Coddled Shrimp with Corn and Asparagus Risotto

Name: Coddled Shrimp with Corn and Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 cups corn kernels (from 4 to 5 ears of corn); 1 cup chicken stock or canned low-sodium broth; 1/4 cup long-grain rice; 1 teaspoon chopped summer savory or thyme; Salt and freshly ground pepper; 1/2 pound medium asparagus, sliced into thin rounds; 6 tablespoons heavy cream; 1/4 teaspoon Old Bay spice (optional); 1 pound medium shrimp, shelled and deveined; 1/4 cup minced chives plus long snipped chives, for garnish

Servings: persons

2 tablespoons unsalted butter
2 cups corn kernels (from 4 to 5 ears of corn)
1 cup chicken stock or canned low-sodium broth
1/4 cup long-grain rice
1 teaspoon chopped summer savory or thyme
Salt and freshly ground pepper
1/2 pound medium asparagus, sliced into thin rounds
6 tablespoons heavy cream
1/4 teaspoon Old Bay spice (optional)
1 pound medium shrimp, shelled and deveined
1/4 cup minced chives plus long snipped chives, for garnish

1
["Melt 1 tablespoon of the butter in a small saucepan.", "Add the corn, 3/4 cup of chicken stock, the rice and summer savory and season with salt and pepper.", "Cover and cook over moderate heat for 4 minutes.", "Add the asparagus and cook until the rice is tender, about 8 minutes.", "Add 2 tablespoons of heavy cream and cook over high heat until the mixture starts to hold together, about 1 minute.", "Mound the ""risotto"" in the center of plates or a platter and keep warm.", "Meanwhile, in a medium saucepan, heat the remaining 1/4 cup of stock, 1/4 cup of heavy cream, 1 tablespoon of butter and the Old Bay spice over low heat for about 1 minute.", "Season with salt and pepper.", "Add the shrimp, cover and cook for 3 minutes.", "Using a slotted spoon, transfer the shrimp to the plates with the risotto.", "Bring the liquid left in the pan to a boil and cook until slightly thickened, about 1 minute.", "Remove the pan from the heat and add the minced chives.", "Pour the reduced cooking liquid over the shrimp, garnish with the long chives and serve immediately."]

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 cups corn kernels (from 4 to 5 ears of corn), 1 cup chicken stock or canned low-sodium broth, 1/4 cup long-grain rice, and more.

Yes, Coddled Shrimp with Corn and Asparagus Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!