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!
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