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Garlic Butter Shrimp with Southern Sweet Corn Risotto

Garlic Butter Shrimp
Ingredients:
  • 1 lb shrimp (peeled and deveined)
  • 3 tbsp butter
  • 3 garlic cloves (minced)
  • 1 tbsp olive oil
  • 1/4 cup white wine (optional, or chicken broth)
  • 1 tbsp lemon juice
  • 1/2 tsp paprika
  • Salt and pepper (to taste)
  • Fresh parsley (for garnish)
  • Lemon wedges (for serving)

Instructions:
Step 1: Prep the Shrimp: Pat the shrimp dry and season with salt, pepper, and paprika.

Step 2: Cook Shrimp: Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 1-2 minutes per side until just pink and opaque. Remove shrimp from the skillet and set aside.

Step 3: Garlic Butter Sauce: In the same skillet, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.

Step 4: Deglaze the Pan: Pour in the white wine (or chicken broth) and lemon juice. Let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.

Step 5: Combine: Return the shrimp to the skillet and toss to coat in the sauce. Cook for another minute to heat through.

Step 6: Serve: Garnish with fresh parsley and lemon wedges. Serve the shrimp on top of or alongside the sweet corn risotto.


Southern Sweet Corn Risotto
Ingredients:
  • 3 tbsp butter, divided
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • Kernels cut from 3-4 ears of corn (about 2 cups)
  • 1 tsp hot pepper sauce (or to taste)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp olive oil
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 6 cups chicken broth
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup chopped tomatoes (optional)
  • Chives (optional)
Instructions:
Step 1: Saute the vegetables: Melt 2 tbsp butter in a large saucepan over medium-high heat. Add corn, shallots and garlic. Cook, stirring occasionally, until tender.

Step 2: Add spices: Stir in hot pepper sauce, salt and pepper to taste. Transfer corn mixture to a bowl.

Step 3: Cook rice: Melt remaining butter with olive oil in the skillet. Stir in rice and cook for 1 minute, until coated.

Step 4: Add in wine and broth: Stir in white wine and cook until most of the liquid is absorbed. Gradually add chicken broth, 1/2 cup at a time, stirring constantly, until rice is tender and creamy (about 25 minutes).

Step 5: Combine: Stir in corn mixture and parmesan cheese. Season to taste.

Step 6: Serve: Garnish with tomatoes and chives, enjoy!

Paired with Mary Taylor Bordeaux Blanc
Adopted from Yummy Recipes

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