When you’re craving sweet, creamy, hot, and salty and you want to impress, my Sweet Corn Gulf Shrimp Risotto recipe will not disappoint.

Gulf shrimp seasoned with a kiss of Old Bay Seasoning adds a salty, crunchy bite to Sweet Corn Shrimp Risotto. Silver Queen corn and shallots impart a rich, buttery, creamy sweetness. Topped with a bright pop of lemon zest, you get an irresistible, luscious treat.

You’ll also love how the starchiness in arborio rice elevates everyday ingredients creating a velvety-textured, impressive, some might say, fancy meal.

While risotto may not be a quick mid-week meal, it isn’t the most difficult to make either.

With a little patience and a few quality ingredients, you’ll want to make Sweet Corn Gulf Shrimp Risotto all the time. Or at least anytime you have a pound or two of Gulf shrimp.

Cook’s notes:

• If you don’t have homemade corn stock, sub low-sodium chicken stock.
• Use Silver Queen corn for best results.
• When cooking with wine, a good rule to follow is “If you don’t want to drink it, don’t cook with it.” 
  

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See the sponsored disclaimer below the recipe for more information about buying American wild-caught shrimp.

Sweet Corn Gulf Shrimp Risotto
Serves 4

1 tablespoon plus 1 teaspoon unsalted butter

1 tablespoon plus 1 teaspoon olive oil

12 count (20-30) American wild-caught shrimp, peeled, deveined, and chopped into bite-sized pieces

¼ teaspoon Old Bay Seasoning

Dash kosher salt

Dash black pepper

2 tablespoons diced shallots

1 cup Arborio rice

½ cup dry white wine

4 cups corn stock, or low sodium chicken stock

½ cup cooked organic Silver Queen sweet corn

½ teaspoon lemon zest

Green onion, green only, sliced for garnish

1. Heat the stock to boil in a medium saucepan. Reduce the heat to low.
2. Pat the shrimp dry with a paper towel. Sprinkle Old Bay seasoning, a dash of salt and black pepper on the shrimp.
3. Heat a heavy bottomed skillet with deep sides over medium heat for three to four minutes. Add one tablespoon of butter and one tablespoon of olive oil. Then when the butter foams, swirl the pan and add the shrimp. Cook two to three minutes, or until the shrimp turn pink, turning once. Remove the shrimp and juices to a plate scraping out the bottom of the pan onto the plate.
4. Add one teaspoon of butter and one teaspoon of olive oil to the pan. When the butter foams, add the shallots. Stir continuously about two minutes until the shallots are translucent. Be careful not to brown the shallots. Reduce the heat to medium-low if necessary.
5. Increase the heat to medium if reduced. Add the rice to the skillet and stir, cooking about two minutes, or until the rice is translucent.
6. Pour in the white wine, stir, and cook until the wine is absorbed about two to three minutes.
7. Add one cup of stock, cook and stir until the stock is absorbed, about five minutes. Repeat this process, one cup at a time until the stock is absorbed before adding additional stock. Stir the risotto continuously, but not vigorously. Total risotto cook time: about twenty-five minutes.
8. After adding the last cup of stock, add the corn, the cooked shrimp with juices, lemon zest, salt, and pepper. Stir, adding a few teaspoons of warm stock (if necessary) to the pan to keep the risotto creamy.
9. Top with green onions. Serve immediately.

Thanks to the American Shrimp Processors Association for sponsoring my writing! When buying shrimp, be remember to check the labels. Shrimp purchased in a retailer should proudly state “wild-caught” or “Wild American Shrimp.” For a list of retailers in your area, please visit www.americanshrimp.com.