Shrimp with Whole Grain Corn-Oat Risotto

If shrimp and grits are your kind of comfort food, then this whole-grain version is right up your alley. We use steel-cut oats instead of[ Arborio rice and follow the classic technique of adding hot stock in batches. Constant stirring helps coax the starch out of the oats for creaminess.]

Total Time:
1 hr 15 min
Prep:
10 min
Cook:
1 hr 5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 ears sweet corn, shucked
  • Kosher salt
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1 1/2 cups steel-cut oats
  • 1 1/2 cups dry white wine
  • 2 ounces grated Parmesan (about 1/3 cup)
  • 1 1/2 pounds large shrimp, peeled and deveined (tails removed if desired)
  • 3 garlic cloves, sliced
  • 1/4 teaspoon crushed red pepper
  • Juice from 1/2 lemon
  • 1/2 cup loosely packed parsley leaves, roughly chopped
Directions
  • Remove the kernels from the corn cobs and set the kernels aside. Hold the cobs over a large saucepan and use the back of a knife to scrape down the cobs to "milk" them of any corn liquid. Drop the scraped cobs into the saucepan and add 8 cups of water and 1/4 teaspoon salt. Bring to a boil, lower the heat and simmer until the liquid is reduced to 6 cups, about 30 minutes. Strain and keep warm.

  • Make the risotto: Heat 1 tablespoon oil and 1 tablespoon butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently with a wooden spoon, until the onion is translucent and soft, about 5 minutes. Add the corn kernels and 1/2 teaspoon of salt and cook, stirring frequently, until the corn just starts to soften, about 3 minutes. Add the oats and stir until coated. Add 1 cup of wine and simmer, stirring constantly, until the wine is absorbed, about 1 minute. Add 3 cups of the warm corn broth to the oats. Simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add 2 more cups of broth and simmer, stirring constantly, until the oats are tender but slightly toothsome, about 10 to 12 minutes more. Remove from the heat, stir in the Parmesan and season to taste with salt. Adjust the consistency of the risotto by adding more of the broth as necessary. Cover and set aside to keep warm.

  • Make the shrimp: Heat the remaining 1 tablespoon oil and 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the shrimp in one crowded layer and cook until the shrimp are a deep pinkish orange on the bottom, 3 to 4 minutes. Turn the shrimp over, add the remaining 1/2 cup wine, garlic and red pepper. Bring to a simmer and cook until the shrimp is opaque throughout and the wine has reduced slightly. Add the lemon juice, parsley, remaining 1 tablespoon butter and salt to taste. Remove from the heat, swirl the skillet until the butter melts and toss the shrimp to coat in the sauce.

  • Transfer the risotto to a deep platter and top with the shrimp and sauce and serve immediately.

  • Per serving: Calories: 350; Fat: 14 g (Saturated: 6 g); Cholesterol: 160 mg; Sodium: 950 mg; Carbohydrate: 25 g; Fiber: 3 g; Protein: 21 g; Sugar: 4 g


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