Honey Balsamic Shrimp with Creamy Risotto
Gluten Free Honey Balsamic Shrimp with Creamy Risotto, doesn’t that look like a vacation? What’s your favorite place you’ve traveled to? Mine is Italy. Its rich history, old world charm, surprise around every corner, and unrivaled beauty also offer up some of my favorite meals. As a result of utilizing fresh ingredients and generations of traditions, each dish becomes a celebration.
La Dolce Vita with Honey Balsamic Shrimp and Creamy Risotto
Make your own celebration at home with this Italian take on shrimp and rice. With a few pantry staples and readily available shrimp, you will be serving up this elegant meal in no time.
The Italians call it agrodolce. It’s that perfect balance of sweet and sour, or in this case tangy. The velvety sauce that hugs the shrimp comes together quickly with Flora Fine Foods Balsamic Vinegar Glaze.
Adding another kiss of sweet to offset the tang, honey enhances the natural sweetness of the balsamic glaze. The succulent shrimp pair beautifully with this luxurious sauce.
An Elegant Dish Made Easy
Creamy comforting dairy free risotto offers up the perfect bed begging to be topped with those awaiting shrimp. The coconut milk provides another layer of natural sweetness.
Adding to the flavor are aromatic shallots and garlic providing a savory note. The balsamic glaze also finds a home in this beautiful risotto, echoing the flavors in the shrimp.
Don’t be intimidated by the word risotto. This dish is as easy as it is impressive. Because the coconut milk is naturally thicker and more luxurious than a broth or stock based risotto, it becomes even more creamy and decadent while remaining dairy free.
Pick up your favorite spoon, turn on your kitchen play list, and before you can say molto bene dinner will be done!
Honey Balsamic Shrimp with Creamy Risotto
Equipment
- Skillet
- Stock Pot
Ingredients
Creamy Risotto
- 1 tbsp olive oil
- 1/2 shallots, diced
- 2 garlic cloves, minced
- 1/2 tsp onion powder
- 1 1/2 cups Arborio rice
- 3 cups chicken stock
- 1 cup coconut milk
- 1 tsp kosher salt
Honey Balsamic Shrimp
- 1 tbsp olive oil
- 1 tbsp Dairy Free butter
- 1 lbs. shrimp, peeled and deveined
- pinch of kosher salt
- 3 tbsp Flora Balsamic Vinegar Glaze
- 1 tbsp honey
Instructions
Creamy Risotto
- Place the stock pot over medium heat and add the oil, shallot, and garlic. Season with the onion powder. Sauté until fragrant and tender, 2-3 minutes. Add the rice and stir so each grain is coated with the olive oil. Continue to stir for a couple minutes more. Add the chicken stock, coconut milk, and salt, stirring to combine. Lower the heat to medium/low and keep uncovered.
- Stirring occasionally, allow the rice to cook until slightly thickened and beginning to get creamy, approximately 20 minutes. Add the balsamic glaze and stir to incorporate. Cover the stock pot and turn heat to low, allowing the risotto to become thick, creamy, enveloped in a velvety sauce, approximately 10 minutes.
Honey Balsamic Shrimp
- While the risotto is covered, heat a large sauté pan over medium heat. Add the olive oil and butter and allow to melt and combine. In a single layer, place the shrimp in the pan, seasoning with salt. When the shrimp start to turn opaque on the side, approximately 3 minutes, flip them over and cook another 2-3 minutes or until the shrimp turn pink. Add the balsamic glaze and the honey to the pan and toss gently to coat the shrimp. Serve over the risotto.