Mexican-Inspired Shrimp Risotto
with Roasted Veggies- Crevettes
- Sulfites
- Oeuf
- Lait
- Moutarde
- Soya
- Moutarde
- Arachides
- Sésame
- Soya
- Noix
- Blé
- Lait
- Peut contenir des traces d’allergènes
- Sulfites
- Poisson
- Oeuf
- Gluten
- Crustacés
- Triticale
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.
Ingrédients
285 g
Crevettes
(Contient: Crevettes)
16 g
Mélange d'épices à enchilada
(Contient: Sulfites Peut contenir : Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
¾ tasse(s)
Riz arborio
4 cs
Sauce au chipotle
(Contient: Oeuf, Lait, Moutarde, Soya Peut contenir : Moutarde, Sésame, Soya, Noix, Blé, Lait, Sulfites, Poisson, Oeuf, Gluten, Crustacés)
2 cs
Base de sauce tomate
(Peut contenir : Moutarde, Sésame, Soya, Noix, Blé, Lait, Sulfites, Poisson, Oeuf, Gluten, Crustacés)
113 g
Maïs en grains
1 pièce(s)
Piment fort
56 g
Oignon, haché
4 g
Sel d’ail
(Peut contenir : Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait, Sulfites, Triticale)
7 g
Coriandre
1 pièce(s)
Lime
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
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.
