Description

Don't wait for meatless days to try this fabulous dish. The lemon risotto and blackened shrimp are perfect compliments to each other. The meal is so good, it's the perfect one to serve for when company comes.

Ingredients

• Lemon Risotto:
• 6-8 c. canned low-salt chicken broth
• 1 1/2 T. butter
• 1 1/2 T. olive oil
• 2 large shallots, finely chopped
• 2 c. arborio rice (a special rice used for risotto)
• 1/2 c. good quality dry white wine at room temperature, available in small bottles. If you're against using wine, just skip it.
• 1 c. freshly grated, good quality Parmesan cheese, not the one in the green container
• 2 T. freshly squeezed lemon juice
• 4 t. grated lemon peel
• 1 recipe Pan-Seared and Blackened Shrimp (see recipe below)
• 2 c. fresh arugula
• 1 c. tiny frozen peas, thawed and warmed
• Blackened Shrimp:
• 2 t. brown sugar
• 1 t. chili powder
• 1 t. cumin
• 1 t. sweet smoked paprika
• 1 1/2 t. granulated garlic
• 1 1/2 t. sea salt
• 1 t. dried oregano
• 1 lb. jumbo shrimp
• 1 T. butter
• 1 T. extra virgin olive oil

Steps

1. Lemon Risotto:
2. Bring broth to a simmer in large saucepan over medium heat; reduce heat to low; cover to keep warm, very important for making risotto.
3. Melt the butter with the olive oil in a heavy large saucepan over medium heat. Add shallots; sauté until tender, about 6 minutes. Add rice; stir occasionally for about 30 seconds, no longer, you don't want it to brown. Reduce heat slightly; add wine; stir until evaporated, about 30 seconds.