Shrimp Risotto (gf) Recipe
Blackened grilled shrimp, charred corn, leek, creamy risotto, herb compound butter
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Ingredients
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Shrimp and Corn
Risotto
Herb Compound Butter
Method
Shrimp and Corn
- 1
Prepare the Shrimp
In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- 2
Grill the Shrimp
Preheat a grill or grill pan over medium-high heat. Grill the shrimp until cooked through, about 2-3 minutes per side. Remove from heat and set aside.
- 3
Risotto
- 4
- 5
Toast the Rice
Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
- 6
Add Broth Gradually
Add the broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 7
Finish the Risotto
Stir in the grated Parmesan cheese, remaining butter, salt, and black pepper. Fold in the charred corn and grilled shrimp until well combined. Remove from heat.
Herb Compound Butter
- 8
Make the Herb Butter
In a small bowl, combine the softened butter, chopped parsley, chives, lemon juice, and salt. Mix until well combined. Form into a log shape and wrap in plastic wrap. Chill until firm.
