Sunday, January 22, 2012

Pea Risotto with Grilled Shrimp

 Yum! Risotto! I bought arborio rice last year thinking I would make risotto with it immediately, but I didn't. It took me until this week. :( You can still make risotto if you don't have arborio rice. Use any short grain you have on hand. It's simple, and not too fancy. Also, it reminds me of Italy.....

Pea Risotto with Spicy Grilled Shrimp (makes 4 servings)
1 tablespoon oil
1/2 tablespoon creole spice blend
1/2 pound shrimp (peeled and deveined)
1 tablespoon butter
1 onion, diced
1 clove garlic clove, minced
1 cup arborio rice (or other short grained rice)
1/2 cup white wine
2 cups chicken broth 
1 cup frozen peas
1/2 cup grated Parmesan cheese
1 tablespoon butter
salt & pepper to taste
1 splash lemon juice
1 teaspoon lemon zest
1 tablespoon mint, chopped

1. Mix the oil and creole spice blend and marinate the shrimp in it.
2. Melt the butter in large sauce pan.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the rice and stir to coat with the butter.
6. Add the wine, deglaze the pan and stir while simmering until it is gone.
7. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8. Grill the shrimp until cooked, about 2-3 minutes per side.
9. Mix in the peas, parmigiano reggiano and butter, and shrimp. Stir until the cheese and butter has melted.
10. Remove from heat and mix in the lemon and mint and serve.

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