I am participating in a new recipe swap! This swap is called Surprise Recipe Swap and is hosted by Hungry Little Girl. The swap posts once and month. On the 1st we receive our blogger and posting day is always the 20th. You can pick anything to post as long as it is done by the 20th.
This month I received LuAnn from Winterspast Cooking. LuAnn has lots of yummy looking recipes on her blog. However, her recipe for Creamy Shrimp with Feta and Thyme Risotto caught my eye right away. I changed to recipe a bit to make it a one pot dish, but I think the tomato cream sauce with the shrimp sounds wonderful as well. We had our doula/friend Emily and her husband over for dinner and we all agreed it was delicious. The flavors were delicious and the shrimp were a perfect complement to the creamy tang of the feta cheese. Thank you LuAnn for a delicious dinner!
Ingredients
1 Tbl butter
1 Tbl olive oil
1 shallot, diced
2 cloves garlic, minced
1 cup arborio rice
1/4 cup white wine
4 cups chicken stock
3 Tbl chopped fresh thyme
1/2 crumbled feta cheese (plus a little extra to sprinkle on top)
1 lb shrimp, peeled and deviened
Salt and Pepper, to taste
Instructions
Place chicken stock in a medium saucepan. Bring to a simmer (do not boil). Keep warm over low-medium heat.
Heat a large nonstick skillet over medium heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add onions and cook for 3 minutes and add garlic. Stir in rice, and cook for 3-4 minutes, stirring constantly. Increase heat to medium and add wine. Add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly. Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. Add shrimp when last portion of stock is added. Cover pot and remove from heat to allow the shrimp to cook till pink. Right before you serve the risotto, stir in the cheese and thyme. Season with salt and black pepper. Top with additional feta.
