Shrimp and Strawberry Risotto in a Parmesan Bowl Recipe

Dinner challenge: try to recreate this dish of Shrimp and Strawberry Risotto in a Parmesan Bowl from this photo and my memories of eating it. The restaurant, Pasha in Chicago, closed in 2005.

Challenge Accepted! So here is my Shrimp and Strawberry Risotto in a Parmesan Bowl Recipe. I don’t know if you are planning any kind of date night soon where you eat al fresco in your backyard or front porch, but I would recommend that this is a great recipe for that occasion and the strawberries are quite fine right now…!

Parmesan Cheese Bowl

Ingredients:

• Shredded Parmesan – you need maybe 1/2 – 3/4 cup per bowl you will make probably
• 2 bowls that will be used to mold the desired size of your Parmesan bowl (the bowls should be able to nest together)
• 1 Large dinner plate that is microwavable that should be large enough for the circumference of the Parmesan bowl
• Parchment paper

Directions:

1. Cut a piece of parchment paper that will cover the bottom of the plate/platter. (You can reuse the parchment paper for multiple cheese bowls). Trim the corners off of the parchment paper if needed so it will not bump against the walls of the microwave if you have a microwave turntable.
2. Spread a circle with the shredded Parmesan cheese – start with 1/2 – 3/4 cup cheese as you will have to adjust this for your bowl size. The circle doesn’t have to be perfect, just be sure to hold an inverted bowl over the cheese circle and that the cheese circle extends 3/4 to 1 inch beyond the rim of your bowl.
3. Have the two bowls ready to use as a mold when you take the hot cheese out of the microwave. The bowls should be upside down.
4. Put the plate of cheese in the microwave and cook at full power for 1 1/2 -2 minutes. The cheese should turn until golden brown over most/all of the surface. Keep an eye on it until you figure out the cooking time for yours. You can also do this by browning the cheese in the oven at 325 degrees F, but the microwave is what I used.
5. Remove cooked cheese from microwave and by picking the the parchment paper, flip it over the first bowl. Put the second bowl on top mold, centering it over the first bowl and pressing it down.
6. After 5 minutes, after the cheese has cooled, you can remove the top bowl and peel off the parchment paper.

If for some reason you break any of the bowls, just break them further into pieces and snack on them or you can put them as garnish on top of other dishes. I put risotto in these bowls, but another good idea might be to put in a salad. You can also do this in the oven, but the microwave is much faster.

Shrimp Strawberry Risotto

Ingredients:

• 4 cups reduced-sodium vegetable or chicken broth
• 8 tablespoons of olive oil – you will use half of this for the risotto and the other half for the shrimp (which are optional if you are vegetarian)
• 2 medium shallots, minced
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1 cup Arborio rice
  
• 1/2 cup white wine
• 1 cup green peas – I used frozen green peas
• 1 tablespoon butter
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 pound jumbo shrimp, deveined and tails removed
• Juice of 1 lemon
• 1 cup of diced strawberries

Directions:

1. Simmer the broth in a saucepot in order to warm it and just keep it warm – you don’t need to let it come to a boil.
2. Heat 4 tablespoons of the olive oil in a medium pan over medium-high heat. Add the minced shallots with 1/4 teaspoon salt, freshly ground pepper with red pepper flakes (you can add less, such as just a pinch if you want a less heat or leave out all together) and sauté for 1-2 minutes. Add the 1 cup Arborio rice rice and stir to make sure it is all coated in oil for 2 minutes.
   
3. Add the 1/2 cup wine and cook until wine is absorbed, about 2 minutes. Reduce the heat to medium and add 1 cup warm broth from the saucepot. Cook, stirring constantly, until liquid is mostly absorbed and then add the next 1 cup of broth, until you have used all your soup is used and the rice is al dente, about 30 minutes.
4. Add the green peas and cook 3 minutes to mix it in. Finally, add the 1 tablespoon of butter, 1/4 cup heavy cream and 1/4 cup Parmesan cheese, stirring until everything is well mixed. Remove the pan from heat and set aside.
5. Sprinkle your shrimp with remaining 1/4 teaspoon salt, black pepper and and mix. Heat the other 4 tablespoons of olive oil in a new skillet. Add shrimp and sauté just until all the shrimp are firm and pink, about 2 minutes per side. Add the lemon juice and mix in.
6. Back to the risotto. Stir in the 1 cup of strawberries into the risotto and plate. Top the strawberry risotto with the shrimp by spooning it on top in your final serving dish (which are my parmesan bowls!). Alternately if you are using a real bowl you can mix the shrimp in as well right into the risotto.

Finally, the end result of putting the risotto in the parmesan cheese bowls…

Doesn’t it look fancy!

I have to say, a strawberry and shrimp risotto is the weirdest combination in a risotto I’ve ever had. If you think it’s too sweet, try drizzling a little aged balsamic vinegar.

What is the most unique risotto you’ve had? Have I convinced you how easy it is to make a parmesan bowl?