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9. Argentinean Red Shrimp a la Chesapeake Bay

Argentinean Red Shrimp a la Chesapeake Bay

A delectable dish that highlights the distinctive flavors and culinary traditions of the Chesapeake Bay region of the U.S.
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5 from 1 vote
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: Argentinian
Keyword: Argentinean Red Shrimp a la Chesapeake Bay, Argentinian Red Shrimp
Servings: 8 people
Calories: 518 kcal
9. Argentinean Red Shrimp a la Chesapeake Bay

Equipment

  • Large oven-safe skillet
  • Large Saucepan
  • wooden spoon
  • whisk
  • small bowl
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Paper towels

Ingredients

For the Shrimp:

  • 2 pounds Argentinean red shrimp, peeled and deveined
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp Old Bay seasoning
  • ½ tsp smoked paprika
  • Salt and freshly ground black pepper, to taste

For the Risotto:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • 6 cups chicken or vegetable broth
  • ½ cuo grated Parmesan cheese
  • Salt and freshly ground black pepper

For the Old Bay Aioli:

  • ½ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 ts[ Old Bay seasoning
  • Salt and freshly ground black pepper, to taste

Instructions

  • Preheat the oven to 350°F.
  • Rinse the Argentinean red shrimp and pat them dry with paper towels.
  • Melt the butter in a large oven-safe skillet over medium heat. Add the garlic, thyme, Old Bay seasoning, smoked paprika, salt, and pepper, and stir to combine.
  • Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and cooked through.
  • While the shrimp is cooking, make the risotto. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
  • Add the Arborio rice to the saucepan and stir to coat it with the oil. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
  • Add the white wine to the saucepan and stir until it is absorbed by the rice.
  • Add the chicken or vegetable broth to the saucepan, one ladleful at a time, stirring constantly and waiting until each ladleful is absorbed before adding the next.
  • Continue cooking and stirring the rice for 20-25 minutes, until it is creamy and tender. Stir in the Parmesan cheese and season with salt and pepper to taste.
  • Make the Old Bay aioli by whisking together the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper in a small bowl.
  • To serve, divide the risotto among 8 plates or bowls. Top each portion with a few cooked shrimp and a dollop of Old Bay aioli. Serve immediately.

Nutrition

Serving: 1serving | Calories: 518kcal | Carbohydrates: 44g | Protein: 31g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 282mg | Sodium: 1094mg | Potassium: 392mg | Fiber: 1g | Sugar: 1g
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