We have leftovers… right?
To me there is just something so romantic about a well prepared seafood dinner. White wine, fresh herbs, garlic, and butter fill the air with the most enticing aroma. Pair that with bright fresh shrimp over risotto and now you’ve caught my undivided attention!
I wanted to do something special for Matt and I without having to get all dressed up and spending a bunch of money on over priced cocktails. It’s that the worst! So I asked Matt to pick up a bottle of wine while I got the rest ready.
Risotto sounds like something a chef could make but I assure you, with this method it is much easier than you would think. Creamy Parmesan Risotto topped with Spicy Grilled Shrimp is a feast for your eyes as well as your belly. Host the most amazing home cooked dinner date night yet with this delicious and romantic recipe.
Prep time: 15 Minutes Cook time: 1 hour Serves 4
The Parmesan Risotto
- 4 1/2 cup Chicken Stock
- 1/2 cup White Wine
- 1 tbsp. Herbes de Provence
- 1 clove Garlic, minced
- 1 Bay leaf
- 3 tbsp. Butter
- 1 1/2 cup Arborio Rice
- 1 cup Parmesan Cheese
- 2 tsp. Kosher Salt
- 1 tsp. freshly ground Black Pepper
The Cilantro Lime Shrimp
- 1 pound of shrimp, peeled and deveined
- 2 Tbsp. Fresh Cilantro, chopped
- 2 Tbsp. Chili Powder
- 1 Tbsp. Garlic Powder
- 2 tsp. Ground Cardamom
- Zest of one Lime
- Juice of one Lime
- Dash of Kosher Salt and Pepper
- 1 tbsp. Butter
Preheat your oven to 350 degrees.
In a large pot over high heat, bring the chicken stock, herbes de provence, and one bay leaf to a boil.
In a Dutch oven over low heat, sauté the garlic in 2 tablespoons of butter. When the garlic becomes fragrant add the rice. Sauté until the rice turns golden brown. Stir constantly and keep and eye on it so that it does not burn. Add the wine and keep stirring. Next, careful add the 4 cups of the hot chicken stock to the Dutch oven. Reserve the last 1/2 cup for later. Use a ladle because you will risk bodily harm if you try to pour it. Slowly stir the mixture and season with the salt and pepper. Place the Risotto in the oven for 45 minutes.
In a large mixing bowl, combine the shrimp, cilantro, chili powder, garlic powder, cardamom, lime zest, salt and pepper to the bowl. Toss the shrimp to evenly coat in the spices and herbs. Cover the bowl with plastic wrap, and set in the fridge to marinate.
When there is about 10 minutes left on the risotto, melt a tablespoon of butter in a grill pan over medium high heat. When the butter begins to bubble, add the shrimp to the pan. It might take one or two batches to cook all the shrimp depending on the size of your grill pan. Grill the shrimp for about 2 minutes on each side. They should turn bright pink. Squeeze the lime juice over the shrimp and remove the shrimp from the pan.
Carefully remove the risotto from the oven and stir in one more tablespoon of butter, the reserved chicken stock, and the parmesan cheese. Pour the spicy grilled shrimp over the top of the creamy parmesan risotto, and garnish with a bit of chopped cilantro. Serve and enjoy!