Wednesday, April 17, 2013

Shrimp Risotto

I know that this is probably going to come as a shock...but, I'm going to share with you guys a delicious recipe that I got from the Pioneer Woman's website.  I know, I know, I know...I'm surprised as you are.  Not.

I will begin this post by saying that this recipe only annoyed me in one dirtied to many dang pots.  But, that's where my gripes end.  This was absolutely delicious and David LOVED it.  He scarfed down the first helping and devoured the leftovers the next day with zero complaints.  He did request the next time I make this to perhaps include some chopped jalapenos to give it a little zing.  I'll probably do that just to mix it up.

Now, this recipe on the PW's website doesn't have a quick and easy printable.  Nor does it even have an ingredient list...I'll share with you, approximately, what my recipe entailed. 

You can also click here to see this post on the PW's site.

1 lb. peeled and deveined shrimp
1 stick of unsalted butter
Worcestershire sauce
minced garlic, approximately 3 cloves
2-3 shallots, finely chopped
olive oil
1 cup Arborio rice
1 cup dry white wine
chicken broth, lots of it
salt and pepper
2-4 green onions, thinly chopped

OK, here's where you want to start...melt the butter in a small saucepan.  Pour in some Worcestershire sauce, how much depends on how much you like Worcestershire sauce.  Then, add in the minced garlic as well.  Let this warm for a few minutes while you peel your shrimp.  Then, pour the sauce over the shrimp in a bowl, allowing them to marinate for a few minutes.

Pour a good amount of chicken broth into a small saucepan (I quickly washed out and reused the pan I used to prepare the shrimp marinade so as to dirty as few pots as possible.).  Simmer.

Heat up the olive oil in a separate nice-sized dutch oven.  Throw the shallots in and let them cook for a couple minutes.  Next, pour in the Arborio rice and stir it around a little bit so that it gets slightly toasted.  Pour in the white wine and stir.  There'll be a nice sizzle and the wine will then cook off.  At this point starts the inevitable...the risotto process of pouring in a little of the warmed chicken broth (enough to cover the rice a little), stir a little until the broth has cooked off.  Repeat until the rice is done.  This will take approximately 20 minutes and the rice will be done when it still has a nice bite to it, but is fully cooked.

At this point you want to grill up your shrimp.  I used my cast iron skillet pictured worked beautifully.  And have I mentioned how happy I was to find that pin that details the best way to care for your cast iron skillets?  Heaven.  Everyone always just tells you to not wash them and just cook on 'em.  Ummm, hello!  I needed a little more info than that!  If you missed it from my last Friday Funday, click here.

After I grilled my shrimp, here's what my cook top looked like. 

Over on my chopping block, I proceeded to cut up the shrimp into bite-size pieces along with the thinly sliced green onions.

Once the rice was done, I threw in the shrimp and green onions and stirred it up.  

Yum, this paired great with a quick and easy Caesar salad.  I didn't want to dirty up yet another pan to cook some veggies...I was too lazy for that. 


I definitely recommend this recipe for just about anyone.  Super delicious and easy to make!

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