Mexican-Inspired Shrimp Risotto
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Mexican-Inspired Shrimp Risotto

Mexican-Inspired Shrimp Risotto

with Chipotle Sauce and Lime

Juicy shrimp and a creamy chipotle sauce top this creamy, rich, corn-studded, Mexican-inspired risotto. Fresh lime and cilantro add a hit of welcome freshness to this spicy dish.

Tags:
Spicy
•Quick
Allergens:
Shrimp
•Sulphites
•Egg
•Milk
•Mustard
•Soy

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

2 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

¾ cup

Arborio Rice

4 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

2 tbsp

Tomato Sauce Base

(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

113 g

Corn Kernels

1 unit(s)

Hot Pepper

56 g

Yellow Onion, chopped

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

7 g

Cilantro

1 unit(s)

Lime

Not included in your delivery

1 tbsp

Butter*

(Contains Milk)

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories760 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate99 g
Sugar17 g
Dietary Fiber7 g
Protein29 g
Cholesterol200 mg
Sodium2270 mg
Trans Fat0.4 g
Potassium1000 mg
Calcium150 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot
•Measuring Spoons
•Measuring Cups
•Strainer
•Zester
•Paper Towel
•Large Non-Stick Pan
•Small Bowl

Cooking Steps

1
  • Heat large pot over medium-high heat. 
  • When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 3-4 min, stirring occasionally, until tender.
  • Add rice, garlic salt and half the Enchilada Spice Blend. Cook for 2 min, stirring often, until rice is toasted.
  • Add tomato sauce base, 1 3/4 cups (3 1/2 cups) water and corn.
2
  • Once simmering, cover and reduce heat to medium-low. (NOTE: The risotto should maintain a very gentle simmer; adjust the heat as needed).
  • Cook for 16-20 min, removing the lid to stir occasionally, until almost all of the water has been absorbed.
3
  • Meanwhile, roughly chop cilantro.
  • Core, then thinly slice hot green pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot green peppers!)
  • Zest and juice half the lime. Cut remaining lime into wedges.
  • Drain and rinse shrimp, then pat dry with paper towels. Season with remaining Enchilada Spice Blend, salt and pepper.
4
  • Stir 1 tbsp (2 tbsp) butter, lime zest, lime juice, 1 tbsp (2 tbsp) of the hot pepper and half the cilantro into the cooked rice. Let stand, off heat, for 5 min. Season with salt and pepper.
5
  • Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add shrimp.
  • Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. **
6
  • In a small bowl, combine chipotle sauce with 2 tsp (4 tsp) water.
  • Divide risotto between bowls.
  • Top with shrimp.
  • Drizzle with chipotle sauce.
  • Sprinkle with remaining cilantro.
  • Squeeze a lime wedge over top, if you like.