Spicy Southwest Shrimp Risotto

Risotto, a timeless Italian classic, is celebrated for its incredibly creamy texture and rich, comforting flavors. While its roots are firmly planted in traditional Italian cuisine, the beauty of this distinctive rice preparation lies in its remarkable versatility. It’s a dish that truly welcomes innovation, inviting culinary explorers to step beyond conventional flavor profiles. This is precisely what we aim to do with our unique Southwestern Shrimp and Jalapeño Risotto. We’re taking the beloved technique of slowly cooked, al dente rice and infusing it with a vibrant, spicy, and distinctly American Southwestern twist, promising an exciting new take on a familiar favorite.

Embracing the Vibrant World of Southwestern Flavors

As an Italian American deeply rooted in the culinary traditions of the South, I found myself inspired to bridge the gap between two exceptional cuisines. The result is this Southwestern Shrimp and Jalapeño Risotto – a dish that embodies the spirit of innovative cooking. It’s a culinary journey that brings the soulful warmth of Italian risotto to the bold, dynamic palate of the American Southwest, and it is absolutely worth experiencing.

Southwestern cuisine is a tapestry woven with earthy spices, fragrant herbs, and, of course, a diverse array of chiles. It’s a region where a subtle hint of spice, or sometimes a generous kick, is an integral part of many beloved dishes. In this recipe, we celebrate this tradition by featuring the widely available and wonderfully versatile jalapeño pepper. While often associated primarily with heat, the jalapeño offers a complex flavor profile – bright, slightly vegetal, and often with a pleasant sweetness that truly shines when incorporated into our creamy risotto. We enhance this with our carefully crafted homemade Southwestern seasoning, a blend designed to deliver a perfectly balanced mild-to-medium spicy flavor that awakens the senses without overwhelming the palate. This special blend not only marinates the succulent shrimp, infusing them with depth and character, but also enriches the risotto itself, making every spoonful a flavorful adventure. You can easily adjust the amount of seasoning to suit your personal preference for spice, but rest assured, the rice beautifully absorbs and complements these robust additions.

Navigating the Heat: How Spicy is This Dish?

When working with fresh jalapeño peppers, it’s important to acknowledge their delightful yet unpredictable nature. Jalapeños are known for their semi-sweet, verdant flavor, but their heat level can vary significantly. One jalapeño might be surprisingly mild, akin to an Anaheim or even a bell pepper, while another could pack a fiery punch. This variability is due to several factors, including growing conditions, ripeness, and even genetics. For this Southwestern Shrimp and Jalapeño Risotto, we aim for a balanced, approachable spice level that complements the rich flavors without being overpowering.

To ensure your dish reaches your desired level of heat, we recommend a simple trick: taste a tiny sliver of the raw jalapeño before adding it to your risotto. If you find it isn’t spicy enough for your liking, don’t hesitate to consider a substitution. Serrano peppers, though smaller, are renowned for their more consistent and generally higher heat level compared to jalapeños. If opting for serranos, we suggest using about half the quantity of jalapeños specified in the recipe to avoid an overly spicy outcome. The bright, fresh kick of the jalapeño (or serrano) perfectly harmonizes with the bold, earthy notes of the Southwestern seasoned shrimp, creating a truly memorable dish. This versatile creation can be enjoyed as a hearty main course, or even as an exciting and flavorful side dish.

The Secret Ingredient: Selecting the Best Rice for Risotto

The magic of risotto lies in its signature creamy consistency, achieved without the addition of heavy cream. This coveted texture is entirely dependent on one crucial component: the right type of rice. Not just any white rice will do; using a standard long-grain variety will result in a clumpy, disappointing dish that lacks the characteristic creaminess and al dente bite. The secret lies in the high starch content of specific short-grain Italian rice varieties, which release their starch as they’re gently stirred, creating that velvety emulsion.

Among the various options, Carnaroli rice stands out as the undisputed “King of Risotto.” It’s our absolute favorite for its superior ability to absorb liquid while maintaining a firm, distinct grain. Carnaroli boasts a higher amylopectin content, a type of starch that releases slowly, yielding an incredibly creamy, yet structurally sound risotto with a perfect al dente bite and an exceptional mouthfeel. While Carnaroli might require a bit more effort to find in some regions of the US, the culinary reward is truly worth the search.

Two other excellent choices for making authentic risotto are Vialone Nano and Arborio rice. Vialone Nano, with its shorter, plumper grains, cooks slightly faster and is known for producing a very creamy risotto, often favored for seafood dishes due to its delicate flavor. Arborio rice, while perhaps the most widely available and recognized risotto rice in the United States, is a fantastic starting point for beginners. It still offers a good starch release for creaminess, though it might become softer faster than Carnaroli. Whichever you choose, ensure it’s specifically labeled as risotto rice for the best results. Properly storing your risotto rice in an airtight container in a cool, dark place will also help preserve its quality and cooking properties.

Craving More Risotto? Explore Our Diverse Collection!

Our blog is a treasure trove for risotto enthusiasts, featuring a variety of recipes that celebrate this incredible dish in all its forms. If you’re looking for something bright and refreshing, our Cherry Tomato Garlic Basil Risotto offers a vibrant burst of Mediterranean flavors. Seafood lovers will adore our elegant Dover Sole with Lemon Risotto, where delicate fish meets zesty lemon-infused rice. And as the seasons change, embrace the cozy warmth of our Pumpkin Rosemary Risotto with Taleggio Cheese, a perfect autumn indulgence.

For those who appreciate the timeless classics and a deeper dive into traditional Italian cooking, our cookbook, Mangiamo, offers even more. Inside, you’ll find staple recipes like rich Parmesan Risotto and earthy Mushroom Risotto, alongside 60 other mouthwatering Italian dishes. If you’re a devoted fan of authentic Italian food and pasta, this comprehensive cookbook is an essential addition to your kitchen library.

A Culinary Journey Awaits!

We are incredibly excited for you to try this delightful recipe for Southwestern Shrimp and Jalapeño Risotto. It’s a dish that beautifully marries the comforting familiarity of Italian technique with the bold, zesty spirit of the American Southwest. We believe it offers a unique and memorable dining experience, perfect for a cozy weeknight meal or an impressive gathering. If you embark on this culinary adventure and find yourself loving every bite, we would be absolutely thrilled if you shared your experience. Please consider leaving us a 5-star rating and a comment below to let us know how it turned out!

Discover More Flavorful Shrimp Recipes

If you enjoyed the succulent shrimp in this risotto and are looking for more innovative ways to prepare this versatile seafood, explore some of our other fantastic shrimp-focused recipes. From spicy kicks to aromatic marinades, we have options to delight every palate:

• Red Chile Spiced Shrimp and Grits: A comforting Southern classic elevated with a fiery red chile kick.
• Achiote Marinated Shrimp and Couscous: Experience the earthy, peppery flavors of achiote in a light and vibrant dish.
• Spicy Ginger Garlic Shrimp Skewers: Perfect for grilling, these skewers are packed with aromatic and spicy notes.
• Blackened Garlic Shrimp Tacos with Cilantro Cream Sauce: A fiesta of flavors in every bite, combining smoky shrimp with a cooling, creamy sauce.

Recipe: Southwestern Shrimp and Jalapeño Risotto

Southwestern Shrimp and Jalapeño Risotto

This Southwestern Shrimp and Jalapeño Risotto adds a fun southern and spicy American twist to traditional risotto!

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Dinner, Sides

Cuisine Italian-Fusion, Southwestern

Servings 4 servings

Calories 693 kcal

Ingredients

For the Shrimp

• 1 lb. large shrimp, peeled and deveined
• 2 tablespoon Southwestern Seasoning – divided (see recipe below)
• 2 tablespoon olive oil – divided

For the Risotto

• 6 -8 cups diluted* seafood stock or vegetable stock
• 1 Bay leaf
• 2 cups risotto rice (Carnaroli or arborio rice)
• 4 tablespoon unsalted butter – divided
• ½ medium onion (about 75g) small dice
• 2 jalapeños (about 125g) small dice
• ⅓ cup dry white wine
• Zest of 1 lemon
• 1 -2 tablespoon lemon juice

For the Southwestern Seasoning (makes about 1 cup dry seasoning mix)

• 3 tablespoon Ancho chile powder
• 2 tablespoon Paprika (sweet)
• 1 tablespoon Cumin
• 1 tablespoon Coriander
• 1 tablespoon Black pepper
• 1 tablespoon Granulated onion
• 1 tablespoon Granulated garlic
• 1 tablespoon Kosher salt
• 2 teaspoon Oregano
• 2 teaspoon Cayenne pepper
• 1 teaspoon Mustard powder

Instructions

Prepare the Shrimp

1. Reserve between 1 and three shrimp per serving for garnish, if desired. Cut the remaining shrimp into 3-5 pieces depending on their size and how large the pieces in the risotto you want. Put all the shrimp (cut and whole) in a bowl with the olive oil and 1 tablespoon of the seasoning and mix well. Refrigerate until needed.
2. Before the risotto is done, remove the whole shrimp from the bowl. Heat a skillet over medium heat and then add the remaining 1 tablespoon of olive oil. Add the shrimp and sauté gently until done. Depending on the size of your shrimp, this should take about 2 minutes per side. Keep the additional whole shrimp warm to place on top of your finished shrimp risotto.

Prepare the Risotto

1. In a saucepan, warm the vegetable stock with the bay leaf over low heat. Separately, in a large skillet over medium heat, add the rice to the dry pan. Gently toast for about 4 minutes. You will smell a difference but do not brown the rice. Remove to a bowl. In the same pan, add 2 tablespoons butter until melted. Add the chopped onion and jalapeño to the melted butter and sauté until the onion is translucent but does not brown.
2. Next, add back the rice and stir to coat with the butter. Add the wine and cook, stirring often, until the wine is absorbed. Ladle in about a ½ cup stock at a time, stirring often. With the first addition of stock, add the other 1 tablespoon of Southwestern Seasoning. Once the stock is almost absorbed, add more stock, making sure the rice doesn’t stick or brown on the bottom. Continue this process for about 15 minutes then stir in the chopped shrimp.
3. After 18-20 minutes, taste the rice for doneness. It should be firm (al dente) but done, not mushy and not crunchy. You may not need all the stock. If you run out of hot stock, then you can use hot water. Stir in the remaining 2 tablespoons of butter and then add the lemon zest, juice, and add a pinch of salt if needed.
4. Serve and garnish with more jalapeños, green onion, or parsley.