Mexican-Inspired Shrimp Risotto
with Roasted Veggies
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crevettes)
2 cs
Mélange d'épices à enchilada
(Contient Sulfites Peut contenir Noix, Sulfites, Lait, Triticale, Arachides, Sésame, Soya, Moutarde, Blé)
¾ tasse(s)
Riz arborio
4 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
113 g
Maïs en grains
1 pièce(s)
Piment fort
56 g
Oignon, haché
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
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*
Informations nutritionnelles
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.