LEMONY SHRIMP OVER ZUCCHINI RECIPES

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More about "lemony shrimp over zucchini recipes"

SHRIMP RISOTTO WITH ASPARAGUS AND LEMON RECIPE - EPICURIOUS



Shrimp Risotto With Asparagus and Lemon Recipe - Epicurious image

Make this shrimp risotto for a luxurious weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it's an ideal meal for a spring feast.

Provided by Gina Marie Miraglia Eriquez

Total Time 45 min

Cook Time 45 min

Yield Makes 4 (main course) or 6 to 8 (side dish) servings

Number Of Ingredients 11

3 cups reduced-sodium chicken broth
2 cups water
¾ pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1¼ cups Arborio rice
¼ cup dry white wine
¾ pound medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
¼ cup grated parmesan
2 tablespoons chopped flat-leaf parsley

Steps:

  • Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
  • Cook onion in 2 tablespoons butter with ¼ teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
  • Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
  • Stir in ½ cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, ½ cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
  • Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
  • Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

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