Buttery Scampi with Lemon “Risotto” – The Italian Series

buttery scampi with lemon risotto

Buttery Scampi with Lemon Risotto, all these yummy words in the same phrase, and ketogenic? Heaven on Earth. Another one of my Italian series.

I had the idea of the Scampi Risotto when I was at an Italian restaurant in Cascais where I go often when I am there (Porto di Mare).

They had a dish that was grilled shrimp with lemon risotto and it looked just perfect. Well, almost perfect, as rice is not keto at all.

When I returned home from my holidays, I started thinking about that dish and how to make it keto.

So here it is. All the goodness with no carbs, perfect for a keto or lowcarb diet, or even a traditional one, if you want to use the regular rice, just skip the first steps.

Scampy poached in butter is creamy, sweet and delicious, and the lemon risotto gives the dish that zingy taste that balances the sweetness of the scampi. Of course the texture will be different and the risotto will not be a proper risotto, but with all benefits it has, this version is surely healthier.

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Buttery Scampi with Lemon “Risotto”

by:

0.0 rating
  • GF
  • DF
Lemony, zingy, creamy, delicious
  • Difficulty:Intermediate
  • Prep Time:30 mins
  • Cook Time:10 mins
  • Serves:2
  • Freezable:No

Nutrition per portion

Ingredients
  • For the Risotto
  • 1 pack shirataki rice
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp chopped parsley
  • Salt to taste
  • 1 tsp ground turmeric or turmeric paste
  • 2 tbsp butter extra
  • For the Scampi
  • 10 Scampi
  • 100 g butter
  • salt to taste
Method
For the Risotto
  • Open the Shirataki rice pack (you can order it through Amazon or buy at health stores) and drain
  • Rinse with cold running water
  • Put in a bowl with 500ml water, the turmeric and 2 tbsp vinegar and set aside 20 to 30 minutes
  • Drain well and dry fry for 10 minutes
  • Add 1 tbsp of the extra butter, the lemon juice and zest and additional turmeric if needed, to give it a nice yellow color
For the Scampi
  • Add 1 litre of water to pan and heat until boiling
  • Blanch the scampi for 3 minutes
  • Put the scampi in a bowl with ice and cold water for 2 to 3 minutes
  • de-shell and de-vain the scampi
  • Put the butter on a pan, on very low heat until melted
  • Poach the scampi for 2 to 3 minutes and set aside
To assemble
  • Put the Risotto on the center of a dish
  • Place the scampi around the risotto
  • Add 1 tbsp of melted butter
  • Sprinkle with the chopped parsely
Enjoy and be happy

Passionate about the ketogenic and lowcarb lifestyle, solo traveler, passionate about helping people achieve their dreams. Amateur photographer, recipe developer, creator of the famous keto perfect bread.

One comment

  1. Motoguzzimomma - Christine

    Looks incredible, Dalila.

    Reply

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