Monday, June 8, 2020

Sweet Corn Risotto with Old Bay Shrimp

Sweet Corn Risotto with Old Bay Shrimp

If in that location’second a summertime comfort food, this is it. Adding corn to anything relatively summery is a given. I set it on well-nigh everything inward the summertime. And if you lot’re from Maryland, or even visited, you lot know that Old Bay seasoning is real pop here. It makes me intend of eating crabs with family unit in addition to eating alllll the steamed shrimp I possibly can. It’s SO GOOD.


Sweet Corn Risotto with Old Bay Shrimp


I don’t know if Old Bay is something that a lot of people take had or know virtually, because I’ve been surrounded past it my whole life because of where I live. If yous haven’t tried it, you lot must. It’sec a delicious seasoning blend that tastes amazing on seafood. I can’t really describe the flavour. It but tastes similar Old Bay to me.


I know that’sec super helpful. But there’s actually no other style to depict it! I believe it has more or less celery salt, paprika, pepper, too several other spices in it. But it’second SO delicious.


Sweet Corn Risotto with Old Bay Shrimp


The shrimp are super merely prepared. They’re tossed inwards a piddling olive crude oil together with Old Bay, as well as so sautéed in butter. Shrimp + butter = tally made inward sky.


And the risotto alongside the corn addition is AMAZING. I mean corn makes everything amend, simply amongst the creamy risotto together with parm, it’s unreal. I added parm because what’second risotto without it? And or so chopped chives too basil for a niggling freshness.


Sweet Corn Risotto with Old Bay Shrimp


So yes, I idea that summertime comfort food was the perfect manner to depict this meal. When the nights are getting only a tad flake cooler, together with the days aren’t and so scorching hot, this is what I want to consume.


As platitude equally it sounds, I can’t go over the atmospheric condition we’ve been having the by calendar week or so. The humidity has gone WAY downwardly together with the temperature has been inward the seventies. The nights are slightly chilly and nosotros’ve been having the windows open as well as it’s merely been glorious. Late summer weather condition as well as early autumn makes me the happiest.


Sweet Corn Risotto with Old Bay Shrimp


Tell me: do yous accept whatsoever late summer plans? I’thousand going to upstate NY this weekend to see some wineries too breweries and I’one thousand SO excited. If you’ve been, reach me your recommendations!






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Sweet Corn Risotto amongst Old Bay Shrimp



This elementary risotto is a perfect stop of summertime comfort repast. Sweet corn gets added into the creamy risotto, too it'sec topped alongside delicious Old Bay shrimp!




Course

Main Course





Prep Time 15 minutes


Cook Time 35 minutes


Total Time fifty minutes




Servings four




Ingredients





  • 1
    pound
    shrimp, peeled as well as deveined


  • 2
    tablespoons
    olive rock oil, divided


  • 3
    teaspoons
    Old Bay seasoning


  • two
    tablespoons
    unsalted butter, divided


  • one
    medium sweetness onion, chopped


  • three
    cloves
    garlic, chopped


  • 1 i/ii
    cups
    arborio rice


  • ane
    quart
    depression sodium chicken broth, warmed


  • iv-v
    ears corn, cut off the cob


  • juice of ½ a lemon


  • one
    loving cup
    freshly grated parmesan cheese, plus extra for serving


  • one/iv
    teaspoon
    common salt


  • i/iv
    teaspoon
    pepper


  • ii
    tablespoons
    chopped chives, addition extra for serving


  • 2
    tablespoons
    chopped basil, plus extra for serving





Instructions





  1. Add the shrimp to a medium bowl in addition to add together 1 tablespoon of the olive crude oil together with Old Bay seasoning. Toss to combine. Set aside.




  2. Heat a big dutch oven or pot to medium rut. Add the remaining tablespoon of olive crude too one tablespoon of butter. Once melted, add together the garlic and onion too sauté for four minutes or until softened.




  3. Add the rice too prepare for 2-3 minutes, stirring frequently. Add well-nigh two cups of the chicken broth as well as stir. Reduce estrus to medium. Stir risotto oftentimes, continuing to add more than broth as it gets absorbed. Repeat until all liquid is absorbed as well as rice is al dente.




  4. Right before risotto is finished cooking, make the shrimp. Heat a big skillet over medium-high heat in addition to add together the remaining tablespoon of butter. Once hot, add together the shrimp too sauté for two-4 minutes or until cooked through. Set aside.




  5. Once risotto is finished cooking, stir in the corn, lemon juice too parmesan cheese, and then add the chopped chives and basil. Stir to combine. Season to taste amongst common salt as well as pepper.




  6. To serve, summit the risotto alongside shrimp, extra chopped chives together with basil, as well as extra grated parmesan cheese. Add a crush of lemon if desired also.









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