Spicy Herbed Shrimp with Parmesan Risotto

2 April, 2015

Spicy Herbed Shrimp with Parmesan Risotto

Comfort food at its finest!

Each week when Friday (finally) rolls around, I find myself anxious and excited to prepare a restaurant-quality meal in the comfort of my own kitchen. There’s nothing quite like winding down with a glass of wine and a bag of groceries to unpack. This past week, I wanted to experiment with something new and use an ingredient I’m almost unfamiliar with in the kitchen...shrimp!

 

Frankly, I’m not a big shrimp eater. It’s funny, because when people hear I love certain seafood (salmon, scallops, sea bass), it’s almost unfathomable to them that I don’t like shrimp. “It’s the least seafood-y seafood out there,” my friends and family will tell me. Strangely enough, it was never my favorite. However, I was determined to try a new recipe that would potentially change my feelings of shrimp altogether.

 

If I was going to cook shrimp, I was going to serve it with one of my favorite things and a staple in my kitchen: risotto. Almost like shrimp n’ grits, this dish is spiced comfort food at its finest. I found, as a rookie in cooking shrimp, they seriously couldn’t be easier to prepare. I marinated them in plenty of Gourmet Garden Lightly Dried herbs, chopped garlic and olive oil for about 30 minutes before sauteing them on the stove. While risotto is certainly a time-consuming thing to make, if you can get it started before cooking the shrimp, the rest of the dish will come together quite quickly.

 

On the side, I served some roasted asparagus with homemade, Gourmet Garden Infused Romesco Sauce. Traditionally, a Spanish style sauce, the peppery, acidic flavors of the Romesco paired perfectly with the crispy, roasted vegetable. The shrimp, much to my delight, turned out tender and spicy. The marinade, full of herbs and garlic, elevated the flavor of the shrimp before even being cooked. Served over the creamy, cheesy risotto, this is a dish that I would definitely make again, again and again. And for all you shrimp lovers out there: my shrimp-loving dining companion ate every last bite.  

 

Herbed Shrimp with Parmesan Risotto

Roasted Asparagus with Romesco Sauce

Spicy Herbed Shrimp with Parmesan Risotto

Recipe:

  • ½ lb uncooked shrimp, peeled and deveined

  • 1 garlic clove, minced

  • ½ tsp Gourmet Garden Lightly Dried Chili Pepper

  • 1 tsp Gourmet Garden Lightly Dried Parsley

  • ½ tsp Gourmet Garden Lightly Dried Basil

  • 1 tbsp extra-virgin olive oil

  • 1 medium sized plastic bag

  • 1 package, 32 oz vegetable stock

  • 1 tbsp extra-virgin olive oil

  • 1 white onion, chopped

  • 1 tbsp Gourmet Garden Garlic

  • 1 ½ cups Arborio rice

  • 1 cup dry white wine

  • Juice of ½ lemon

  • 2 tbsp Gourmet Garden Lightly Dried Basil

  • 1 cup grated Parmesan cheese

  • Salt, pepper to taste

In a small plastic bag, combine the shrimp, garlic, Lightly Dried Herbs and ½ tbsp olive oil. Shake the bag lightly to ensure each piece of shrimp is covered in herbs. Marinate in the refrigerator for no more than thirty minutes.

 

In a medium saucepan over medium heat, add the broth and bring to a simmer. Keep warm as you begin the risotto.

 

On an additional burner over medium heat, add the olive oil to a separate large pot. Add the onion and garlic and stir to combine, until the onion is translucent, about 5 minutes. Add the rice and stir thoroughly for 2 minutes until the rice begins to toast. Deglaze the pan with the white wine and stir until the rice begins to absorb the wine. When all the liquid is gone, ladle in ½ cup of hot broth at a time and stir, until the rice absorbs all the liquid. Continue the process of adding hot stock and stirring until the rice is cooked through but al-dente and firm to the bite, about 25 minutes. Add in the lemon juice, Lightly Dried Basil and Parmesan Cheese and stir until combined. Season to taste with salt and pepper.

 

After the shrimp have marinated, take them out of the fridge. Heat a small saucepan over medium heat and add 1/2 tbsp of remaining olive oil. Once the pan is hot, add the shrimp and cook about 2-3 minutes on each side. Once they've plumped up, pink in color and cooked through, take them off the heat and serve over risotto immediately. 

 

Roasted Asparagus with Romesco Sauce

Recipe:

  • 1 lb asparagus, rinsed in cold water, tough ends of stems trimmed off

  • 1 tbsp extra-virgin olive oil

  • Salt, pepper to taste

  • ½ cup toasted almonds

  • 2 cloves garlic, peeled

  • 1 slice day-old bread

  • 1 roasted red pepper

  • 1 tomato, peeled and seeded

  • ½ cups extra-virgin olive oil

  • 2 tbs sherry vinegar

  • ½ tsp smoky paprika

  • 3 tbsp Gourmet Garden Lightly Dried Parsley

 

In a small saucepan over medium heat, add the olive oil to the pan until warm. Add the asparagus and toss in pan to evenly coat in olive oil. Continue cooking, 5-10 minutes, until the asparagus pieces are tender, but still bright and green in color. Season with salt and pepper to taste. Remove from heat and place in bowl.

 

Combine second half of the ingredients in the blender or food processor. Blend until smooth. Season to taste with salt and pepper. Spoon over roasted asparagus and serve warm.

 

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