MERMAN'S REVENGE RECIPE
SHRIMP RISOTTO
Creamy corn risotto topped with Seafood Boil-seasoned shrimp, juicy tomatoes, fresh basil and a bright lemony finish.
LET'S COOK
DIRECTIONS
START THE STOCK
Bring 5 cups of water and the veggie stock concentrate to a boil in a medium pot. Slice the corn kernels from the cob and add them to the stock. Reduce the heat to low and keep the stock warm.
BUILD THE RISOTTO
Heat a drizzle of vegetable oil in a large pan over medium heat. Add the shallot and garlic and cook for 1–2 minutes until softened. Stir in the Arborio rice and cook for another 1–2 minutes.
ADD THE STOCK SLOWLY
Add the warm corn stock to the rice about ½ cup at a time, stirring frequently. Let the rice absorb most of the liquid before adding the next round. Continue for about 30–35 minutes, until the risotto is creamy and the rice is tender with a slight bite.
PREP THE TOPPINGS
Toss the halved tomatoes with the olive oil and a squeeze of fresh lemon juice. Roughly chop the basil and set both aside for serving.
SEASON THE SHRIMP
Pat the shrimp dry and season generously with Merman's Revenge Seafood Boil Seasoning . Make sure the seasoning coats the shrimp evenly before cooking.
FINISH THE RISOTTO
Once the rice is creamy and cooked through, stir in the Parmesan, butter and a fresh squeeze of lemon juice. Mix until rich, creamy and smooth.
COOK THE SHRIMP
Heat a large drizzle of oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for about 2 minutes on the first side. Flip, add the chili lime butter and continue cooking for another 1–2 minutes, spooning the melted butter over the shrimp until they are opaque and cooked through.
BRING IT TOGETHER
Divide the creamy corn risotto between bowls and top with the Seafood Boil-seasoned shrimp. Spoon any remaining chili lime butter from the pan over the top, then finish with the tomatoes, fresh basil and an extra squeeze of lemon.
MADE WITH
SEAFOOD BOIL SEASONING
Big seafood-boil flavor with savory garlic, herbs and citrus makes these shrimp the perfect contrast to rich, creamy risotto.
EXPLORE SEAFOOD BOIL →
GOOD TO KNOW
TIPS FROM
THE MERMAN
ADD STOCK A LITTLE AT A TIME
Let the rice absorb most of each addition before adding more. That's what creates the creamy texture risotto is known for.
DRY THE SHRIMP FIRST
Pat the shrimp dry before adding the Seafood Boil Seasoning. It helps the seasoning stick and gives the shrimp a better sear.
SERVE RISOTTO RIGHT AWAY
Risotto is at its creamiest straight from the pan. Have the shrimp and toppings ready so you can plate everything as soon as the rice is finished.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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