Spicy Creole Shrimp and White Cheddar Cheese Risotto
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.
Servings 4
Calories: 625.24kcal
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.
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
Calories: 625.24kcal | Carbohydrates: 75.56g | Protein: 41.24g | Fat: 16.04g | Saturated Fat: 6.29g | Cholesterol: 211.21mg | Sodium: 1068.22mg | Fiber: 6.99g | Sugar: 5.75g
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