Trust us when we say we love staple summertime foods just as much as anyone else. Corn on the cob, grilled veggies, coleslaw, burgers, fish tacos—we should probably stop ourselves before we get too carried away. But for quiet nights at home when there's no barbecue or potluck on the agenda, we have a few go-to dinners up our sleeves that just seem to suit the hot weather. This recipe for shrimp and pea risotto is the best of the best on that list of great summertime dinners. It feels like a sophisticated dish but it couldn't be easier to make and tastes so great you don't even need to cook a side dish (except maybe some toasted bread). Here's how we do it.
By the way, our recipe below was originally adapted from a great "risotto" recipe by Ina Garten. Her method for cooking the Arborio rice is easy peasy (sorry, we couldn't resist the pea pun) and is practically maintenance-free. None of that constant stirring business, thank you very much.
This recipe serves about 4. For 2 servings, simply cut the ingredient amounts in half.
- 1 pound large shrimp, peeled and de-veined
- Cooking spray
- 1/4 cup fresh lemon juice
- 2 tablespoons butter, melted
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh flat-leaf parsley, chopped
- Sneaky Greens Himalayan Pink Salt grinder
- Sneaky Greens Organic Black Peppercorn grinder
- 1 1/2 cups Arborio rice
- 5 cups chicken stock, simmering
- 1 cup Parmesan cheese, finely grated
- 1/2 cup dry white wine
- 5 tablespoons butter (dice 3 tablespoons and melt the other 2)
- 1 cup frozen peas
- First, preheat the oven to 350 degrees.
- Put the rice and 4 cups of the chicken stock together in a dutch oven. Cover with a lid and bake for 45 minutes. You want to make sure the rice is al dente and most of the liquid is absorbed (but not all of it).
- Remove from the oven and set on a burner. Turn the oven up to a toasty 425.
- Add the remaining cup of chicken stock, the white wine, the Parmesan, the butter, and our Sneaky Greens Himalayan Pink Salt and Black Pepper to taste. Stir until thick and creamy (about a minute or two).
- Put the risotto to rest for a while by turning the burner to its lowest setting and covering with a lid. Stir occasionally.
- Now let's tackle the stars of the show: the shrimp! Prep the shrimp by carefully peeling and de-veining them. Spray a 13 x 9 inch baking dish with cooking spray and arrange them in a single layer in the dish.
- Combine the lemon juice, 2 tablespoons of melted butter, Worcestershire sauce and chopped parsley; drizzle the mixture over the shrimp until all of them are evenly coated.
- Grind our Sneaky Greens Himalayan Pink Salt and Black Pepper over the shrimp to taste. Flip the shrimp and repeat.
- Pop them in the oven and let them cook for about 8 minutes. When they're done, take them out and carefully add them to the risotto pot (the risotto should still be nice and hot). Finally, add the peas. Mix everything gently to combine. Once the peas are warmed, serve immediately.