My Summer Shrimp and Corn Risotto was inspired by a date night at Nana’s restaurant, many years (and many children) ago. My husband, Mark, and I were so impressed by Chef Scott Howell’s Summer Risotto that I created a simplified version that can be prepared and served even on a busy weeknight.
This recipe embraces some North Carolina favorites – shrimp, corn, and country ham. It features fresh ingredients while also accepting a little help from the grocery store. Feel free to substitute veggie or seafood stock for the chicken stock, or simply use water. This is also a great opportunity to use up any vegetable odds and ends you may have leftover in your refrigerator. Add them in addition to or in replacement of the listed ingredients. To garnish, I like to finish it with fresh chives from my herb garden.
If the pandemic has left you with a little extra time around the house, or you enjoy spending Sundays in the kitchen, I invite you to prepare this the “long way.” Make your Risotto the old-fashioned way using Arborio rice. Char, roast and peel the red peppers. Skewer fresh shrimp and grill them while enjoying time outside with family. Making this recipe from scratch can be fun, but I assure you, this shortcut version will be just as impressive in the end!
My Summer Shrimp and Corn Risotto has become a favorite summer tradition for my family. I hope you enjoy my quick take on a spectacular meal!
SUMMER SHRIMP AND CORN RISOTTO
By: Christy Bray Graves
SERVES: 6
INGREDIENTS
- 5 lb. shrimp (fresh or frozen, thawed)
- 2 – 5.5 oz. boxes of Parmesan Risotto (or any flavor you prefer)
- Olive oil or butter, as called for on boxed Risotto plus 1 TBSP to sauté shrimp
- 1 – 32 oz. box of chicken stock (or homemade, veggie or seafood stock also work well)
- 3 oz. country ham, trimmed of excess fat, diced
- 6 oz. roasted red peppers, diced
- 3 ears of corn (or 8 oz. canned, drained or frozen, thawed)
- 4 oz. peas (canned, drained or frozen, thawed)
- Fresh cracked black pepper
- ¼ cup grated Parmesan cheese (optional)
- Fresh herbs to garnish
INSTRUCTIONS
- Prepare the Risotto according to the package directions, substituting chicken stock in place of water.*
- Sauté the shrimp in 1 TBSP of olive oil or butter over medium-high heat, 3-5 minutes (or place the shrimp into boiling water, reduce heat and simmer for approximately 3 minutes) until the shrimp are pink and opaque
- Fill a large pot ½ full of water, bring to a boil. Once boiling, submerge the ears of corn, cover the pot and turn off the heat. Let the corn sit for 10 minutes and then remove to a plate to cool.
- Once the corn has cooled, cut the kernels off the cobs.
- As the Risotto cooking time comes to an end, stir in the diced country ham, roasted red pepper, corn and peas to heat through. Season with black pepper to taste. **
- Finish with grated Parmesan cheese if desired. Top with shrimp and garnish with fresh herbs.
NOTES
*If you don’t have enough stock, use water for the remaining amount called for in box directions.
** The country ham is salty, so do not add salt until you’ve tasted the final product!
As a wife and mom of three young boys, I often consider myself a master “chaos coordinator.” Between running our family business, Chapel Hill Toffee, managing our household and balancing busy schedules, I love to create quick and simple recipes that I know my family will enjoy – and my kids will actually eat!
My recipes are more of a guide than a perfect plan. I will always encourage you to use what you have on hand and make substitutions to suit your tastes. I invite you to share your own ideas, questions and final products with us on Facebook and on Instagram by tagging @christybgraves and @wchlchapelboro.
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