Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Risotto With Grilled Tiger Shrimp Recipe
    Lost? Site Map

    Lemon Risotto With Grilled Tiger Shrimp

    Lemon Risotto With Grilled Tiger Shrimp. Photo by Satyne

    1/3 Photos of Lemon Risotto With Grilled Tiger Shrimp

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    ~Leslie~'s Note:

    This risotto can be paired with the grilled shrimp or any other seafood or fish. It is also great by itself or as a side dish with grilled lamb or chicken. The recipe can be halved. From Food and Drink.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pour the stock into a saucepan and place over medium heat, bring to a boil then reduce to a simmer.
    2. 2
      In another saucepan, heat half the oil and all the butter. Add the shallots and cook gently for 5 minutes, then add the rice and stir until well coated. Pour in the vermouth and stir until absorbed by the rice.
    3. 3
      Add a ladleful of hot stock, keep stirring the simmering rice until the liquid is almost completely absorbed. Now add another ladleful of stock and continue cooking, adding more stock only when the previous liquid has been completely absorbed.
    4. 4
      After 15 to 20 minutes, the rice will be creamy and cooked but still slightly al dente. Preheat the broiler and place the shrimp on a baking sheet, shell-side down. Season them with salt and pepper, then drizzle over the remaining olive oil. Broil the shrimp just until they turn opaque, 2 to 3 minutes.
    5. 5
      Stir the herbs, zest and juice (you should have about 2/3 cup (150 mL) into the rice. Season with salt and pepper, then divide the risotto between 6 plates and top with the cooked shrimp.

    Ratings & Reviews:

    • on March 29, 2013

      45

      I quite liked this dish but my partner found it was too citrusy even after I halved the juice and omitted the zest. Could just be personal taste. I didn't measure my herbs, just grabbed fresh handfuls from the garden, I was happy with that aspect. For the prawns, I don't know what broiling is, so I put them in a small frypan, with the salt and the oil and then covered them in the remainder of the broth (I may have used too much by mistake, however the rice just would not absorb any more) then I just cooked them until they just turned pink. Thanks for a nice dinner.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2012

      55

      I hate making risotto (short on patience :) ) but when I find a recipe as good as this, it makes it worth it. Delicious. I made it to go with grilled salmon, and just served some chilled, cooked shrimp on the side. The citrus is really nice and the basil and chives put it over the top! Thanks for this keeper. Made for ZWT8.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2010

      45

      The recipe is very clear and easy to read. I halved the lemon amount and it was just lemony enough. Also a great addition is to add some frozen peas at the end for extra color and vegetables. It was my first time making risotto and it turned out perfectly!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

    Advertisement

    Nutritional Facts for Lemon Risotto With Grilled Tiger Shrimp

    Serving Size: 1 (343 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 280.2
     
    Calories from Fat 144
    51%
    Total Fat 16.0 g
    24%
    Saturated Fat 4.5 g
    22%
    Cholesterol 35.0 mg
    11%
    Sodium 457.6 mg
    19%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 0.1 g
    0%
    Sugars 4.2 g
    17%
    Protein 9.5 g
    19%

    The following items or measurements are not included:

    vermouth

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites