Freedom of the Sea's in Port Canaveral, Florida
The dungeness crab shrimp cake with lemon butter sauce, above was so delicious! The risotto alla polpa di ranchio e Gamberetti (prawn and crab risotto) just amazing! I booked a reservation for this immediately after the demo. This was definitely one of the highlights of my trip. I enjoyed watching them cook, seeing the ingredients used to make this, the presentation, I was so excited, I couldn't wait to come home and try some recipes out!
|Just amazing ice sculptures everywhere, one more beautiful than the other, and flowers made out of vegetables.|
|In the Grand Cayman we did a excursion with Stingrays and snorkeling. Yes, that's me with the stingrays all around. You can see their tales in the water swimming by me, very slimy but fun.|
|Not one of my favorites parts of my trip, I hate losing my money! The casino was not my friend. (laughing)|
|On deck 14 we can see the whole ship and the fun on board, peaceful up there, had a nice glass of Cabernet and relaxed while at sea.|
|Pineapple, cantaloupe, another amazing sculpture with fruit.|
Risotto with Prawns
1 to 1-1/2 cups chicken broth, hot
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced shallots
1/2 cup Arborio rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Freshly ground white pepper
8 large Tiger fresh shrimp, peeled, deveined, and halved lengthwise
1/2 teaspoon lemon juice
Minced fresh parsley leaves, for garnish
In a small saucepan, bring the chicken broth to a boil over medium-high heat. Reduce the heat to very low, cover, and keep hot.
Put 2 tablespoons each of the butter and olive oil in a medium saucepan over medium heat. When the butter has melted, add the garlic and shallots and saute, stirring frequently with a wooden spoon, until soft but not yet browned, about 3 minutes.
Add the rice and saute, stirring, until the rice grains are well coated, about 1 minute. Add the wine and boil it, stirring until it has been almost completely absorbed by the rice, about 3 minutes.
Using a large spoon or ladle, add about 1/2 cup of the hot broth to the rice. Still over medium heat, stir constantly until the broth has been absorbed and the rice looks almost dry, about 3 minutes. Add another spoonful and repeat, stirring after each addition until it has been absorbed, continuing just until most of the broth has been used and the rice is tender surrounded by a creamy sauce.
Remove the pan from the heat and stir in the remaining butter and the Parmesan cheese. Season to taste with salt and white pepper and, if the risotto seems a little dry, stir in the last of the broth.
Immediately heat the remaining olive oil in a skillet over medium-high heat. Season the shrimp with salt and white pepper and saute them until they turn white and firm, 2 to 3 minutes. Sprinkle them with lemon juice.
Spoon the risotto a bed on 2 serving plates and arrange the shrimp attractively on top. Garnish with parsley and serve immediately.