Jumbo shrimp seasoned with Creole seasoning of chili peppers, onion, and garlic powder with herbs, simmering in spicy scotch bonnet fire-roasted tomato broth with crisp bacon and fresh asparagus on creamy white cheddar cheese risotto creating the perfect Creole shrimp cheddar cheese risotto.
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Simple Dinner Equals Weeknight Dinner
Don't compromise; get a taste of the American South with this inspired Spicy Creole Shrimp and White Cheddar Cheese Risotto recipe, a tantalizing fusion of bold flavors and creamy indulgence made in minutes with fresh, simple ingredients.
Succulent jumbo shrimp are generously seasoned with a zesty blend of Creole spices, including chili peppers, onion, and garlic powder, then gently simmered in a fiery broth infused with the smoky essence of scotch bonnet fire-roasted tomatoes for a delicious flavor.
Crisp bites of bacon add a savory crunch, while tender asparagus spears contrast the rich, velvety texture of this signature white cheddar cheese risotto. This dish celebrates the South's culinary heritage, bringing together the warmth of Creole and Lowcountry cuisine and the comforting allure of Italian-inspired risotto for a truly unforgettable dining experience.
Shrimp and Grits - Inspired
In the Lowcountry region of South Carolina, Charleston's rich culinary heritage intertwines with the history of the Gullah people, descendants of enslaved West Africans. Gullah traditions brought the knowledge of using hominy, coarsely ground maize, which became the base for the now-iconic grits.
Meanwhile, readily available local shrimp from the abundant coastal waters found their way into Gullah cuisine. Over time, these influences merged, and chefs in Charleston, particularly enslaved and free Black cooks, began incorporating shrimp into the hominy dish, eventually giving rise to the beloved and globally recognized "shrimp and grits."
This dish stands as a testament to the cultural exchange and resilience of the Gullah people and their lasting impact on Southern cuisine.
Bring on the Heat with These Spicy Recipes
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Ingredients
Cheddar Cheese Risotto
Begin by rendering and crisping the smoked uncured bacon bits in a Dutch oven, removing them, and setting them aside. Then, sweat the sliced scallions (green onions) and chopped garlic in the bacon fat. Remove half of the aromatics and toast the arborio rice. Next, deglaze with dry white wine.
Add half of the low-sodium chicken broth with kosher salt and reduce while stirring occasionally. Repeat until all the liquid is added, and finish with shredded white cheddar cheese, ground black pepper, and scallions.
Shrimp and Asparagus
In a pan or pot, saute the red bell pepper in olive oil. Then add the bacon, scallions, Creole seasoning, and Italian herb seasoning and cook to bloom the seasoning. Next, add and reduce the crushed fire-roasted tomatoes and scotch bonnet pepper sauce.
Add the asparagus and jumbo shrimp. Finally, finish with fresh lemon juice, zest, and a pinch of salt for taste. Then, top rice with the spicy, saucy shrimp and asparagus combination for the ultimate comfort food.
See the creole shrimp cheddar cheese risotto recipe card for quantities.
Instructions
Follow the instructions and cooking tips below using the step-by-step picture guide.
Remove only the crisp bacon bits, leaving the bacon fat used as the oil to saute the aromatics.
Sweat the aromatics on low heat to prevent the bacon fat from burning.
Toast the arborio rice for a nutty layer of flavor.
Instead of adding warm broth to the arborio rice, adding half of the cold broth will be just as effective and quicker when making risotto.
Using the spoon test, most liquid should be absorbed, with the rice not returning to the center.
The ending results of the risotto will have a creamy texture. When doing the spoon test, it should slowly come back to the center.
Sweat and cook the red bell pepper before adding the rest of the ingredients to the Creole shrimp dish.
Heat the bacon before adding the tomato sauce.
Cook the tomato sauce base until most of the liquid has been absorbed.
In the end, adding the lemon zest with a splash of lemon juice will add another layer of flavor and heighten it. Start with half of the lemon juice, taste, and adjust if needed.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there.
Substitutions
Dairy Free
- White Cheddar Cheese - Try a vegan cheese substitute.
Gluten-Free
- This dish is already gluten-free.
Vegetarian
- Shrimp and Bacon - Substitute with seafood mushrooms; they look like thick white enoki mushrooms. Or use meaty mushrooms like sliced oysters, king trumpets, or shitake mushrooms.
- Low-Sodium Chicken Broth - Use vegetable broth instead.
Convenience
- Creole Seasoning - Don't have this spice; use a combination of the following: Creole seasoning is mainly paprika powder, with an equal amount of onion and garlic powder. For herbs, add dried basil, oregano, and thyme. And the heat will come from cayenne pepper. Then, season the mixture with salt and ground black pepper.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Parmesan Cheese - You can stick to the tradition of making risotto using grated or shredded parmesan cheese.
- Goat Cheese - This cheese gives risotto an interesting taste you won't regret; with a bold, pungent, yet smooth taste, you'll be surprised by its ability to complete the dish.
- Rotisserie Chicken - Don't like shrimp? Use chicken! For a quick and easy meal, use grocery store-bought roasted chicken. Skin and debone the chicken before making the Creole mixture.
- Mushroom Risotto - Add diced mushrooms such as cremini for a more hearty meal with texture.
Equipment
- Dutch Oven or Large Saute Pan - Use a heavy bottom pot or a large skillet for the risotto and shrimp recipe. I developed this recipe using the Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the risotto and shrimp separately in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
I've also been using resealable freezer bags, which are much easier to store. Just flatten it out and freeze it into a flat disk you stack later.
Cooking Tip
Reheating Risotto - The best way to prevent mushy risotto when reheating is to use low heat, add a splash of chicken stock or water to rehydrate the rice, and stir frequently until heated through.
Frequently Asked Questions
It is one of the short-grain rice that creates a creamy texture when making risotto. For example, use short-grain rice with high starch content, like Arborio, Carnaroli, or Vialone Nano. These absorb the liquid and release starch, creating the creamy texture of risotto.
No, rinsing removes the starch needed for a creamy risotto. In addition, stirring helps release starch and create a smooth texture, but you don't need to stir constantly. Frequent stirring for a few minutes after each broth addition is sufficient.
The rice should be al dente, cooked through with a slightly smooth, firm bite in the center, and with a spoon test, the risotto should be creamy but not soupy when pouring.
Seafood Recipes
Looking for other seafood recipes like this? Try these:
- Air Fryer Jerk Shrimp Fajitas | Easy Caribbean in 20 Minutes
- 20 Irresistible Fish Recipes
- Healthy Haitian-Style Creole Spicy Shrimp Pasta
- Seared Snapper Spicy Creole Sauce and Roasted Vegetables
Shrimp Recipes
Looking for other shrimp recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Grilled Shrimp Garlic Jalapeno Butter and Cilantro Lime Rice
- Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade
- Shrimp and Pork Belly Pad Thai - Spring Roll Style
Video
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📖 Recipe
Spicy Creole Shrimp and White Cheddar Cheese Risotto
Ingredients
- 4 strips of smoked uncured bacon half thawed
- 8 scallions
- 3 garlic cloves
- 1 ½ cup arborio rice
- ½ cup white wine preferably Sauvignon Blanc
- 3 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- ½ cup white cheddar cheese freshly shredded
- 1 teaspoon ground black pepper
- 1 medium red bell pepper
- ½ tablespoon Creole seasoning
- ½ tablespoon Italian herb seasoning
- ½ cup crushed fire-roasted tomatoes
- 1 teaspoon scotch bonnet pepper sauce
- 1 pound jumbo shrimp shelled and deveined
- 1 bunch of asparagus pencil, or jumbo
- ½ lemon
Equipment
- Dutch Oven or Large Saute Pan
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips. Read the notes section before starting for helpful tips.
- Cook the Bacon: Small dice the bacon and set aside. Place a Dutch oven on medium heat, add the bacon, and render covered to speed up the process for 3 minutes. Then, uncover to allow the bacon to crisp up, stirring occasionally, about 8 minutes.
- Prep the Aromatics: While cooking the bacon, thinly slice and divide the scallions into green and white. Then, set them aside and chop the garlic.
- Cook the Aromatics: Remove the cooked bacon and set aside. Then, sweat white scallions and chopped garlic; if the bottom gets too dark, slightly lower the heat and add a teaspoon of water.
- Cook the Rice: Remove half of the cooked aromatics from the pot and set it aside. Add and toast the arborio rice in the bacon fat until translucent on the outside, about 2 minutes, while constantly stirring. Then, add the white wine and deglaze, stirring to remove the fond from the bottom of the pot.
- Finish Cooking the Rice: Add half of the chicken broth and season with salt after the wine has been absorbed. Bring to a simmer while stirring occasionally, and when all the liquid is almost absorbed, lower the heat to low, add half of the remaining broth, and occasionally stir with a wooden spoon.
- (Important: At this point, if using two pots, you can start making the Creole Shrimp, go to the "Make the Shrimp and Asparagus" instructions.)
- Then, when all the liquid is absorbed again, add the remaining broth and stir it occasionally until it's almost absorbed. In the end, it should be firm but not raw. If it is still slightly raw, add a splash of broth and cover for 3 minutes. The risotto should have taken at least 20 minutes to cook.
- Finally, finish the risotto by stirring in the cheddar cheese, black pepper, and half of the green scallions. Remove the risotto into a dish and cover it to keep warm if using only one pot.
- Make the Shrimp and Asparagus: (If using the same pot, clean out the Dutch oven.) Place the Dutch oven or large skillet on medium-high heat with oil, add the red bell peppers, and saute for 1 minute.
- Add the bacon and scallion mixture, Creole seasoning, and Italian herb seasoning, and cook for 30 seconds. Then, add the fire-roasted tomatoes and the scotch bonnet pepper sauce, and reduce until most of the liquid is absorbed.
- Prep the Asparagus: While the liquid is reducing, cut off the wooden bottom of the asparagus, cut it into thirds, and set it aside.
- Cook the Shrimp and Asparagus: Reduce the heat to medium, add the jumbo shrimp and asparagus, and cover to cook for 6 to 8 minutes. Check after six minutes for doneness. Then, add the lemon zest and half of the lemon juice, combine well, and adjust for salt and slight lemon balance.
- Plate Up the Dish: Pile, then spread the risotto in a circular motion. Then, add asparagus shrimp pieces on top (about 6) close to the edge, leaving ½ of the space from the edge.
- Finally, ladle the sauce on the shrimp, on and around the risotto, and garnish with green scallions.
Video
Notes
- Half-thawed bacon cuts better.
- When slicing and dividing the scallions, for the white, cut to the light green section. Save and slice the dark green part for "green."
- Do not rinse arborio rice; you need the starch to make the risotto creamy.
- To keep the risotto warm, I add a small amount of water to the rice cooker's canister and put it on "steam" to warm it up; when it is done, I remove the water from the canister, place the risotto in it, and turn the rice cooker off, and close.
- Be aware: It is best to serve risotto immediately after making it because it will continue to absorb liquid. The risotto should be creamy and should pour like thick grits.
Nutrition
Food Safety
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
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