Creating a seafood-themed October dish around shrimp can be a delightful addition to your cookbook. Here's a recipe idea that combines the flavors of fall with the succulence of shrimp:
Ingredients
For the Shrimp
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
Salt and black pepper to taste
For the Pumpkin Risotto
1 1/2 cups Arborio rice
4 cups chicken or vegetable broth, kept warm
1 small pumpkin, peeled and diced or 1 can Pumpkin Puree
Start by roasting the pumpkin. Preheat your oven to 375°F (190°C). Toss the diced pumpkin with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 25-30 minutes or until it's tender and slightly caramelized. Skip this step if you chose to use puree instead.
While the pumpkin is roasting, prepare the shrimp. In a bowl, combine the olive oil, minced garlic, paprika, , salt, and black pepper. Toss the shrimp in this mixture and let it marinate for about 15 minutes.
In a large skillet or pan, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.
Stir in the Arborio rice and cook for a couple of minutes until it becomes translucent around the edges.
Pour in the white wine and cook, stirring constantly until it's mostly absorbed.
Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired consistency.
Once the pumpkin is roasted and the risotto is ready, fold the roasted pumpkin, grated Parmesan, and butter into the risotto. Season with salt and black pepper to taste. Keep warm.
In a separate pan, heat some olive oil over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side or until they turn pink and opaque.
To serve, plate the pumpkin risotto and top it with the spicy shrimp. Garnish with fresh parsley for a pop of color.
