Garlic Shrimp Risotto

Garlic Shrimp Risotto

My family absolutely LOVES seafood! Well honestly we really just love food. But living in the South & near the Gulf, seafood really is a big thing!

Shrimp & Grits is a Southern staple & we absolutely love it. But sometimes when my guys want shrimp & grits I want a little twist. A little something more. This recipe is that something!

Garlic Shrimp Risotto

Risotto is one of those dishes that is more than the sum of it’s parts. It’s rice taken up a notch. AND it allows you to play around with flavors & texture more than grits will.

This recipe also allows for so many substitutions – see those at the bottom of this post – that you can easily make it your own!

Ingredients:

For the Shrimp Mixture

  • 3 Tbsp olive oil, divided use (you could also use butter)
  • 1 Lb large shrimp, peeled and deveined
  • 2 medium garlic cloves, chopped
  • 1/4 cup onion, finely chopped
  • 3 cup(s) kale, washed & stemmed
  • salt & pepper to taste

For the Risotto

  • 1 cup Medium or short grain rice
  • 2 Tbsp olive oil or butter
  • 1 1/2 cup(s) veggie or chicken broth (water is fine in a pinch)
  • salt & pepper to taste

Instructions

For the Garlic Shrimp w/ Kale

Season your shrimp with salt and pepper. Set aside.

Heat 1 Tbsp. of the olive oil – enough to coat the bottom of the pan – in a large flat bottom pan over medium-high heat.

Add onions & sauté until translucent. Stir in garlic during & sauté 30 seconds.
Add in the kale & cook until just wilted but still bright green.

Add the shrimp last & cook until they turn pink, about 3-5 minutes. Do NOT overcook.

Shrimp mixture for Garlic Shrimp Risotto

For the Risotto:

Melt remaining olive oil (I like to substitute butter) in a 2qt saucepot. Add the rice, season with salt & pepper, and stir to coat.

Starting the risotto

Start adding liquid a small amount at a time – just enough to cover the rice & bring to a boil stirring constantly.

When making risotto, add liquid a small bit at a time. Let it absorb before adding more

Turn down the heat to medium and continue cooking, adding more liquid as it is absorbed. Once all the liquid is absorbed the risotto should be fully cooked & creamy. If its not, keep going until it is – adding liquid & stirring as you go.

The key to making risotto perfectly  creamy is how you add the liquid

Substitutions & Additions

Sometimes we like the risotto extra creamy. That’s when I add:

  • milk to the liquid
  • cheese – stir it in at the end. Any kind of easy melting cheese works, I change it up depending on the rest of the meal (bleu cheese with steak, cheddar with TexMex, etc)

To the shrimp mixture, you could:

  • add halved cherry tomatoes for a little extra zing. Add them with the onions so they can blister.
  • leave out the kale or substitute your favorite green veg (arugula, mustard greens, even peas, green beans or asparagus)

Plate up the risotto & top with the shrimp mixture! Then enjoy this delicious meal with a glass of chilled Pinot Grigio or Sauvignon Blanc!

Cheers!

Garlic Shrimp Risotto w/ Kale
Garlic Shrimp Risotto

Garlic Shrimp Risotto

Yield: 4
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 2 minutes

Shrimp & Grits is a Southern staple & we absolutely love it. But sometimes when my guys want shrimp & grits I want a little twist. A little something more. This recipe is that something!

Ingredients

  • 3 Tbsp olive oil, divided use (you could also use butter)
  • 1 Lb large shrimp, peeled and deveined
  • 2 medium garlic cloves, chopped
  • 1/4 cup onion, finely chopped
  • 3 cup(s) kale, washed & stemmed
  • 1 cup Medium or short grain rice
  • 1 1/2 cup(s) veggie or chicken broth (water is fine in a pinch)
  • salt & pepper to taste

Instructions

FOR THE SHRIMP MIXTURE

Season your shrimp with salt and pepper. Set aside.

Heat 1 Tbsp. of the olive oil - enough to coat the bottom of the pan - in a large flat bottom pan over medium-high heat.

Add onions & sauté until translucent. Stir in garlic during & sauté 30 seconds. Add in the kale & cook until just wilted but still bright green.

Add the shrimp last & cook until they turn pink, about 3-5 minutes. Do NOT overcook.

FOR THE RISOTTO

Melt remaining olive oil (I like to substitute butter) in a 2qt saucepot. Add the rice, season with salt & pepper, and stir to coat.

Start adding liquid a small amount at a time - just enough to cover the rice & bring to a boil stirring constantly.

Turn down the heat to medium and continue cooking, adding more liquid as it is absorbed. Once all the liquid is absorbed the risotto should be fully cooked & creamy. If its not, keep going until it is - adding liquid & stirring as you go.

Plate up the risotto & top with the shrimp mixture! Then enjoy this delicious meal with a glass of chilled Pinot Grigio or Sauvignon Blanc!

Cheers!

Notes

Substitutions & Additions:

Sometimes we like the risotto extra creamy. That's when I add:

  1. milk to the liquid
  2. cheese - stir it in at the end. Any kind of easy melting cheese works, I change it up depending on the rest of the meal (bleu cheese with steak, cheddar with TexMex, etc)

To the shrimp mixture, you could:

  1. add halved cherry tomatoes for a little extra zing. Add them with the onions so they can blister.
  2. leave out the kale or substitute your favorite green veg (arugula, mustard greens, even peas, green beans or asparagus)

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 290Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 241mgSodium: 1495mgCarbohydrates: 15gFiber: 0gSugar: 1gProtein: 28g

I am not a nutritionist or dietician. Please consult one or your doctor if you are on a special diet. These numbers are auto-generated based on the ingredients in my recipe.

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