Blackened Shrimp and Scallop Risotto

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Brandon Griffin (@cajuninthekitchen)

A flavorful and creamy risotto dish featuring blackened shrimp and scallops, complemented by a homemade shrimp stock.

Blackened Shrimp and Scallop Risotto recipe
Prep Time
30min
Cook Time
1hr 0min
Total Time
1hr 30min

Ingredients

4 Servings
(1 serving = 1 plate)

Shrimp Stock

  • head shrimp (9/14)
    head shrimp (9/14)
    15
  • carrots
    carrots
    3
  • yellow onion
    yellow onion
    1
  • stalk celery
    stalk celery
    2
  • garlic (smashed)
    garlic (smashed)
    4clove
  • bay leaves
    bay leaves
    3
  • tomato paste
    tomato paste
    1tsp
  • parsley stems
    parsley stems
    8sprig
  • water
    water
    8cups

Risotto

  • Arborio rice
    Arborio rice
    1cup
  • onion (minced)
    onion (minced)
    1/2
  • grated Parmesan
    grated Parmesan
    1/2cup
  • butter (cubed)
    butter (cubed)
    3tbsp
  • Sherry wine
    Sherry wine
    1/3cup
  • peas (optional)
    peas (optional)
    1/4cup
  • hot shrimp stock
    hot shrimp stock
    3 1/2cups

Shrimp and Scallops

  • Shrimp (cleaned and dried)
    Shrimp (cleaned and dried)
  • Scallops (cleaned and dried)
    Scallops (cleaned and dried)
  • Blackening spice
    Blackening spice

How to make Blackened Shrimp and Scallop Risotto

Shrimp Stock

  1. Step 1

    Peel, devein, and clean shrimp, saving heads and shells.

  2. Step 2

    Sauté shrimp shells and heads until they turn bright reddish orange.

  3. Step 3

    Add mirepoix (carrots, celery, onion) and aromatics. Sweat for about 3-5 minutes.

  4. Step 4

    Add tomato paste and continue to sweat for another 3-5 minutes.

  5. Step 5

    Add water and bring to a boil. Once boiling, reduce to a simmer and cook for 45 minutes.

  6. Step 6

    Strain the stock and set aside.

Risotto

  1. Step 1

    Cook Arborio rice according to the risotto method.

  2. Step 2

    Once halfway through, add peas if using.

  3. Step 3

    Finish rice with salt to taste, Parmesan cheese, butter, and blackening spice.

Shrimp and Scallops

  1. Step 1

    Clean and completely dry shrimp and scallops.

  2. Step 2

    Season with blackening spice and let rest for twenty minutes.

  3. Step 3

    In a smoking hot pan, sear shrimp for 3 minutes on each side.

  4. Step 4

    Sear scallops for five minutes on the presentation side, then flip and remove from heat.

  5. Step 5

    Serve immediately.

Nutrition (per serving)

Calories

524.9kcal (26.24%)

Protein

17.2g (34.42%)

Carbs

56.6g (20.58%)

Sugars

6.9g (13.82%)

Healthy Fat

6.7g

Unhealthy Fat

14.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure shrimp and scallops are completely dry before seasoning to achieve a good sear.

  2. Use a high-quality Parmesan cheese for the best flavor in the risotto.

  3. Adjust the amount of blackening spice to your taste preference.

FAQS

  1. Can I use store-bought shrimp stock?

    Yes, you can use store-bought shrimp stock if you are short on time.

  2. What is blackening spice?

    Blackening spice is a blend of spices typically used to season seafood, giving it a bold and spicy flavor.

  3. Can I substitute the Sherry wine?

    Yes, you can substitute Sherry wine with white wine or chicken broth.

  4. Is it necessary to use peas in the risotto?

    No, peas are optional and can be omitted if preferred.

  5. How do I know when the scallops are done?

    Scallops are done when they are opaque and firm to the touch.

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Brandon Griffin

(@cajuninthekitchen)

Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊...

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