Go Back
Print

Red Curry Risotto with Grilled Shrimp

Course Main Course
Cuisine American
Keyword Shrimp
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

  • 2 tablespoon olive oil
  • ½ medium onion finely chopped
  • 2 garlic cloves minced
  • 1 ¼ cups Arborio rice
  • 4 cup chicken stock
  • 13.66 oz can coconut milk
  • 3 tablespoon Thai red curry paste
  • ¾ cup halved cherry tomatoes
  • ½ cup green beans cut into 1 ½ - 2 inch pieces
  • ½ cup asparagus cut into 1 ½ - 2 inch pieces
  • 1 ½ cup fresh spinach
  • 1 tablespoon fresh chopped basil
  • Salt
  • 16 cleaned jumbo shrimp
  • Wooden skewers soaked in water for 30 minutes prior to grilling

Instructions

  • Heat grill to medium high heat. Skewer about 6 shrimp (through top and tail), onto each skewer, without leaving space between shrimp. Brush lightly with olive oil and season lightly with salt and pepper. Set aside.
  • Place stock in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.
  • Heat a large skillet over medium heat. Add olive oil to pan; swirl to coat. Add onions; cook 1-2 minutes and add garlic. Stir in rice, and cook for 1-2 minutes, stirring constantly. Increase heat to medium and add stock, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.   With the last portion of stock stir in the coconut milk and curry paste.  Stir well and add tomatoes, green beans, asparagus, spinach, and basil.  Gently stir, season with salt (if desired) and remove from heat.  Cover to allow veggies to seam as  you grill the shrimp.
  • Grilled shrimp on prepared grill 1-2 minutes per side.  Remove from heat and remove shrimp from skewer (if desired).  Serve risotto and top with grilled shrimp.