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Plat du Jour

Plat du Jour - Special Recipes from the AMEX

Recipe by Antonin Wateau

The AMEX Caf茅 holds a special place in the hearts of the 吃瓜tv community. For decades it has brought students, clubs, faculty and staff members together over a hot meal 鈥� whether it鈥檚 between classes or during late night study sessions. Now, head chef Antonin Wateau is sharing his best recipes with you, right here on the 吃瓜tv Community Blog. Whether you鈥檙e a student learning to cook, an alum looking to recreate the AMEX experience, or an 吃瓜tv parent and consummate cooking wiz, we invite you to try out these recipes and tag us on to share the results.

Shrimp Risotto (Risotto crevette)

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Ingredients:

Risotto, shallots, coriander, green onions, salt and pepper, white cooking wine, fish stock, butter and, of course, shrimp.

Quantities:

This recipe is very forgiving! We recommend adjusting the amount of risotto and shrimp to the number of people you are serving. The shallots, coriander, green onions, salt and pepper should all be added according to taste.

Steps:
  1. Assemble all your ingredients and prepare your fish stock in advance.
  2. Mince the shallots.
  3. Melt the butter over low heat and allow the shallots to simmer in the butter without burning.
  4. Add your risotto to the pan, letting it saut茅 in the butter.
  5. When the risotto begins to color, deglaze the pan by adding 1/3 cup of white wine.
  6. Continuing to cook at a low heat; cover the risotto with your fish stock and mix well.
  7. Continue gradually adding fish stock until the risotto is fully cooked.
  8. Once the risotto has finished cooking, saut茅 the shrimp in a separate pan until golden.
  9. Serve the risotto and place the saut茅ed shrimp on top.听
  10. Season the dish to taste with finely chopped coriander and green onions.
  11. Bon app茅tit!

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Did you enjoy this recipe? More special recipes from the AMEX Caf茅 are soon to come. In the meantime, share your results with us on Instagram by tagging @aupinstagram (or @aup_parents).