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Pacific Grill Shrimp with Creamy Corn Risotto

thespiceapothecary
Sep 18
2 min read

Pacific Grill Shrimp with Creamy Corn Risotto combines seasoned seared shrimp, fresh sweet corn and homemade corn stock for a flavorful meal.


Seared shrimp over creamy corn risotto in a white bowl, garnished with herbs, on a beige cloth.


Ingredients for Pacific Grill Shrimp with Creamy Corn Risotto


For the Corn Stock


  • 5–6 ears fresh corn

  • 6 cups water

  • 1 celery stalk

  • 1 carrot

  • 1 bay leaf

  • 1 garlic clove

  • 1 teaspoon kosher salt

  • ½ teaspoon whole black peppercorns


For the Corn Risotto


  • 1½ cups Arborio rice

  • 1 medium onion, diced

  • 1–2 tablespoons olive oil

  • 1 cup dry white wine

  • 5–6 cups warm corn stock

  • Reserved corn kernels and juices

  • 1–2 tablespoons butter

  • Kosher salt and black pepper, as needed

  • Freshly grated Parmesan, for serving

  • Fresh basil, thinly sliced for serving


For the Pacific Grill Shrimp




Directions


Make the corn stock: 


Cut the kernels from the corn cobs and set the kernels and any juices aside. Place the stripped cobs in a large pot with the water, celery, carrot, garlic clove, bay leaf, salt and peppercorns. Bring to a simmer and cook for about 30 minutes.

Strain the stock, discard the solids and return the stock to the pot. Keep warm over low heat while you prepare the risotto.


Make the risotto: 


Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent.

Add the arborio rice and cook, stirring frequently, for 2–3 minutes, until the grains are lightly toasted.

Add the white wine and cook, stirring, until almost completely absorbed.

Add the warm corn stock about 1 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. Continue until the rice is creamy and al dente, about 20–25 minutes. (You may not need all of the stock.)

Stir in the reserved corn kernels and any juices and cook for another 2–3 minutes, just until the corn is tender. Stir in the butter. Taste and adjust with salt and pepper if needed.


Cook the shrimp: 


Sprinkle the shrimp evenly with Pacific Grill Seasoning.

Heat a lightly oiled skillet over medium heat. Add the shrimp in a single layer and sear for about 2 minutes. Flip and cook for another 2 minutes, or until the shrimp are opaque and cooked through.


To serve: 


Spoon the creamy corn risotto into bowls and top with the Pacific Grill shrimp.

Finish with freshly grated Parmesan & thinly sliced fresh basil.


Enjoy!


Note: You can use chicken or veggie stock as the broth to cook the rice, but making a quick stock from the corn cobs adds another layer of fresh corn flavor without adding much extra work.


Pacific Grill
$6.00
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