Grilled Shrimp with Green Herb Purée Risotto

Looking for a stunning dish that combines freshness and comfort? Grilled Shrimp with Green Herb Purée Risotto is the answer! This vibrant dish brings together plump shrimp, a luscious green herb purée, and creamy risotto. The herb purée adds an aromatic depth that perfectly complements the smoky grilled shrimp and velvety rice. Whether you’re hosting a special dinner or treating yourself to something extraordinary, this recipe is guaranteed to impress. Best of all, it’s simple enough for beginners but sophisticated enough to elevate any meal.

Why You’ll Love This Recipe

Grilled Shrimp with Green Herb Purée Risotto offers the perfect balance of flavors and textures:

1. Incredible Freshness: The herb purée infuses the dish with a burst of green, bright flavors.
2. Easy to Follow: Each step is straightforward, with minimal prep time and simple techniques.
3. Impressive Presentation: From the vivid green risotto to the perfectly charred shrimp, this dish looks as good as it tastes.
4. Customizable: Feel free to tweak the herb blend and adjust the seasoning for your taste.

History & Fun Facts About Grilled Shrimp with Green Herb Purée Risotto

• Risotto’s Italian Origins: Risotto has its roots in Northern Italy, where it became a staple in the late 1800s. It’s known for its creamy consistency, thanks to the special cooking technique.
• Grilled Shrimp’s Popularity: Grilled shrimp has been adored worldwide for centuries, especially in coastal cuisines where fresh seafood is abundant.
• Vibrant Herb Purée Tradition: The use of herb purées is common in Mediterranean cooking, adding depth and vibrancy to dishes.
• Fresh Herbs in Cooking: Herbs like basil, parsley, and tarragon have been central to many traditional dishes, offering an aromatic punch and bright color.

Ingredients

For the Green Herb Purée:

• 1 cup packed basil leaves
• ½ cup parsley (leaves + tender stems)
• ¼ cup chives
• 2 tbsp tarragon leaves (for anise depth)
• ⅓ cup extra-virgin olive oil
• 1 small garlic clove
• ½ tsp sea salt
• 1 tsp lemon juice
• 2 ice cubes (to preserve color)

For the Shrimp:

• 12 colossal shrimp (16/20 count, peeled and deveined, tails on)
• 2 tbsp herb purée (reserved from above)
• 1 tsp smoked paprika
• ½ lemon, zested
• Flaky salt and cracked pepper

And for the Risotto:

• 1¼ cups Arborio or Carnaroli rice
• 4 cups hot seafood stock (or chicken stock)
• ½ cup dry vermouth (or white wine)
• 1 shallot, minced
• 3 tbsp herb purée (divided use)
• 2 tbsp cold butter
• ⅓ cup grated Pecorino Romano (or Parmesan)
• 1 tbsp mascarpone (optional, for silkiness)

How to Make Grilled Shrimp with Green Herb Purée Risotto

1. Herb Purée (Do First):
   • Bring a pot of water to a boil and prepare an ice bath. Dunk basil and parsley into the boiling water for 5 seconds, then shock them in the ice water to fix the vibrant green color. Squeeze dry.
   • In a high-speed blender, combine the blanched herbs, chives, tarragon, olive oil, garlic, salt, lemon juice, and ice cubes. Blend until smooth and neon green. Strain through a fine sieve. Set aside ~½ cup; reserve 3 tbsp for the risotto and 2 tbsp for the shrimp.
2. Marinate & Grill Shrimp:
   • Toss the shrimp with smoked paprika, lemon zest, flaky salt, and cracked pepper. Let the shrimp sit for 10 minutes.
   • Heat a cast-iron skillet or grill to high heat. Grill the shrimp for 90 seconds per side, until charred and opaque. Cover loosely with foil to rest.
3. Risotto:
   • In a heavy pot, sweat the shallot in 1 tbsp of herb purée over medium-low heat until soft. Add the rice and stir for 2 minutes until the edges turn translucent.
   • Deglaze with vermouth and let it simmer until evaporated.
   • Gradually add the warm seafood stock, ½ cup at a time, stirring constantly until absorbed before adding more. After about 15 minutes, the rice should be al dente and creamy.
   • Off heat, stir in the remaining 2 tbsp of herb purée, cold butter, Pecorino Romano, and mascarpone. Cover and rest for 2 minutes. The purée will create vibrant streaks through the risotto.

Grilled Shrimp with Green Herb Purée Risotto Tips and Twists

• Tip 1: Blanching the herbs ensures the purée maintains a vibrant green color throughout cooking.
• Tip 2: For an extra creamy texture, add a splash of cream along with the mascarpone when finishing the risotto.
• Tip 3: Use a combination of herbs based on your preference – mint or cilantro can be great additions to the purée.
• Tip 4: If you don’t have a grill, you can cook the shrimp in a hot pan with a little olive oil for similar results.
• Tip 5: For extra flavor, try adding a pinch of saffron to the risotto as it cooks.

Variations:

• Seafood Medley: Add scallops or lobster to the shrimp for a luxurious, mixed seafood risotto.
• Vegetarian: Skip the shrimp and top the risotto with grilled vegetables like zucchini, eggplant, or bell peppers for a fresh, vegetarian twist.
• Spicy: Add a touch of chili flakes or smoked chili powder to the shrimp marinade for some heat.

Storage, Reheating, and Make-Ahead Tips

• Storage: Store any leftover risotto in an airtight container in the fridge for up to 2 days. Keep the shrimp separate to prevent them from becoming tough.
• Reheating: Reheat the risotto gently over low heat, adding a bit more broth or water to revive the creamy texture. Avoid reheating the shrimp as they can become rubbery.
• Make-Ahead: The herb purée and risotto can be prepared in advance. Just grill the shrimp when you’re ready to serve.

Serving Suggestions

Grilled Shrimp with Green Herb Purée Risotto is delicious on its own, but it pairs wonderfully with:

1. A light green salad with lemon vinaigrette to balance the richness of the dish.
2. Garlic bread or crusty baguette to scoop up the creamy risotto.
3. A refreshing white wine like Sauvignon Blanc or Pinot Grigio to complement the dish’s freshness.

FAQ About Grilled Shrimp with Green Herb Purée Risotto

1. Can I use frozen shrimp? Yes, just make sure to thaw and pat them dry before grilling.
2. What can I substitute for seafood stock? Chicken stock or vegetable broth works just as well.
3. Is risotto gluten-free? Yes, risotto is naturally gluten-free, making it a great choice for those with dietary restrictions.
4. Can I freeze this dish? It’s best to freeze the risotto without the shrimp. Reheat and add fresh shrimp when serving.
5. Can I make this dish vegetarian? Yes! You can skip the shrimp and enjoy a delicious herb-filled risotto.

Enjoy Your Grilled Shrimp with Green Herb Purée Risotto!

Grilled Shrimp with Green Herb Purée Risotto is a dish that celebrates both flavor and presentation. With its creamy texture, perfectly charred shrimp, and vibrant herb purée, it’s a meal that will make any dinner feel special. Enjoy the fresh, aromatic flavors, and impress your guests with this simple yet elegant dish.

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Grilled Shrimp with Green Herb Purée Risotto

This Grilled Shrimp with Green Herb Purée Risotto is a simple yet impressive dish perfect for beginner cooks. The succulent shrimp, paired with a vibrant green herb purée, enhances the creamy risotto, offering a fresh, flavorful meal in under an hour. Try this recipe to elevate your dinner!

Course Main Course

Cuisine Italian, Mediterranean

Keyword beginner-friendly dinner, creamy risotto, easy shrimp dish, Grilled shrimp recipe, herb purée risotto

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 450kcal

Author Abby Marlow

Ingredients

For the Green Herb Purée:

• 1 cup packed basil leaves
• ½ cup parsley leaves + tender stems
• ¼ cup chives
• 2 tbsp tarragon leaves
• ⅓ cup extra-virgin olive oil
• 1 small garlic clove
• ½ tsp sea salt
• 1 tsp lemon juice
• 2 ice cubes

For the Shrimp:

• 12 colossal shrimp 16/20 count, peeled, deveined, tails on
• 2 tbsp herb purée reserved from above
• 1 tsp smoked paprika
• ½ lemon, zested
• Flaky salt & cracked pepper

For the Risotto:

• 1¼ cups Arborio rice
• 4 cups hot seafood stock
• ½ cup dry vermouth
• 1 shallot, minced
• 3 tbsp herb purée divided use
• 2 tbsp cold butter
• ⅓ cup grated Pecorino Romano
• 1 tbsp mascarpone optional

Instructions

• Make the Herb Purée: Blanch basil and parsley in boiling water for 5 seconds, then shock in ice water. Blend with chives, tarragon, olive oil, garlic, salt, lemon juice, and ice cubes until smooth. Strain and reserve 3 tbsp for risotto and 2 tbsp for shrimp.
• Marinate the Shrimp: Toss shrimp with paprika, lemon zest, flaky salt, and cracked pepper. Let sit for 10 minutes.
• Grill the Shrimp: Heat a skillet or grill over medium-high heat. Cook shrimp for 90 seconds per side until opaque. Set aside and cover loosely with foil.
• Cook the Risotto: In a pot, sweat shallot in 1 tbsp of herb purée. Add rice, stir for 2 minutes. Deglaze with vermouth, then gradually add warm seafood stock, stirring until absorbed.
• Finish the Risotto: Once rice is creamy and al dente, stir in the remaining herb purée, butter, Pecorino, and mascarpone. Cover and let sit for 2 minutes.
• Serve: Plate the creamy risotto, top with grilled shrimp, and drizzle with extra herb purée.

Notes

Tip: To retain the vibrant green color of the herb purée, always blanch the herbs briefly before blending.

Variation: For a seafood twist, add scallops or lobster along with the shrimp in this Grilled Shrimp with Green Herb Purée Risotto.

Nutrition:

• Calories: 450
• Protein: 30g
• Carbs: 50g
• Fat: 20g
• Fiber: 4g
• Sodium: 600mg

Explore More Recipes

• Love seafood? Try our Grilled Shrimp Recipe with zesty marinades.
• Pair with a side of Roasted Broccoli and Carrots for extra veggies.
• Finish with a light dessert like Strawberry Shortcake.

Happy cooking!