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Grilled Supersweet Corn and Shrimp Risotto
Courtesy of Fresh Supersweet Corn
Servings: 6
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
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5 ears fresh supersweet corn, preferably in husks
6 c. low-sodium chicken broth
1-1/2 lbs. shrimp, shelled and deveined (about 20 large)
1 tsp. grated lemon or orange rind
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 c. butter, divided
2 c. chopped onion (1 large)
1 leek (white part only), quartered lengthwise and sliced (about 1/2 cup)
3 c. Arborio or short-grain rice
1 c. white wine
1/2 c. thinly sliced scallion (green onion)
1 Tbsp. chopped fresh basil
1 Tbsp. sliced chives
What to do:
1. Preheat grill or oven to 375ºF. 2. Grill or roast corn in the husk or wrapped in aluminum foil for 20 min.; set aside to cool.
3. Cut kernels from 3 of the ears (makes about 2-1/4 c.). Cut remaining 2 ears crosswise in 2-inch pieces; reserve.
4. Meanwhile, in a medium saucepan over high heat, bring broth to a boil; reduce heat to low to keep broth warm.
5. In a bowl, toss shrimp with lemon rind, salt and pepper.
6. In a large saucepan over medium heat, melt 2 Tbsp. of the butter. Add shrimp; cook and stir just until pink, about 3 min.; remove to a bowl and reserve.
7. In the same saucepan, melt remaining 2 Tbsp. butter. Add onion and leek; cook and stir until tender, about 5 min. Add rice; stir until combined and rice is hot. Add wine; cook and stir until the wine has almost evaporated, about 4 min. Add 1 c. of the warm broth.
8. Cook, stirring continuously, gradually adding additional broth as it's absorbed until all the broth has been incorporated and the rice is tender and creamy, about 15 min. If additional liquid is needed, add 2 Tbsp. of water at a time until creamy.
9. When the risotto has finished cooking, stir in the corn kernels, shrimp and scallions; cook just until reheated. Divide risotto among six dinner plates. Garnish with reserved corn sections, basil and chives.
Serve with:
Crusty French bread
Nutritional information:
Calories: 532;   Total Fat: 11g;   Total Carbs: 68g;   Protein: 35g;   Sodium: 486mg;  
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