Lemon Risotto with Blackened Shrimp
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
Directions
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Lemon Risotto:
Bring broth to a simmer in large saucepan over medium heat; reduce heat to low; cover to keep warm, very important for making risotto.
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.
Add 1 1/2 c. hot broth; simmer until absorbed, stirring occasionally to keep rice from sticking. Add remaining broth, 1/2 c. at a time, allowing broth to be absorbed before adding more, stirring frequently* until rice is creamy and tender, about 35 minutes.
Taste occasionally, rice should be nice and creamy, but still lightly al dente.
Stir in Parmesan cheese, lemon juice, and lemon zest. Season risotto, if needed, with salt and pepper.
Top each serving with arugula and the shrimp. Scatter with sweet peas. Sprinkle on more freshly shaved Parmesan cheese, if desired.
4-6 servings.
Blackened Shrimp:
For the blackening rub, combine first seven ingredients in a bowl; stir to thoroughly mix.
Coat shrimp with the blackening rub. There will be more rub than needed, just save the extra for grilled chicken, pork or seafood.
Combine the butter and olive oil in a sauté pan. Heat over medium-high heat until hot and bubbly, but not brown. Add the shrimp; cook quickly, about 1 to 1 1/2 minutes per side, until blackened in patches. Remove from the pan.
Serve warm over the Lemon Risotto.
4-6 servings.