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Fresh Pea Risotto with Spicy Grilled Shrimp

Fresh Pea Risotto with Spicy Grilled Shrimp

More of summers bounty is starting to show up at the farmers market and this weekend I came across some fresh peas in their pods. Although it takes a bit of work to get the peas from their protective pods, I always enjoy fresh, sweet and crispy peas. I most often just add them to salads but their sweetness works so well in cheesy risotto that it is hard to resist making a least one batch every summer. Risotto also takes some effort to make but this one with is nice and creamy and with the sweet peas, a splash of lemon, and a hit of mint is just bursting with summery freshness is so worth it.

I wanted to turn this risotto into more of a light meal and one great way to do so is to simply add some shrimp. I could easily have just added the shrimp directly to the risotto along with the peas at the end but I was thinking that I could kick things up a notch by hitting the shrimp with the Creole spice blend that I use on shrimp in shrimp po' boys. I was also thinking that shrimp tossed in a simple mint pesto would also be really nice on this fresh pea risotto.

Fresh Pea Risotto with Spicy Grilled Shrimp

(makes 4 servings)
Printable Recipe

Ingredients:
1 tablespoon oil
1/2 tablespoon creole spice blend
1/2 pound shrimp (peeled and deveined)
1 tablespoon butter
1 onion (diced)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup white wine
2 cups chicken broth (or vegetable broth)
1 cup fresh peas
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste
1 splash lemon juice
1 teaspoon lemon zest
1 tablespoon mint (chopped)

Directions:
1. Mix the oil and creole spice blend and marinate the shrimp in it.
2. Melt the butter in large sauce pan.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the rice and stir to coat with the butter.
6. Add the wine, deglaze the pan and stir while simmering until it is gone.
7. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8. Mix in the peas, parmigiano reggiano and butter and stir until the cheese and butter has melted.
9. Remove from heat and mix in the lemon and mint and serve.
10. Grill the shrimp until cooked, about 2-3 minutes per side.

Similar Recipes:
Shrimp and Andouille Grits
Asparagus Risotto with a Poached Egg
Baby Artichoke Heart Quinoa Risotto with Shrimp and Meyer Lemon Pesto
Creamy Pea and Artichoke Pesto Pasta Salad
Fresh Pea Salad
Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream

33 comments:

mr. pineapple man said...

oh god that looks heavenly!

Claudia said...

You are so right - shelling the peas is so worth it (even if I guiltily eat the whole pod while shelling). Delicious summer bounty at its best.

smalltownoven said...

This looks delicious! Seafood has always been my weak area. I'm always afraid of drying it out. Question: How do you feel about fresh v. frozen peas? I've never actually used fresh as I thought I heard that they lose their nutritional value rather quickly so frozen is your best bet health-wise? Thanks for the recipe!

tash said...

OH yes please! Looks fabulous! I can't wait to try!

tash :)

Rosa's Yummy Yums said...

Your risotto is fabulous! A terrific combination!

Cheers,

Rosa

Lidysan y Marcos - Los Mol said...

I love this recipe.Fantastic¡¡¡
Thank for the recipe...ummm

belleaukitchen said...

wow, this looks so great, as you know i'm a huge fan of risotto.. and FYI @ smalltownoven I always use frozen peas in my risotto unless I can get fresh and use them that day. Around here (UK) they freeze the peas as they pick them in the field, so you can't really get much fresher... and I add mine at the last minute, so they barely cook, just heat through and it works every time!
x

James said...

Nice one! I was just about to post exactly the same thing.... must be the season

Joanne said...

Fresh peas DEFINITELY kick this up a notch! As does that spicy shrimp.

Pam said...

What a great way to spice up the rich and creamy risotto!

margie said...

i come here every day. yesterday i bought all the ingredients for risotto plus scallops, an easy substitute for shrimp. i opened up your blog this morning to hunt down a risotto recipe, my first try, and you beat me to the punch. i am a great cook but risotto has always seemed daunting to me.

Adventures in Domestic Cooking said...

Oh goodness, that looks delicious!!

bellini valli said...

Peas are a celebration of Spring Kevin. Gardens are slow to start so we are still enjoying Spring peas which would be delicious in this risotto.

James said...

Just had the leftover risotto and added chorizo too - everything tastes better with chorizo

aforkfulofspaghetti said...

My, that looks good - and, as you say, perfect for summer! Mmm... shrimp....

Jennifurla said...

This looks fabulous

Tiffiny Felix said...

Yum, yum, yum!! I love risotto! I can't wait for our famer's market to get going :)

Cheryl said...

Wow, that sure looks yummy Kevin!

Cooking with Kait said...

I wish I could reach into the computer right now and grab one of those shrimps. Yummy.

Natalie said...

yum--can't go wrong with risotto! I've never cooked with fresh peas before, I'll be on the lookout for them!

RamblingTart said...

Ohhhh, love that risotto, Kevin. :-) Mmm, and such a grand accompaniment to those beautiful shrimp. This is lovely comfort food. :-)

We Are Not Martha said...

Pea risotto is my favorite! And while I could eat it as a meal (probably 3 times a day), I'm sure it's a million times better with spicy grilled shrimp!

Sues

Magic of Spice said...

Looks fantastic!

She'saPistol said...

Kevin, if you like risotto and shrimp, I think you'd love shrimp and grits, an American Southern comfort food. Here's a friendly challenge: find a recipe you like and add your Kevin magic to it!

Cara said...

Before reading your recipe I was guessing that you might have put an Asian spin on the risotto with the shrimp and peas. But creole sounds good too!

Kirsten Lindquist said...

I love your blog kevin! You always inspire me.

DestinedBridesmaid said...

wow this really looks fantastic! I think this recipe is a keeper.

Muneeba said...

Very few dishes in this world more comforting than risotto ... creamy dreamy rice topped with some kickin' shrimp .. love!

defined benefit plan said...

this lokos so goood! can I have some?

Nicisme said...

What a fabulous fresh, summery dish Kevin! I know summer's here when I see that before me!

PreeOccupied said...

The Risotto looks gorgeous. I have to try making this. Would you have recommendations for good Farmers' Market around Sheppard and Yonge?

I have gone to the Mel Lastman one, but not quite impressed.

katiez said...

What a pretty risotto! I agree - fresh peas in spring are such a treat - even if they're a bit of work. The best things always are!

Kevin said...

smalltownoven: I normally use frozen peas but I like the texture of the fresh peas so during the summer I pick them up a few times.

PreeOccupied: Since I live within walking distance of the Saint Lawrence Market, I rarely make it that far north for farmers markets so I am not really sure.

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