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Lemon Garlic Shrimp with Summer Veggie Risotto and Roasted Red Pepper Coulis
If you love to make and eat risotto all the time then you probably already know the dilemma with eating it in the summer time. Risotto can be such a rich a heavy dish that eating it in hot weather just doesn’t seem appealing. But with this recipe, you will change your outlook on that myth forever. The risotto is still rich and creamy but is packed with fresh summer veggies and a delicious and vibrant sauce that is so easy to make and is also very healthy. The red pepper coulis gives the dish that acidity it really needs to cut through the richness of the risotto. It also brings a particular brightness to the palate which compliments nicely. The lemon garlic shrimp are also delicious and healthy as well with bright lemon notes and an underlying garlic hint. This dish comes together quite nicely and will definitely be in your recipe book for the near future. We really hope you enjoy this recipe for lemon garlic shrimp with summer veggie risotto and roasted red pepper coulis.
Equipment
Ingredients
For the Shrimp:
- 8 large shrimp peeled and deveined
- 1 lemon juice and zest
- 3 garlic cloves minced
- ¼ tsp. Kosher salt
- 1 tbsp. Butter
- 1 tsp. Cooking oil
For the Risotto:
- 1 cup arborio rice
- 2 cups hot water
- ½ yellow onion diced
- 1 tbsp. Cooking oil
- ½ cup asparagus diced
- ½ cup yellow corn
- ½ cup shredded parmesan cheese
- 1 cup heavy whipping cream
- 2 tbsp. Butter
- 1 tsp. Kosher salt
- ½ tsp. Black pepper
For the Coulis:
- 1 large red bell pepper large diced
- ½ yellow onion large diced
- 1 tbsp. Cooking oil
- 1 tbsp. Red wine vinegar
- ½ tsp. Kosher salt
- ½ tsp. Black pepper
- ½ tsp. Garlic powder
Instructions
- In a large bowl, add the peppers and onions for the coulis with the cooking oil. Toss them well and place them on a baking sheet tray. Bake in the oven at 400 degrees for 25 minutes. Remove from the oven and place them in a blender with the rest of the ingredients for the coulis and blend until smooth. Set aside.
- In a large sauté pan, add the onions for the risotto and the cooking oil. Cook on high heat for 2 minutes then add the arborio rice. Toast the rice in the pan for an additional two minutes to get some color on the rice.
- Add the water to the pan and place a lid on top. Reduce the heat to a low simmer and cook for 15-20 minutes or until all the water has cooked off and the rice is al dente.
- Once the rice is finished cooking, add all the remaining ingredients for the risotto to the pan and mix well while cooking over medium heat. Continue to cook for 3 minutes until the cheese has melted and everything has come together nicely. Remove from the heat and set aside.
- In a small sauté pan add the cooking oil and minced garlic. Sauté the garlic over medium high heat for 2 minutes or until it softens up a bit. Add the shrimp and butter to the pan and continue to cook for 2 minutes. Flip the shrimp over in the pan and add all the remaining ingredients. Stir well for a few seconds then remove from the heat and set aside.
- Begin to plate the dish by placing a generous amount of risotto in the middle of the plate. Surround the risotto with the red pepper coulis and place the cooked shrimp on top of the risotto. Garnish with chopped parsley and a little more parmesan cheese. Serve and enjoy!
Nutrition
Sodium: 2081mgCalcium: 179mgVitamin C: 38mgVitamin A: 2583IUSugar: 5gFiber: 11gPotassium: 609mgCholesterol: 271mgCalories: 1303kcalTrans Fat: 1gSaturated Fat: 41gFat: 79gProtein: 21gCarbohydrates: 130gIron: 8mg
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Looking for something easy to prepare? Try Lemon Garlic Shrimp with Summer Veggie Risotto and Roasted Red Pepper Coulis with Remoulade sauce