll each risotto ball in the flour, then dip it into the beaten eggs, and finally coat it with bread crumbs. Ensure each ball is thoroughly coated.
4.1 Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
4.2 Fry the arancini in batches, being careful not to overcrowd the pot. Cook until they are golden brown and crispy, about 3-5 minutes per batch.
4.3 Use a slotted spoon to remove the arancini from the oil and drain on paper towels.
5.1 Serve the shrimp and lemon arancini hot, accompanied by the chilled lemon mayonnaise. Enjoy your delicious appetizer or snack!
Enjoy these delightful shrimp and lemon arancini as a sophisticated starter or a delightful snack. The crispy exterior giving way to a creamy, zesty interior is sure to be a hit with any seafood lover. Pair with a light white wine for an extra touch of elegance.
Shrimp and lemon arancini FAQ:
Fry the arancini in batches for about 3-5 minutes, or until they are golden brown and crispy. Make sure to maintain the oil temperature at 350°F (175°C) for optimal frying results.
If you don’t have chicken gravy, you can substitute with vegetable broth or a mixture of chicken broth and a little cornstarch for thickness. Adjust seasoning as needed to maintain flavor.
Store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness.
Use medium to large shrimp, preferably fresh or frozen and thawed. Ensure they are peeled and deveined for the best texture and flavor in the arancini.
Yes, you can prepare the risotto and shape the arancini balls a few hours ahead. Keep them covered in the refrigerator until you're ready to coat and fry them.
Cooking Tips:
- Cook the rice properly: Ensure the rice is cooked to a creamy consistency by gradually adding the chicken gravy while stirring frequently. This will give your arancini the perfect texture.
- Chill the risotto: Allow the risotto mixture to cool completely in the refrigerator before forming it into balls. This will make it easier to shape and handle.
- Seal the arancini well: Make sure to press the arancini balls firmly to avoid them falling apart during frying. You can slightly wet your hands to prevent the rice from sticking.
- Preheat the oil: Ensure the oil is hot enough before frying by testing a small piece of bread; it should sizzle and turn golden brown quickly. This will ensure your arancini are crispy and not greasy.
- Drain on paper towels: After frying, place the arancini on paper towels to remove excess oil and keep them crispy.
Nutrition Facts
28 ServingsCalories 150kcal
Protein 3.92g
Carbohydrates 16g
Fiber 0.56g
Sugar 0.77g
Fat 8g
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