Tarragon Shrimp with Easiest-Ever Risotto

By jads8627

Ingredients

• 1 pound fresh or frozen large shrimp in shells
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried tarragon, crushed
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1/3 cup chopped onion (1 small)
• 2/3 cup uncooked Arborio rice
• 1-14 1/2 ounce can reduced-sodium chicken broth
• 1 cup frozen peas, thawed
• 1/4 cup grated Parmesan cheese
• Lemon wedges (optional)

Details

Cooking time 40mins
Adapted from bhg.com

Preparation

Step 1

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine lemon juice, oil, garlic, tarragon, and salt. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator while you start preparing the risotto (15 to 25 minutes).
For risotto, in a medium saucepan heat butter over medium heat until melted. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add rice. Cook and stir for 2 minutes more. Carefully stir in broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat. Stir in peas. Let stand about 1 minute or until heated through. (Rice should be tender but slightly firm and creamy.) Stir in Parmesan cheese.
Meanwhile, cook shrimp in skillet or on grill as directed. Serve shrimp with risotto. If desired, garnish with lemon wedges.
SKILLET: Heat a 12-inch skillet over medium heat. Add shrimp and marinade to skillet. Cook about 3 minutes or until shrimp are opaque, stirring frequently.
GRILL: Drain shrimp, reserving marinade. Thread shrimp onto metal skewers, leaving 1/4 inch between shrimp. Brush shrimp with the reserved marinade. For a charcoal or gas grill, place kabobs on the grill rack directly over medium-high heat. Cover and grill for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling.From the Test Kitchen
If desired, use 1 teaspoon dried oregano or thyme in place of the tarragon.

Nutrition Facts (Tarragon Shrimp with Easiest-Ever Risotto)
Per serving: 308 kcal cal., 8 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 171 mg chol., 643 mg sodium, 32 g carb., 2 g fiber, 3 g sugar, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet