Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes. Whisk in the remaining butter and the parsley. Heat the olive oil on high heat in a large skillet. Keep warm on low heat. Heat the first 2 tablespoons of butter in a medium pot over medium-high heat. Wow, great recipe! Repeat, adding a ladle or two of stock at a time, until the rice is al dente and you have used most of (or all of) the stock. … Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking. Serve immediately. Peel and devein shrimp, reserving shells. Add comma separated list of ingredients to include in recipe. Get our Taste of the Sea Cookbook, FREE, when you sign up for our newsletter. Top each with half the shrimp and peas. Cover and … You'll be rewarded with a deliciously luxurious dish. Substitute vegetable stock for the chicken stock for a vegetarian version. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Once the butter has melted, add the shallots and garlic. A wonderfully rich and creamy shrimp risotto that is worth the attention to detail. Serve immediately with a glass of white wine. Add the stock a little at a time and stir, stir, stir. 494 calories; protein 26.3g 53% DV; carbohydrates 57.9g 19% DV; fat 15.8g 24% DV; cholesterol 165mg 55% DV; sodium 850mg 34% DV. Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. https://www.epicurious.com/recipes/food/views/shrimp-risotto-4970 Add shrimp and season with salt, pepper, and red pepper flakes. Serve immediately in warmed bowls. For the Shrimp: 3 tablespoons olive oil 1 pound 16/20 shrimp (peeled and deveined) 1 teaspoon salt 1/2 teaspoon ground black pepper 10 tablespoons butter (divided) 6 cloves garlic (minced) 1 1/2 cups white wine; 1 1/2 tablespoons lemon juice 2 tablespoons fresh parsley (chopped) For the Risotto: 3 cups chicken stock 2 tablespoons olive oil I have used seared scallops in addition to the shrimp, and it is fabulous. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Most people won't think twice about serving basic cornbread when is on the table. Toss with olive oil and garlic; cover and refrigerate. This will take about 20 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Turn off the heat and top with another ladleful of stock, the remaining 2 tablespoons of butter, and the Parmesan cheese. Saute on medium-low heat until the shallots are translucent, about 2 minutes. Season the shrimp with the salt and pepper. Add 2 tablespoons of butter to the pan and add the minced garlic. Heat the shrimp sauce until simmering. Add the remaining teaspoon of minced garlic and the shrimp. Peel and devein shrimp, reserving shells. Top with more Parmesan cheese and chopped parsley. Allow the sauce to reduce by about a third. A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats. Heat the olive oil and 2 tablespoons of the butter in the large skillet. Heat the chicken stock in another small saucepan. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes. I cheated and used some packaged shrimp scampi that I cooked and mixed in with the risotto - It was great! Toss the shrimp into the sauce to warm them back up.