Mediterranean Roasted Shrimp with Crispy Risotto Cakes

• 3 cups Vegetable Stock (p. 204) or Chicken Stock (p. 206) or a combination of the two
• 2 teaspoons plus 2 tablespoons olive oil
• 1/3 cup each finely diced onion, celery, and fennel bulb
• 1 cup arborio rice
• 1/3 cup sherry or white wine
• Salt and pepper
• 1/3 cup grated Parmesan or Grana Padano cheese
• 2 tablespoons each chopped fresh basil and snipped chives
• 1/4 cup diced fontina or mozzarella cheese
• Roasted Shrimp
• 1/2 cup extra-virgin olive oil
• 1/4 cup butter, melted
• 1 teaspoon each toasted and crushed fennel seeds and coriander seeds
• 1/2 teaspoon each crushed black pepper and red pepper flakes
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh thyme
• 1 teaspoon each grated lemon zest and orange zest
• 1 bay leaf, preferably fresh
• 1 teaspoon salt
• 3 dozen shrimp (16-20 count, about 2 1/4 pounds total), peeled and deveined

1. Bring the stock to a boil in a small saucepan, then reduce the heat and keep warm.
2. Melt the 2 teaspoons oil in a heavy-bottomed skillet over medium heat and sweat the onion, celery, and fennel for about 5 minutes.
3. Add the rice and stir for 23 minutes, then add the sherry and stir until it is absorbed.
4. Using a ladle, start adding the stock a cup or so at a time, and stir until the liquid is absorbed.
5. About halfway through add a little salt and pepper.
6. When all the stock is added, taste the rice.
7. It should be tender but not mushy.
8. (Its okay if the rice is still a little firm, as it will continue to cook after it is removed from the heat.)
9. Add the Parmesan and the herbs, then remove it from the heat and let cool a couple of minutes before stirring in the fontina.
10. Check the seasoning one more time, then pour the rice into a pan and refrigerate for at least 30 minutes (until the rice is cool enough to handle).
11. Use your hands to form 3-to 4-inch cakes (they should be a little smaller than hockey pucks) and set aside.
12. Meanwhile, prepare shrimp.
13. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
14. Saute the cakes (two or three at a time so as not to overcrowd the pan) until golden and crispy, 34 minutes on each side.
15. Serve the warm cakes alongside the roasted shrimp.
16. Preheat the oven to 425F (on the convection setting, if possible).
17. Combine the marinade ingredients in a large bowl.
18. Add the shrimp and use a rubber spatula (or your hands) to toss and coat the shrimp thoroughly.
19. Allow the shrimp to marinate at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
20. To cook the shrimp, divide them evenly between two baking sheets and roast for about 10 minutes, until just cooked through (they will firm up and turn light pink).
21. Remove them from the pan, and strain and reserve any juices left in the pan.
22. If not much juice is left, deglaze the sheets with a little white wine; reserve the juice.
23. Pour thickened juices back over the roasted shrimp and toss to combine.

vegetable stock, olive oil, onion, arborio rice, sherry, salt, parmesan, fresh basil, mozzarella cheese, shrimp, extravirgin olive oil, butter, coriander seeds, black pepper, garlic, thyme, bay leaf, salt, shrimp

Taken from www.epicurious.com/recipes/food/views/mediterranean-roasted-shrimp-with-crispy-risotto-cakes-383508 (may not work)