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Feb 13, 2013 06:27 AM

Need Easy Shrimp Dish for Mushroom Risotto

I'm making mushroom risotto on Friday night for my boyfriend and I'm trying to find an easy simple shrimp dish to go with it. I would prefer something lighter like garlic shrimp or something lemon-y to counter the creaminess of the risotto.

For a starter I'm making a baked crab and artichoke dip and dessert is going to be a raspberry tiramisu.

Any suggestions?

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  1. Ina Garten has a wonderful tip about simply roasting shrimp. I've made it as a component of her shrimp coctail and it's delicious...the shrimp comes out juicy, briny, and very well seasoned. It's not exactly a recipe but a method...

    1. Typically. when I make risotto, I add shrimp at the end, after grilling (or broiling) the shrimp. Prepare the shrimp by tossing shelled shrimp in olive oil, seasoned with salt & ground pepper, and allow to sit for about 10 minutes. String shrimp on skewers and grill/broil about 2 minutes, turning 1/2-through, until they are pink. Then add shrimp to risotto, at the end.

      1. I think you've got too many creamy elements in your menu overall, what with the creamy dip, creamy risotto and soft, creamy dessert. In addition, I'm not a huge fan of shrimp with mushrooms, but that's just a personal preference. The Ina Garten roasted shrimp with a citrusy condiment might work, but personally I'd be rethinking the menu entirely.

        1. I had the same concern about all the creaminess. But to be honest it's just my boyfriend and I and his roommate so I'm not too worried about over-creaming. The crab dip is more of something to snack on earlier in the afternoon, it is not a true "starter" its more like finger food for the boys while I'm cooking dinner. And I went with a raspberry tiramisu instead of traditional so that the raspberries can add some acidity and freshness. I am thinking of also adding a tiny hint of basil but that's another topic altogether. We don't typically eat dessert right after our meal so it is kind of like a late night snack.

          So I really just want to focus on the risotto and shrimp by themselves.

          I do not want to add the shrimp to the risotto because I really want the risotto to stand on its own and I want the shrimp to be easy, bright and citrusy. I was thinking a lemon-garlic or maybe a mango seared shrimp? I really want the shrimp to be more of a side dish type recipe.

          4 Replies
          1. re: charmerang

            Well, if the crab dip isn't going to be served as a first course, what about making the mushroom risotto a stand-alone first course and then serving shrimp as the main, with a vegetable of some type? You could serve roasted shrimp on a bed of sauteed spinach with a lemon and garlic sauce (if you can get preserved lemons, chop some up and mix with sauteed garlic and some chopped shallots and herbs for a quick relish, or try this easy lemon-oregano jam from Mario Batali: ). Other vegetable ideas would be sauteed or braised kale (any leafy green, really), caramelized fennel, etc. - something with a little texture that will go nicely with the shrimp and whatever sauce you choose.

            1. re: biondanonima

              I really like the spinach bed idea since I didn't want to just throw on a side salad. I've been pondering and I think I want to do a lemon-basil white wine sauce over pan seared shrimp since all that acidity would balance out the creamy risotto. I think that would work well over a raw baby spinach bed because I want the crunch that I love about spinach. And the sauce would double as a demi-dressing. What do you think?

              1. re: charmerang

                The sauce sounds lovely and will pair nicely with both shrimp and spinach. I probably wouldn't do raw spinach myself, simply because I prefer warm greens with warm proteins (and cold greens with cold proteins), but I'm sure it will be fine if you prefer it that way. The warm sauce and shrimp will wilt your spinach a bit in any case.

                1. re: biondanonima

                  Yes I don't mind the spinach a bit wilted especially because I don't want to steam the spinach and then have an over powering flavor. I also don't want to wash that many pans!

                  Maybe some mint in the sauce? Or do you think the basil will be enough?