Rosemary Roasted Shrimp with Risotto

1 Oct

A quick, satisfying dish. Add a side of roasted asparagus or a garden salad (or both!) to round out the meal.

Time: 30 minutes            Serves: 2


  • Shrimp

  • 1/2 lb raw shrimp, peeled & deveined (I used Jumbo – about 12)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • sea salt & black pepper, freshly ground – to taste
  • leaves from 1 branch fresh rosemary, torn/chopped
  • Risotto

  • 1 1/2 cups chicken stock (keep more on hand, or some water)
  • 1 tbsp olive oil
  • 1/2 cup arborio rice
  • 1/4 cup white wine
  • 2 tbsp Aloutte garlic & herb spreadable cheese or similar

How to make it

  • Shrimp

  • Combine olive oil, lemon juice, garlic, seasoning and rosemary in a small non-reactive bowl. Whisk together. Add shrimp and let sit for 15 minutes, tossing 2-3 times.
  • Preheat oven to 400F. Line a baking sheet with aluminum foil (for easy clean up). Place shrimp on sheet.
  • Roast for 4-6 minutes, until pink and just firm.
  • Risotto

  • Bring stock to a boil in a small saucepan, then reduce heat to low & keep warm.
  • Heat olive oil in a medium saucepan/skillet over medium heat. Add rice. Stir to coat & toast for 1-3 minutes.
  • Carefully add wine and cook, stirring, until no liquid remains, about 2-3 minutes.
  • Begin adding broth 1/4 cup at a time, stirring after each addition until most of the liquid is absorbed before adding more.
  • This process takes about 20 minutes in total.
  • Add cheese and remove from heat. Mix to incorporate.
  • *Rice should be creamy (not mushy) and slightly firm in the center. If your rice hasn’t become tender enough by this point, add more liquid by 1/4 cup measures using same technique – may use more stock or water. Stir in , mix well and remove from heat.

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