Grilled Shrimp with Pesto Sauce on Creamy Pesto Risotto
Grilled shrimp with pesto sauce served over creamy pesto risotto is a delightfully vibrant dish that combines the fresh flavors of grilled seafood with rich, comforting risotto. This recipe makes for an exceptional dinner option that is sure to impress your guests with its visual appeal and balanced taste. Whether you’re cooking for a special occasion or just looking to treat yourself, this dish brings the taste of the Mediterranean right to your plate.
Why You Will Love This Recipe
This recipe combines the succulent texture of grilled shrimp with the creamy, comforting nature of risotto, elevated by the aroma and taste of basil pesto. The freshness from the shrimp complements the richness of the risotto, creating a balanced meal that is both satisfying and flavorful. The dish is not only a treat for your taste buds but also offers a beautiful presentation. Plus, it’s simple to prepare whether you’re an experienced cook or a novice in the kitchen.
Ingredients
The key to making this dish is using fresh ingredients. Below is a comprehensive list of what you’ll need:
For the Pesto Risotto:
- 1 ½ cups (300g) arborio rice
- 4 cups (1L) vegetable or chicken stock, warmed
- ½ cup (120ml) dry white wine (optional)
- 1 small onion, finely diced
- 3 tbsp olive oil
- 3 tbsp butter, divided
- ½ cup (50g) grated Parmesan
- ½ cup (120ml) basil pesto (store-bought or homemade)
- Salt & pepper to taste
For the Grilled Shrimp:
- 1 lb (450g) large shrimp, peeled & deveined
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
For the Pesto Drizzle:
- ¼ cup (60ml) basil pesto
- 2 tbsp extra-virgin olive oil
- 1 tsp lemon zest
Garnish:
- Pine nuts, toasted
- Parmesan shavings
Instructions
Step 1: Make the Pesto Risotto
Start by heating 3 tablespoons of olive oil and 1 tablespoon of butter in a deep pan over medium heat. Add the finely diced onion and sauté for about 5 minutes, until the onion becomes translucent and fragrant. This will lay a foundation for the flavors in your risotto.
Step 2: Toast the Rice
Once your onion is ready, add 1 ½ cups of arborio rice to the pan. Stir the rice for roughly 2 minutes, allowing it to toast slightly and become slightly translucent. This step is crucial as it enhances the nutty flavor of the rice.
Step 3: Deglaze
If you’re using white wine, pour in ½ cup of dry white wine at this stage. Allow it to simmer, stirring occasionally, until most of the wine has been absorbed by the rice. This will add depth and complexity to your risotto.
Step 4: Cook Gradually
Now, begin adding the warm stock, ½ cup at a time. Stir the mixture continuously until the liquid is absorbed before adding more. This process typically takes about 18-20 minutes and is key to achieving the creamy consistency characteristic of risotto.
Step 5: Finish the Risotto
After the rice is cooked to your liking, remove it from the heat and stir in the remaining 2 tablespoons of butter, grated Parmesan cheese, and ½ cup of basil pesto. Stir until well combined, and season with salt and pepper to taste. Cover and set aside.
Step 6: Grill the Shrimp
While the risotto is resting, let’s prepare the shrimp. In a mixing bowl, toss the peeled and deveined shrimp with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, ½ teaspoon of salt, ½ teaspoon of black pepper, and 1 tablespoon of lemon juice. Allow them to marinate for about 10 minutes to absorb the flavors.
Step 7: Grill the Shrimp
Preheat your grill to high heat. Grill the marinated shrimp for 2-3 minutes on each side, or until they turn opaque and have nice grill marks. Do not overcook the shrimp, as they can become tough.
Assemble the Dish
Step 8: Plate the Dish
To present your meal beautifully, start by swiping a spoonful of extra pesto onto each plate. Then, spoon the creamy risotto into mounds on top of the pesto. Arrange the grilled shrimp on top of the risotto, allowing the shrimp to sit comfortably on the creamy base.
Step 9: Add the Pesto Drizzle
For an extra touch, drizzle the pesto-oil mixture made with ¼ cup of basil pesto, 2 tablespoons of extra virgin olive oil, and 1 teaspoon of lemon zest over the shrimp. This will add a burst of flavor and a glossy finish to the dish.
Step 10: Garnish
Finally, garnish your dish with toasted pine nuts and Parmesan shavings for added texture and sophistication. Your delicious grilled shrimp with pesto sauce on creamy pesto risotto is now ready to serve!
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp as long as they are fully thawed before marinating and grilling. Be sure to drain them well to avoid excess moisture.
Is risotto difficult to make?
Risotto requires attention while cooking but is not difficult to make. The key is to stir often and add broth gradually, allowing the rice to absorb the liquid properly.
Can I make this recipe ahead of time?
While it’s best served fresh, you can prepare the risotto in advance. Reheat it gently on the stove with a splash of broth to regain creaminess before serving.
What can I substitute for basil pesto?
If you don’t have basil pesto on hand, you can use store-bought sun-dried tomato pesto or make your own by blending fresh herbs like parsley or cilantro with olive oil, nuts, and cheese.
Can this dish be made vegetarian?
Yes! You can omit the shrimp and serve the creamy pesto risotto as a vegetarian dish. You could also add grilled vegetables for additional flavor.
Conclusion
This grilled shrimp with pesto sauce over creamy pesto risotto is not only a feast for the eyes but also for the palate. Its delightful combination of flavors makes it a standout dish perfect for any occasion. Enjoy this meal with family and friends for a true taste of culinary bliss.
