I whipped up this recipe when experimenting with different ways to use Arrabiatta sauce (a spicy tomato sauce) for the Bertolli Private Cooking Session with Chef Sarah Page. My experimentation evolved into this recipe: Spicy Tomato Shrimp with Risotto and Fresh Summer Peas. I placed the final results on a platter and served it to my two taste testers–it elegantly disappeared in minutes when I was asked for seconds. Love that!
Spicy Tomato Shrimp with Risotto and Peas
Ingredients
- 1 lb Large shrimp, deveined and peeled, leave tails on
- 2 Tbsp olive oil
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1 cup of Arrabiatta Tomato Sauce
- 1/2 cup of dry red wine
- 1 Tbsp tomato paste
- Salt & Pepper to taste
- 1/4 tsp crushed red pepper
- Risotto:1 box of instant risotto (I used garlic basil risotto)
- 2 Tbsp butter
- 1 cup of fresh of frozen peas
Directions
- In a large skillet, add olive oil and a pinch of salt, heating up over medium-high heat.
- Add shallots and cook until translucent and soft–about 8-10 minutes. Add garlic cook for 2 minutes
- Add tomato sauce, tomato paste. red pepper flakes and wine, cook over medium heat for 15 minutes.
- Make risotto according to directions on box.
- Cook peas (fresh or frozen) in a skillet with butter. Cook over medium low and remove as soon as they are done. Add butter (if any is remaining) and peas to risotto.
- Add shrimp to the sauce and cook for 5 minutes, shrimp will turn pink
Plating the Dish
- Place the risotto in a small bowl or cup and firmly pack. Turn upside in the middle of the serving plate
- Add shrimp in tomato sauce on both sides of the risotto
- Garnish with flat leaf parsley and (optional) hot pesto sauce as small circular mounds on the plate
“Disclaimer:
Ogilvy Public Relations extended an invitation to the Bertolli Cooking Session
on behalf of their client Bertolli. I was not provided monetary compensation
nor was I required to post about the event or products upon accepting
the invitation. These opinions are my own.“
