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Spicy Shrimp and Potato Risotto_MidPage@2x

Spicy Shrimp and Potato Risotto

Spicy, aromatic, and rich, this spicy shrimp and potato recipe is a boldly flavored comfort dinner and is unlike any other risotto recipe you've ever tried.
3.80 from 5 votes
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 408kcal

Equipment

  • Large pot
  • Medium pot with lid

Ingredients

  • 4 tablespoons butter
  • ¾ pound Yukon gold potatoes peeled and small-diced
  • 2–3 Thai chili peppers trimmed and minced
  • 1 tablespoon brinjal caponata or 2 teaspoons hot Madras curry powder
  • 3 teaspoons Aleppo pepper flakes divided
  • 1 cup Baldo rice or use arborio rice or carnaroli rice
  • 5–6 cups chicken stock or water
  • 2 pounds jumbo shrimp peeled, 12 left whole and the rest peeled and chopped
  • 1 lemon halved
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley minced
  • Microgreens optional, for serving
  • Salt and pepper to taste

Instructions

Cook the potatoes:

  • Melt the butter into a large pot. Add the small-diced potatoes and cook, often stirring, until they just begin to brown—season with salt and pepper.
  • Add the Thai chili peppers, brinjal caponata or curry powder and 1 teaspoon Aleppo pepper flakes and cook for 1 minute until fragrant.

Cook the rice:

  • Add the rice and toss to coat for 1–2 minutes until it just begins to toast.
  • Begin whisking in the water or stock in ladleful increments. Stir after each addition and cook for a few minutes until absorbed by the rice. Continue for 30–40 minutes or until all the liquid is absorbed, the risotto is creamy, and the rice is almost completely tender. Add more liquid as needed—season with salt and pepper.

Cook the chopped shrimp:

  • Add the chopped shrimp to the pot of rice and cook for 5–7 minutes until opaque and cooked through. Let stand for 5 minutes. Taste and season.

Prepare the poached shrimp:

  • Bring a medium pot of water to a boil. Once boiling, juice the lemon into the pot and add the halves to the pot. Turn off the heat and add the 12 whole, peeled shrimp. Cover and let stand for 5 minutes until cooked through.
  • Meanwhile, melt the 2 tablespoons butter into a bowl and add the remaining 2 teaspoons Aleppo pepper flakes and the minced parsley. Season with salt and stir to combine.
  • Using a slotted spoon, transfer the poached shrimp from the pot to the melted butter. Toss to coat with the butter.

To serve:

  • Divide the warm risotto between bowls and place 3 whole shrimp on top of each dish. Drizzle each dish with any leftover Aleppo pepper butter. Garnish with microgreens if you like. Enjoy!

Nutrition

Calories: 408kcal | Carbohydrates: 58g | Protein: 6g | Fat: 18g | Sodium: 143mg | Fiber: 5g | Sugar: 1g | Vitamin C: 33mg
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