Whether you're just looking for something new to try, or want to impress a hot date - this dish is a winner! I prefer to pair mine with a glass of Chardonnay, but you can pick your beverage of choice. Bon Appétit!!
- 1 tbsp. lemon juice
- 1 tbsp. olive oil
- 3 cloves garlic, minced
- 1 tsp. crushed dried tarragon
- 1/4 tsp. salt
- 1 tbsp. butter
- 1/3 cup chopped onion
- 2/3 cup cooked arborio rice
- 1 14.5-oz can reduced sodium chicken broth
- 1 cup sweet corn
- 1/4 cup grated parmesan cheese
- lemon wedges for garnish
- 1 lb fresh large shrimp (deveined)
Start with prepping the shrimp by peeling and deveining them. Rinse, pat dry, and put them in a resealable bag and set in a shallow dish. In a small bowl combine lemon juice, garlic, tarragon, and salt then pour over the shrimp, seal the bag, mix it together and set it aside to marinate for 15-25 minutes.
For the risotto, heat butter over medium heat in a saucepan until melted. Add the onion and cook for 5 minutes, stirring occasionally until tender then mix in the rice and cook for 2 minutes. Slowly stir in broth and bring to a boil, reduce heat. Simmer, uncovered for 15 minutes then remove from heat and stir in corn. Let stand for a few minutes, until heated through. The rice should be tender but slightly firm and creamy. Stir in the parmesan. Now it's time to cook those shrimpies! You can use a skillet or the grill. Your choice!
-If you use a skillet, heat over medium heat, add shrimp and marinade and cook for about 3-5 minutes, or until they are opaque.
-For the grill, drain shrimp and save the marinade. Place the shrimp on metal skewers and brush them with the remaining marinade. Place the shrimp on the grill rack directly over medium-high heat. Cook for 2-3 minutes, turnover then cook the other side for another 2-3 minutes.
40 minutes. 308 calories, 8g fat, 171mg chol., 32g carbs, 2g fiber, 27g protein, 643mg sodium