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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! {
can this be made ahead of time and kept warm? I hate to be slaving over a stove when guests are around….
Shrimp and artichokes is a wonderful combination! And who doesn’t like a risotto? No wonder your guests loved it.
Cheers,
Frank
The dish looks delicious. I like the idea of roasting the shrimp, I usually boil, but roasting sounds so much more flavorful…
LL
I want to come to your house for dinner, Marie. Just looking at this beautiful dish makes my mouth water.
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 serve this as a main course with a salad.
how many adults do you think would serve?
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….
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!!!
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
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!
MMMMMmmmmmm…I love shrimp! This is a wonderful combination and the garlic oil must make it easier to make!
This is getting pinned and made soon! Yum.
This looks fabulous! And it is definitely great for a dinner party.
I too, now have a hankerin’ for shrimp and artichoke risotto. You always make me want to eat, Marie!
I foresee risotto on the menu for the holidays.
Now I know what to use the Colavita garlic olive oil for!
Shrimp and risotto! Yum!