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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
2 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
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*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- 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. **
- 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.