Ingredients
For the Shirmps
1 Tablespoon Oil
1 ½ Teaspoon Creole Spice Blend
1 Tablespoon Lemon juice
200 Grams Cleaned & De Veined Shrimps
Salt to Taste
For the Risotto
1 + 1 Tablespoon Butter
1 Small White Onion - chopped
2 Big Cloves Garlic - minced
½ Cup Arborio Rice
2 Tablespoons White Wine
1 ½ Cups Vegetable broth
1/3 Cup Fresh Peas
2 Tablespoons Parmigiana Cheese - grated
Salt & Black pepper powder to taste
1 Teaspoon Lemon juice
Method
For the Shrimp
Mix the oil and creole spice blend and marinate the shrimp in it. Keep it aside for 15 minutes.
After 15 minutes grill the shrimp in a lightly oiled pan until cooked, about 3 minutes per side.
For the Risotto
In a pan boil the fresh peas till done. Drain the water and keep aside.
In a another heat the stock and keep it simmering on low flame.
Melt a tablespoon of butter in large pan. Add the onion and garlic, saute until the onion softens only, for about 3 - 4 minutes.
Add the rice
stir to coat with the butter.
Add the wine, de glaze the pan and stir while simmering until it is gone.
Add 1/2 cup of the stock at a time and stir while simmering until it is gone
and nearly absorbed.
Continue until the rice is cooked al dente.
Mix in the parmigiana and remaining tablespoon butter and stir until the cheese, black pepper powder and butter. Stir it till the cheese melts.
Mix in the peas and
give stir it well.
Remove from heat and mix in the lemon juice.
Serve this in a plate with the grilled shrimps on top.
Enjoy !!!
Labels : Single Serving, Grilled, Shrimps, Risotto, Arborio Rice, Wine, Green Peas, Italian, Fish Friday, Seafood/Fish, Creole Spice Blend, Mexican
Fish Friday Foodies - July 2019 - Grilled Seafood - Host of the month is Stacy.
Campfire Salmon from Culinary Adventures with Camilla
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Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe
1 + 1 Tablespoon Butter
1 Small White Onion - chopped
2 Big Cloves Garlic - minced
½ Cup Arborio Rice
2 Tablespoons White Wine
1 ½ Cups Vegetable broth
1/3 Cup Fresh Peas
2 Tablespoons Parmigiana Cheese - grated
Salt & Black pepper powder to taste
1 Teaspoon Lemon juice
Method
For the Shrimp
For the Risotto
In a pan boil the fresh peas till done. Drain the water and keep aside.
In a another heat the stock and keep it simmering on low flame.
Fish Friday Foodies - July 2019 - Grilled Seafood - Host of the month is Stacy.
Campfire Salmon from Culinary Adventures with Camilla
Grilled Gumbo from Palatable Pastime
Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe
Sounds amazing Sneha. Love risotto.
ReplyDeleteLove that this is a recipe for one! Sounds delicious.
ReplyDelete