If there’s a summer comfort food, this is it. Adding corn to anything relatively summery is a given. I put it on nearly everything in the summer. And if you’re from Maryland, or even visited, you know that Old Bay seasoning is very popular here. It makes me think of eating crabs with family and eating alllll the steamed shrimp I possibly can. It’s SO GOOD.
I don’t know if Old Bay is something that a lot of people have had or know about, because I’ve been surrounded by it my whole life because of where I live. If you haven’t tried it, you must. It’s a delicious seasoning blend that tastes amazing on seafood. I can’t really describe the flavor. It just tastes like Old Bay to me.
I know that’s super helpful. But there’s really no other way to describe it! I believe it has some celery salt, paprika, pepper, and several other spices in it. But it’s SO delicious.
The shrimp are super simply prepared. They’re tossed in a little olive oil and Old Bay, and then sautéed in butter. Shrimp + butter = match made in heaven.
And the risotto with the corn addition is AMAZING. I think corn makes everything better, but with the creamy risotto and parm, it’s unreal. I added parm because what’s risotto without it? And some chopped chives and basil for a little freshness.
So yeah, I thought that summer comfort food was the perfect way to describe this meal. When the nights are getting just a tad bit cooler, and the days aren’t so scorching hot, this is what I want to eat.
As cliché as it sounds, I can’t get over the weather we’ve been having the past week or so. The humidity has gone WAY down and the temperature has been in the seventies. The nights are slightly chilly and we’ve been having the windows open and it’s just been glorious. Late summer weather and early fall makes me the happiest.
Tell me: do you have any late summer plans? I’m going to upstate NY this weekend to visit some wineries and breweries and I’m SO excited. If you’ve been, give me your recommendations!
Sweet Corn Risotto with Old Bay Shrimp
This simple risotto is a perfect end of summer comfort meal. Sweet corn gets added into the creamy risotto, and it's topped with delicious Old Bay shrimp!
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 3 teaspoons Old Bay seasoning
- 2 tablespoons unsalted butter, divided
- 1 medium sweet onion, chopped
- 3 cloves garlic, chopped
- 1 1/2 cups arborio rice
- 1 quart low sodium chicken broth, warmed
- 4-5 ears corn, cut off the cob
- juice of ½ a lemon
- 1 cup freshly grated parmesan cheese, plus extra for serving
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped chives, plus extra for serving
- 2 tablespoons chopped basil, plus extra for serving
Add the shrimp to a medium bowl and add 1 tablespoon of the olive oil and Old Bay seasoning. Toss to combine. Set aside.
Heat a large dutch oven or pot to medium heat. Add the remaining tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the garlic and onion and sauté for 4 minutes or until softened.
Add the rice and cook for 2-3 minutes, stirring frequently. Add about 2 cups of the chicken broth and stir. Reduce heat to medium. Stir risotto frequently, continuing to add more broth as it gets absorbed. Repeat until all liquid is absorbed and rice is al dente.
Right before risotto is finished cooking, make the shrimp. Heat a large skillet over medium-high heat and add the remaining tablespoon of butter. Once hot, add the shrimp and sauté for 2-4 minutes or until cooked through. Set aside.
Once risotto is finished cooking, stir in the corn, lemon juice and parmesan cheese, then add the chopped chives and basil. Stir to combine. Season to taste with salt and pepper.
To serve, top the risotto with shrimp, extra chopped chives and basil, and extra grated parmesan cheese. Add a squeeze of lemon if desired as well.