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RECIPE
16 INGREDIENTS11 STEPS1HR 5MIN

Curried Shrimp Risotto

4.7
3 Ratings
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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This Curried Shrimp Risotto is packed with aroma! The curried shrimp are incredibly succulent, fragrant and flavorful, with that creamy arborio rice acting as the perfect compliment.

1HR 5MIN

Total Cooking Time

16

Ingredients
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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Curried Shrimp
1/4 cup
Plain Greek Yogurt
1/2 Tbsp
Curry Powder
1/4 tsp
Garlic , minced
1
Lemon , juiced
2 dashes
1 lb
Shrimp , deveined, peeled
1 pinch
Risotto
1 Tbsp
1 1/2 cups
1/2 cup
Red Wine
1/2 tsp
Curry Powder
1 pinch
3 cups
Chicken Stock
1 Tbsp
Plain Greek Yogurt
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Nutrition Per Serving
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CALORIES
465
FAT
6.6 g
PROTEIN
36.2 g
CARBS
62.5 g

Directions

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Step 1
In a bowl, combine the Plain Greek Yogurt (1/4 cup) , Curry Powder (1/2 Tbsp) , Garlic (1/4 tsp) , juice of the Lemon (1) , Sriracha (2 dashes) , Smoked Paprika (1/2 tsp) , Saffron Threads (1 pinch) , and Shrimp (1 lb) . Make sure the shrimp are well coated.
Step 2
Cover the bowl and let the shrimp marinate in the refrigerator for 30 minutes.
Step 3
Once the shrimp are done marinating, get a large rondeau pan on the stove and heat it up over medium-high heat.
Step 4
Transfer the shrimp into the hot pan, marinade and all. Cook the shrimp for about 2 minutes on each side, until pink and opaque. Remove them with a slotted spoon and set them aside.
Step 5
Add the Butter (1 Tbsp) to the pan and let it melt into the leftover marinade.
Step 6
Pour the Arborio Rice (1 1/2 cups) into the pan and let it toast for a minute while it absorbs the buttered marinade.
Step 7
Add the Red Wine (1/2 cup) , Curry Powder (1/2 tsp) , and Salt (1 pinch) to the pan. Give it a stir and let the rice completely absorb the wine.
Step 8
While all of that happens, get the Chicken Stock (3 cups) into a small pot and warm it over low heat on the stove.
Step 9
When the wine is all absorbed, ladle 1/4 of the warm stock into the pan and constantly stir it into the rice until it is completely absorbed. Repeat again 3 more times until the stock is all gone and absorbed into the rice. This will take about 20 minutes.
Step 10
At this point get the shrimp back into the pan to warm them through along with the remaining Plain Greek Yogurt (1 Tbsp) . Stir it all together to combine it into a luscious curried shrimp risotto. Take it off the heat.
Step 11
Scoop the risotto into bowls, season with Salt (1 pinch) , and serve! You can make a pretty presentation by forming the risotto into cakes, then taking a few shrimp and arranging them on top.

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Nutrition Per Serving
Calories
465
% Daily Value*
Fat
6.6 g
8%
Saturated Fat
2.6 g
13%
Trans Fat
0.0 g
--
Cholesterol
197.1 mg
66%
Carbohydrates
62.5 g
23%
Fiber
2.8 g
10%
Sugars
1.6 g
--
Protein
36.2 g
72%
Sodium
196.8 mg
9%
Vitamin D
--
--
Calcium
123.7 mg
10%
Iron
1.1 mg
6%
Potassium
412.1 mg
9%
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