(4) Blackened Shrimp / Peppers / Onions / Cherry Tomatoes / Corn / Crawfish Recipe
Risotto
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Blacken the Shrimp
In a bowl, toss the shrimp with blackening seasoning until evenly coated. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are opaque and slightly charred. Remove from skillet and set aside.
- 2
Sauté the Vegetables
In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion and bell peppers until softened, about 5 minutes. Add the cherry tomatoes and corn, cooking until the tomatoes start to burst, about 3-4 minutes.
- 3
Cook the Risotto
Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is slightly toasted. Gradually add the chicken broth, one cup at a time, stirring frequently. Wait until the liquid is absorbed before adding more. This process should take about 18-20 minutes.
- 4
Combine and Serve
Once the rice is creamy and cooked to al dente, fold in the blackened shrimp and crawfish. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.
