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| I made this recently and it was such a big hit I wanted to share! Succulent tiger shrimp with fresh artichoke hearts, sitting on a bed of creamy risotto. |
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| The flavor was super enhanced by this fabulous roasted garlic olive oil I received from Colavita. I love their olive oils but I never tried their roasted garlic version, all I can say is you need a bottle of this in your kitchen! I had a few fresh artichokes ( you could use frozen, I wouldn’t use canned) that I cut, quartered and steamed, then tossed them into the garlic oil and placed them in a 375 degree oven for 10 minutes, the flavor is addicting! |
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| I did the same thing with the shrimp, tossing them into the roasted garlic oil, sprinkling them with salt, pepper and a little peperoncino. I roasted the shrimp Ina’s way on a baking sheet for 5 or 6 minutes at 400 until the shrimp are cooked through. This method is full proof, cooks perfect every time! |
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| The risotto itself was made with 1 box of chicken stock that was warmed in a pot on my stove and 1 1/2 cups of arborio rice. In a heavy bottomed pan heat 1 tablespoon of butter and 1 tablespoon of olive oil, sweat 1/2 diced onion. Add the rice, stirring and coating it with the butter and oil. Saute for a couple of minutes but don’t brown it, then add 1/2 cup of white wine and let it absorb. Add a ladle of hot chicken stock to the rice and let all the liquid absorb, then add another ladle and repeat the process stirring constantly. I tossed in a handful of frozen peas along the way, added fresh snipped basil and parsley and a touch more butter in the end. Pour your creamy warm risotto on a nice big platter and lay your roasted artichokes and shrimp all around. The roasted garlic flavor took the risotto to another level, there wasn’t one grain of rice left! |
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Now I know what to use the Colavita garlic olive oil for!
Shrimp and risotto! Yum!
I foresee risotto on the menu for the holidays.
I too, now have a hankerin’ for shrimp and artichoke risotto. You always make me want to eat, Marie!
This looks fabulous! And it is definitely great for a dinner party.
This is getting pinned and made soon! Yum.
MMMMMmmmmmm…I love shrimp! This is a wonderful combination and the garlic oil must make it easier to make!
I am following this “to the letter.” It sings and I will not serve it Christmas Eve to 30 people. I will serve heaping servings to four!
oh my goodness! This is so going on the top of the TO DO list! And I am buying garlic oil TODAY! Your photos are always so beautiful, as your descriptions, that I make and pin most all your recipes! Thanks so much and happy holidays!
Jenna
Oh how we love risotto, but I’m the only one besides my kids that is crazy-nuts for artichokes, SO THAT MEANS that I’ll just have to make this for 3 instead of the whole family! More of us, huh? As you said Marie, this is a perfect party or special occasion recipe!!!
my mouth is watering just looking at the pictures…i cannot wait to try this!! Thank you again for another delicious (I am sure) recipe….
I want to serve this as a main course with a salad.
how many adults do you think would serve?
Popping in to see what’s “cooking” over here, shrimp, yummo!!!
Wishing you and your family a very Merry Christmas Marie!!
Blessings over you and the new year!
I want to come to your house for dinner, Marie. Just looking at this beautiful dish makes my mouth water.
The dish looks delicious. I like the idea of roasting the shrimp, I usually boil, but roasting sounds so much more flavorful…
LL
Shrimp and artichokes is a wonderful combination! And who doesn’t like a risotto? No wonder your guests loved it.
Cheers,
Frank
can this be made ahead of time and kept warm? I hate to be slaving over a stove when guests are around….