More shrimp recipes
Love cooking with shrimp? Here are a few of our favorite shrimp recipes for dinner and healthy shrimp recipes: Why we love this recipe: Shrimp risotto is great for impressing guests as a main dish, but it’s simple enough to work as a weeknight meal, too. Our entire family gobbles it up when we make it. Most risotto methods use butter, onion, and garlic, white wine to deglaze the pan, and Parmesan cheese to finish. Here’s what you’ll need for this shrimp risotto recipe:
Protein: Medium shrimp Spices: Smoked paprika, garlic powder, onion powder, salt, and pepper Dairy: Butter, Parmesan cheese Pantry ingredients: Onion, garlic, olive oil, seafood stock, Arborio rice Fresh ingredients: Lemon Special ingredients: Dry white wine (optional)
Medium shrimp: We like medium shrimp here, but you can also use large or jumbo which looks elegant on the plate. Medium is labeled as 41 to 50 count (the number of shrimp per pound). Large is 31 to 35 count, and jumbo is 21 to 25 shrimp. Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide. Tail on or peeled: Tail on looks the best for shrimp risotto. But it can be messy when you’re eating it! Make sure to serve it with a bowl for the tails. Or, buy peeled shrimp for easier eating. Fresh or frozen: Both are similar in quality. Frozen shrimp can be as high quality as fresh if it’s frozen as soon as it’s caught. Make sure to fully thaw the shrimp before you make the recipe.
Heat the broth first. Arborio rice immediately absorbs the broth if it’s hot. However, if the broth is cold it changes the temperature of the dish and affects the cooking process. Sauté the shrimp. To get a nice sear on the shrimp, cook them first in a hot pan and then set aside while making the risotto. Sauté the onion and garlic, then deglaze the pan with wine. Using wine to deglaze the pan adds a tangy, sophisticated flavor to risotto. Skip the deglazing if you prefer not cooking with alcohol. Stir in broth gradually, about 12 to 14 minutes. Add a few ladles, then keep stirring to incorporate the broth. Once it’s absorbed, add more. Continue in this way for about 12 minutes. Grab a glass of wine and enjoy the process! It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth. Add the shrimp and serve!
Add a green salad. Try Easy Arugula Salad or Goat Cheese Salad with Arugula Try a salad with fancy greens. like Go for Endive Salad with Parmesan & Orange or Watercress Salad with Apple & Parmesan Go for roasted green vegetables. Opt for Simple Roasted Broccolini or Epic Roasted Broccoli Add asparagus. Go for Lemony Broiled Asparagus or Baked Asparagus. Opt for green beans. Try it with Green Beans Almondine or Haricot Verts.
Make pastas like shrimp scampi, shrimp linguine, garlic shrimp pasta or shrimp primavera. Go for fast dinners, like a shrimp stir fry, honey garlic Shrimp, or shrimp fra diavolo. Try shrimp lettuce wraps, steamed shrimp, BBQ shrimp, or this fun shrimp and rice recipe. Opt for shrimp fajitas or a delicious shrimp marinade.
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1 pound medium shrimp, deveined (tail on or peeled) ½ teaspoon smoked paprika (or substitute standard paprika) ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon kosher salt 3 tablespoons butter
For the risotto:
½ cup minced white onion 3 cloves garlic, minced 1 quart seafood stock Kosher salt 2 tablespoons extra-virgin olive oil 2 cups dry white arborio rice 1 cup dry white wine, such as Pinot Grigio or Chardonnay** 1 cup shredded Parmesan cheese, plus more for garnish Zest of 1/2 lemon 1 teaspoon lemon juice Freshly ground black pepper
**If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.
