Terragon Shrimp with Parmesan Risotto

Tarragon Shrimp with Parmesan Risotto

This recipe is 7 SmartPoints per serving, 1 cup risotto and 1 cup shrimp
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 330kcal
Author: Dash of Herbs

Ingredients

Shrimp Ingredients

  • 1 pound frozen shrimp deveined and shelled
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 2 teaspoons dried tarragon

Risotto Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion chopped
  • 3/4 cup Arborio rice
  • 1/4 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1/4 cup Parmesan cheese grated

Instructions

  • Thaw the shrimp. To do this, place the frozen shrimp in a medium mixing bowl with a strainer inside it. Let the shrimp thaw in cold water for about 10 minutes. Drain the water and refill it again, for another 10 minutes.

Make the Risotto

  • Preheat the oven to 400 degrees. In an oven safe Dutch oven (I used a Le Cruset), heat the Risotto olive oil to medium-high heat. Add the onion and stir until the onions are soft and translucent, about 4 minutes.
  • Add the rice and stir to coat in the olive oil. Stir in the wine and cook until the wine has evaporated, about 2 minutes. Stir in the chicken broth, salt and pepper. Bring to a boil.
  • Once boiling, remove from the stove. Cover and transfer to the oven. Bake for about 25 minutes.

Make the Shrimp

  • While the risotto is cooking, you can marinate and cook the shrimp
  • Once thawed and drained, place in a large ziplock bag. Add the rest of the ingredients. Close the bag and make sure to completely coat all the shrimp with the goodness.
  • Marinate about 20 minutes.
  • In a large non-stick saute pan, place the shrimp and marinade and cook, on medium-high heat for about 5 minutes, or until fully cooked.
  • When the risotto is cooked, remove from the oven. Stir and add 1/2 cup of water and the Parmesan cheese. Stir to combine.
  • To serve, place the risotto on a plate and add the shrimp on top.
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Nutrition

Calories: 330kcal | Carbohydrates: 35.5g | Protein: 23.2g | Fat: 9.6g | Saturated Fat: 2.5g | Cholesterol: 147.7mg | Fiber: 1.6g | Sugar: 1.1g | Vitamin A: 8% | Vitamin C: 5%