Curried Shrimp Risotto

Whenever I go to an Indian restaurant, those warm aromas and spices are just intoxicating in the best way. I love it so much. I wanted to have that same experience here at home, so I devised a really easy curry marinade for my favorite protein in the world, shrimp. I paired it with rice, but I couldn’t resist putting my little Italian stamp on the dish. So I made it into a creamy, dreamy risotto. Oh my goodness, it was a match made in heaven!

Just to make a pretty presentation, I scooped a big scoop of the curried shrimp risotto onto a plate and pressed it together into a little cake, taking three of the shrimp and arranging them on top. Then it was time to eat. The curried shrimp were so incredibly succulent, fragrant and flavorful, with that creamy arborio rice acting as the perfect compliment. I didn’t think it was possible, but my love for shrimp grew even more after making this dish. It was even better leftover the next day after the flavors sat and married overnight. Hope you all love it too! xoxo

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Curried Shrimp Risotto

Prep Time

5 mins

Cook Time

30 mins

Total Time

1 hr 5 mins

 

Course: Main Course

Servings: 4

Author: Jeanie and Lulu's Kitchen

Ingredients

For the curried shrimp

• 1/4 cup plain greek yogurt
• 1 1/2 teaspoons yellow curry powder
• 1/4 teaspoon minced garlic
• 1 whole lemon juiced
• 2 dashes Sriracha
• 1/2 teaspoon smoked paprika
• 1 pinch saffron
• 1 pound shrimp peeled and deveined
• 1 pinch salt for seasoning

For the risotto

• 1 tablespoon butter
• 1 1/2 cups arborio rice
• 1/2 cup red wine
• 1/2 teaspoon yellow curry powder
• 1 pinch salt
• 3 cups chicken stock
• 1 tablespoon plain greek yogurt

Instructions

1. In a bowl, combine the yogurt, curry powder, garlic, lemon juice, Sriracha, smoked paprika, saffron and shrimp. Give it a big stir to make sure the shrimp are well coated. Cover the bowl and let the shrimp marinate in the refrigerator for 30 minutes.
2. Once the shrimp is done marinating, get a large rondeau pan on the stove and heat it up over medium high heat. Transfer the shrimp into the hot pan, marinade and all. Cook the shrimp for about 2 minutes on each side, until pink and opaque. Remove them with a slotted spoon and set them aside.
3. Add the butter to the pan and let it melt into the leftover marinade. Pour the rice into the pan and let it get toasted for a minute while it absorbs that buttered marinade. Then add the wine, curry powder and salt to the pan. Give it a stir and let the rice completely absorb the wine.
4. While all of that happens, get the chicken stock into a small pot and warm it over low heat on the stove. When the wine is all absorbed, ladle 1/4 of the warm stock into the pan and constantly stir it into the rice until it is completely absorbed. Repeat again 3 more times until the stock is all gone and absorbed into the rice. This will take about 20 minutes, so be patient and enjoy the arm workout!
5. At this point get the shrimp back into the pan to warm them through and the tablespoon of greek yogurt, Stir it all together to combine it into one luscious curried shrimp risotto. Take it off the heat.
6. Scoop the risotto into bowls and serve! You can make a pretty presentation by forming the risotto into cakes, then taking a few shrimp and arranging them on top.

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