Categories: Fish- Seafood

Ingredients

• 1 lb. large shrimp, cleaned and deveined, tails on
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. olive oil
• 3 cloves garlic, minced
• 1 tsp. dried tarragon
• 1/4 tsp. coarse salt
• 1 Tbsp. butter
• 1/3 cup chopped onion
• 2/3 cup uncooked Arborio rice
• 1 (14 oz.) can unsalted chicken broth
• 1 cup frozen peas, thawed
• 1/4 cup freshly grated parmesan cheese
• Lemon wedges for garnish

Directions

1. Pat shrimp dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. In a small bowl, combine juice, oil, garlic, tarragon and salt. Add to bag; seal and turn to coat. Refrigerate 15 to 30 minutes.
2. Meanwhile, in a medium saucepan, melt butter on medium. Add onion; cook about 5 minutes or until softened; stir occasionally. Add rice; cook and stir 2 more minutes. Carefully stir in broth. Bring to boil; reduce heat, simmer uncovered, 15 minutes or until rice is tender but firm and mixture is creamy. Remove from heat. Stir in peas. Let stand 1 minute. Stir in parmesan. Set aside.
3. Heat a large skillet on medium. Add shrimp and marinade to skillet. Cook 3 minutes on medium or until shrimp are opaque, stirring frequently. Serve shrimp with risotto; garnish with lemon wedges.

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