This seared shrimp with sun dried tomato risotto is adapted from Carlsbad Cravings. I couldn’t wait to try out this recipe. Risotto is such a pleasure to eat, especially on a cold day and I had never had a sun dried tomato version.
I was a little skeptical about this because the recipe calls for cooking the risotto in the oven. Risotto is typically made on the stove top, slowly adding broth and stirring a lot to release all the starch that gives it it’s creamy texture. I was doubtful that oven cooking without much stirring would achieve a good result. I was pleasantly surprised though! This risotto was a good as any other I’ve made on the stove and it was super easy.
This recipe starts with searing the shrimp which has been marinating in lemon, sun dried tomato oil and spices in an oven safe pan. Then adding butter and garlic and shallots and cooking that down a bit. The sun dried tomatoes and rice are added along with broth and it cooks in the oven without stirring. After 18 minutes or so the rice was a great texture and then you add in some cream, parmesan, and further seasoning and serve with the cooked shrimp on top. I added some seared broccolini too for extra veggies. Top with some fresh basil and it is done.
I really liked this dish and I think I will cook my risotto like this again in the future.
Seared Shrimp with Sun Dried Tomato Risotto
Ingredients
For the shrimp:
- 1 lb large peeled and deveined shrimp I used frozen defrosted shrimp
- 2-3 tbsp sun dried tomato oil from the jar divided in half
- 1 tbsp lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
For the risotto:
- 2 tbsp unsalted butter
- 1 1/2 cups Arborio rice do not use other rice
- 3 shallots thinly sliced
- 4 garlic cloves thinly sliced
- 1/2 cup sun dried tomatoes drained and chopped
- 4 1/2 cups chicken broth warmed
- 1/4 tsp red pepper flakes
- 1 tsp dried parsley
- 3/4 tsp salt
- fresh ground pepper to taste
Add at the end:
- 1/2 cup heavy cream or half and half
- 1/2 cup grated parmesan
- 1 tbsp lemon juice
- 1/4 cup minced fresh basil
- optional extra chicken broth if needed
Instructions
For the shrimp:
- Preheat oven to 400 degrees F. In a large bowl, whisk together 1 tablespoon oil from the sun-dried tomato jar, 1 tablespoon lemon juice and all of the shrimp seasonings. Add the shrimp and turn to coat.
- Heat 1 tablespoon olive oil and 1 tablespoon sun-dried tomato oil in a large Dutch oven over high heat. Working in two batches, add the shrimp in a single layer and cook just until just cooked and browning, about 2 minutes per side; transfer to a plate using a slotted spoon. Repeat.
For the risotto:
- Add a drizzle of oil to the shrimp drippings if they look dry. Melt 2 tablespoons butter over medium heat. Add shallots and garlic and sauté 2 minutes. Add the rice and sun-dried tomatoes and sauté until the shallots are tender and the edges of the rice begin to look translucent/toasted, about 3-4 minutes. Add the red pepper flakes and sauté an additional 30 seconds.
- Add 4 ½ cups warm chicken broth, dried parsley, oregano, salt and pepper. Increase heat to high and bring to a simmer. When it starts to simmer around the edges, cover, and transfer to the oven. Bake for 15-18 minutes or until the rice is on the softer side of al dente (taste at 15 minutes, and bake longer as needed).
- Remove the pan from the oven and stir in cream, parmesan cheese and lemon juice. Stir vigorously (this releases the starch and makes it creamier). Stir in additional heavy cream or chicken broth if desired for an even creamier/saucier risotto. Taste and adjust seasoning. Top with shrimp and basil.
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