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Fresh Pea Risotto with Spicy Grilled Shrimp

[heart_this] · Jun 17, 2010 · 35 Comments

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

Fresh Pea Risotto with Spicy Grilled Shrimp

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 4
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

Food, Gluten-free, Italian, Main Course, Recipe, Rice, Risotto, Seafood, Shrimp, Southern

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Reader Interactions

Comments

  1. mr. pineapple man says

    June 17, 2010 at 2:14 am

    oh god that looks heavenly!

    Reply
  2. Claudia says

    June 17, 2010 at 3:44 am

    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.

    Reply
  3. Anonymous says

    June 17, 2010 at 3:49 am

    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!

    Reply
  4. tash says

    June 17, 2010 at 5:38 am

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

    tash 🙂

    Reply
  5. Rosa's Yummy Yums says

    June 17, 2010 at 5:38 am

    Your risotto is fabulous! A terrific combination!

    Cheers,

    Rosa

    Reply
  6. Lidysan y Marcos - Los Mol says

    June 17, 2010 at 6:49 am

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

    Reply
  7. Anonymous says

    June 17, 2010 at 6:54 am

    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

    Reply
  8. James says

    June 17, 2010 at 8:47 am

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

    Reply
  9. Joanne says

    June 17, 2010 at 10:19 am

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

    Reply
  10. Pam says

    June 17, 2010 at 11:08 am

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

    Reply
  11. margie says

    June 17, 2010 at 12:16 pm

    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.

    Reply
  12. Adventures in Domestic Cooking says

    June 17, 2010 at 12:29 pm

    Oh goodness, that looks delicious!!

    Reply
  13. bellini valli says

    June 17, 2010 at 12:35 pm

    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.

    Reply
  14. James says

    June 17, 2010 at 1:01 pm

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

    Reply
  15. aforkfulofspaghetti says

    June 17, 2010 at 1:03 pm

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

    Reply
  16. Jennifurla says

    June 17, 2010 at 2:49 pm

    This looks fabulous

    Reply
  17. Tiffiny Felix says

    June 17, 2010 at 4:10 pm

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

    Reply
  18. Cheryl says

    June 17, 2010 at 4:31 pm

    Wow, that sure looks yummy Kevin!

    Reply
  19. Cooking with Kait says

    June 17, 2010 at 4:37 pm

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

    Reply
  20. Natalie says

    June 17, 2010 at 5:14 pm

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

    Reply
  21. RamblingTart says

    June 17, 2010 at 5:20 pm

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

    Reply
  22. We Are Not Martha says

    June 17, 2010 at 5:30 pm

    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

    Reply
  23. Magic of Spice says

    June 17, 2010 at 7:18 pm

    Looks fantastic!

    Reply
  24. She'saPistol says

    June 17, 2010 at 10:43 pm

    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!

    Reply
  25. Cara says

    June 18, 2010 at 12:17 am

    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!

    Reply
  26. Kirsten Lindquist says

    June 18, 2010 at 3:55 am

    I love your blog kevin! You always inspire me.

    Reply
  27. DestinedBridesmaid says

    June 18, 2010 at 12:55 pm

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

    Reply
  28. Muneeba says

    June 18, 2010 at 1:48 pm

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

    Reply
  29. defined benefit plan says

    June 18, 2010 at 5:09 pm

    this lokos so goood! can I have some?

    Reply
  30. Nicisme says

    June 18, 2010 at 8:37 pm

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

    Reply
  31. PreeOccupied says

    June 18, 2010 at 9:17 pm

    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.

    Reply
  32. katiez says

    June 20, 2010 at 9:41 am

    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!

    Reply
  33. Kevin says

    June 22, 2010 at 2:20 am

    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.

    Reply
  34. Lisa says

    June 4, 2019 at 6:22 pm

    This was a very easy and delicious meal to make. There is a knack to getting the rice cooked enough but I’ve figured it out. I will certainly put this into my regular menu rotation.

    Reply
  35. Virginia says

    May 29, 2022 at 7:48 pm

    Once again, 34 “reviews” and, if you give a couple of the posts the benefit of the doubt, it appears that maybe 5 people actually made the dish. To “anonymous” who says “as you know, I’m a huge fan of risotto…”–seriously? Who are you and who could possibly know you are a huge fan. Craziness.
    Please, make the dish and review. It was delicious, especially with fresh spring peas. As you know, I grow them each spring in my garden! LOL!

    Reply

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