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Coddled Shrimp with Corn and Asparagus Risotto

Not a true, long-stirred risotto, this shortcut version is still nicely creamy.

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  • Servings: 4

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  • 2 tablespoons unsalted butter
  • 2 cups corn kernels (from 4 to 5 ears of corn)
  • 1 cup chicken stock or canned low-sodium broth
  • 1/4 cup long-grain rice
  • 1 teaspoon chopped summer savory or thyme
  • Salt and freshly ground pepper
  • 1/2 pound medium asparagus, sliced into thin rounds
  • 6 tablespoons heavy cream
  • 1/4 teaspoon Old Bay spice (optional)
  • 1 pound medium shrimp, shelled and deveined
  • 1/4 cup minced chives plus long snipped chives, for garnish


  1. Melt 1 tablespoon of the butter in a small saucepan. Add the corn, 3/4 cup of chicken stock, the rice and summer savory and season with salt and pepper. Cover and cook over moderate heat for 4 minutes. Add the asparagus and cook until the rice is tender, about 8 minutes. Add 2 tablespoons of heavy cream and cook over high heat until the mixture starts to hold together, about 1 minute. Mound the "risotto" in the center of plates or a platter and keep warm.
  2. Meanwhile, in a medium saucepan, heat the remaining 1/4 cup of stock, 1/4 cup of heavy cream, 1 tablespoon of butter and the Old Bay spice over low heat for about 1 minute. Season with salt and pepper. Add the shrimp, cover and cook for 3 minutes. Using a slotted spoon, transfer the shrimp to the plates with the risotto. Bring the liquid left in the pan to a boil and cook until slightly thickened, about 1 minute. Remove the pan from the heat and add the minced chives. Pour the reduced cooking liquid over the shrimp, garnish with the long chives and serve immediately.
Contributed By Photo © Richard Gerhard Jung Published June 2001

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