One way we like to make the most of our summer zucchini is by putting one in a fluffy, cheesy quiche.
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.
We love all our Sneaky Greens products, but our seasoning salt and pepper is especially close to our hearts because of its versatility (not to mention it's pretty to look at!). We put it on just about everything, from entire Sunday slow cooker dinners to simple sides. Here's a little bit more about our favorite spice pairing.
Just like all our products, our Sneaky Greens Seasoning Salt and Seasoning Pepper are both certified organic and are hand-blended with kale and mustard greens. They're completely free of GMOs, gluten, preservatives, pesticides, herbicides, anti-caking agents, irradiation and artificial ingredients. Our Seasoning Salt and Seasoning Pepper are also made with the following:
- Himalayan Pink Salt
- Organic Black Pepper
- Organic Paprika
- Organic Garlic
- Organic Onion
Our Favorite Recipes That Use Our Seasoning Salt and Pepper
- Roasted sweet potatoes
- French fries or hash browns
- Anything that goes on the grill (fish, steak, veggies—you name it!)
- Panko-crusted baked chicken (we just mix it in with the Panko crumbs!)
- Slow cooker roasts with onions, potatoes and carrots (we also love to pan-fry zucchini with the same seasonings for a healthy side)
- Fresh mango (we swear it's good!)
- Stuffed green peppers
Our seasoning salt and pepper is available in our online store:
Happy Friday, friends! When's the last time you thought about the ingredient sources of your favorite kitchen products? It's an important thing to consider. Here's why.
At Sneaky Greens, we have a zero tolerance policy for any and all chemicals, pesticides, and herbicides. They strip the soil of microbial activity, which plants need in order to soak up nutrients. If those nutrients don't make it into the plant, they definitely won't make it into your stomach. Plus, chemicals in the soil will become chemicals in your food; we can't in good conscience create a chemical product for you and your family to ingest. We wouldn't do it to our own families.
Since we can't grow everything that goes into our certified organic spices and seasonings, we're extremely strict about the herbs and spices we do purchase. Our garlic is certified organic and grown in the U.S.A., and we make it a point to seek out companies who offer fair trade items. If we could, we would make every aspect of Sneaky Greens a home-grown effort, but we settle for second best by working with companies and farmers who cherish the earth as much as we do. Now that's something to take comfort in next time you use our products to make your favorite meals.
With love from our family to yours,
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