Amazing. This recipe is simply amazing. We feel like we may need to repeat that again and again until you give it a go. It’s got stunning flavors that blend beautifully in the pot, creating an awesome base for the heat of our Mad Dog 357 Scorpion Pepper Pods.
Don’t believe it?
Well, to be fair, we didn’t either until we cooked it up and devoured it in minutes. This recipe for 4 is perfect for mom on Mother’s Day, but we don’t want to limit it; make it any time of the year – we’re certain it’ll go down a treat.
3 tablespoon Butter, divided
1 large Onion, diced
¼ – ½ Mad Dog 357 Scorpion Pepper Pod, finely chopped
4 cloves Garlic, minced, divided
1 cup Arborio rice
Kosher salt, to taste
4 cups Chicken broth
1½ cups Dry white wine, divided
2 each Lemons, juiced
2 tablespoons Fresh parsley, chopped (plus more for garnish)
1 pound Shrimp, peeled and deveined
1 cup Parmesan, freshly grated
Melt 1 tablespoon of butter in a deep skillet or a pot over medium heat. Add the onion and cook for 5-6 minutes, until softened. Add the chopped Mad Dog 357 Scorpion Peppers and 1 garlic clove and cook for 30-60 seconds until fragrant.
Add the rice to the pot and stir to combine with the vegetables and butter. Season generously with salt and add ½ cup of broth, stirring occasionally until it is fully absorbed. Continue adding broth, just a ½ cup at a time, allowing each ½ cup to be absorbed before adding the next and stirring as needed. Then add 1 cup of the wine and simmer, stirring as needed, until it too is fully absorbed.
Meanwhile, heat the remaining butter in a skillet over a medium heat. Add the remaining garlic, along with the lemon juice and parsley. Cook for about 2 minutes to allow the flavors to blend, then add the shrimp and cook until they’re no longer pink – about 3-4 minutes. Add the remaining wine and allow the mixture to simmer for a minute.
Then pour everything from the shrimp skillet into the risotto pot, along with the Parmesan. Stir to combine, then serve hot with a sprinkling of parsley for garnish.