Creamy arborio rice slowly simmered with wine and broth, finished with parmesan and roasted paprika-spiced Wild Caught Texas Shrimp. A luxurious Italian dish perfect for a special night in.

Serves four.

Ingredients

  • 1 lb 16-20 ct Wild Caught Texas Shrimp
  • 2 cups arborio rice
  • 1 tsp paprika
  • Salt & pepper
  • 8 cups broth
  • 2 tbsp butter
  • 1 white onion
  • 3 cloves garlic
  • 1/2 cup dry white wine
  • 1 cup grated parmesan
  • Italian parsley for garnish

Preparation

  • Peel and devein shrimp leaving just the tail on. Rinse, pat dry and set aside.
  • Heat oven to 375 degrees.
  • Season shrimp with generous amounts of paprika, salt and pepper. Drizzle with olive oil and then toss to combine.
  • Lay shrimp in a single layer on baking sheet and put in fridge to marinate/chill while prepping the risotto.
  • Heat a medium sauce pan of medium low heat and add broth to warm.
  • In a separate deep heavy bottom pot, melt the butter. Chop onion and garlic then add to pot and cook until soft and beginning to brown.
  • Add in the arborio rice and stir to incorporate. Cook the rice until fragrant (about 1-2 minutes).
  • Add in the wine and continue to cook and stir until the alcohol smell has evaporated.
  • Add in the warm broth from the other pot one ladle at a time. Consistently stirring. Do not add another ladle until the liquid from the previous ladle is mostly soaked up by the rice.
  • The risotto has finished cooking when the rice is chewy and has the consistency of thick oatmeal.
  • During the last few minutes of cooking, put the pan of prepped shrimp into the pre heated oven and roast until the shrimp are cooked through.
  • When risotto is ready remove from heat and stir in the grated parmesan and a handful of chopped parsley.
  • Scoop servings of risotto into a bowl and lay the roasted shrimp on top.
  • Season to taste with salt and pepper. Garnish with chopped parsley and serve.