Argentinean Red Shrimp a la Chesapeake Bay
518kcal
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
Equipment
- Large oven-safe skillet
- Large Saucepan
- wooden spoon
- whisk
- small bowl
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Paper towels
Method
- 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
Serving1servingCalories518kcalCarbohydrates44gProtein31gFat21gSaturated Fat6gCholesterol282mgSodium1094mgPotassium392mgFiber1gSugar1g