Sautéed Georgia Shrimp with Carolina Gold Risotto & Seasonal Vegetables

Recipe adapted form Cha Bella restaurant in Savannah, GA, from "Savannah Chef's Table" by Lee Fowler. "Cooking, Savannah Style: Renowned food writer brings Southern expertise to Winston-Salem" by Michael Hastings, Winston-Salem Journal: Wednesday, May 28, 2013.

Yield: 4 servings
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  • For the risotto:
  • 2 tablespoon(s) olive oil
  • 1 medium yellow onion, chopped
  • 1 1/2 cup(s) Carolina Gold rice (or use arborio)
  • 1 bay leaf
  • 1 cup(s) dry white wine
  • About 4 cup(s) hot vegetable stock
  • 3/4 cup(s) freshly grated Parmigiano Reggiano
  • 2 tablespoon(s) unsalted butter
  • Salt and whole black pepper in a mill
  • For the sautéedshrimp in white wine and tarragon sauce:
  • 1/4 cup(s) olive oil
  • 1 tablespoon(s) minced garlic
  • 24 to 28 large Georgia white (or other) shrimp, peeled and deveined
  • 1 cup(s) cherry or grape tomatoes, halved
  • 1 cup(s) fresh asparpagus, trimmed and cut into 2- to 3-inch lengths
  • 1/2 cup(s) dry white wine
  • Lemon juice, to taste
  • 1 tablespoon(s) finely chopped fresh tarragon
  • Salt and freshly milled black pepper, to taste
  • 4 to 6 tablespoon(s) unsalted butter, cut into bits


  1. 1. Make the risotto: Put the olive oil and onion in a heavy-bottomed pan over medium heat. Sweat the onion, stirring occasionally until softened and then stir in the rice. Slightly toast the rice, stirring slowly and carefully to prevent it from sticking. Add the bay leaf and deglaze with the wine, stirring to loosen the rice and onions. Cover the rice with a ladleful of vegetable stock and stir continuously until the rice absorbs all the stock. Repeat with more stock until the rice is al dente and creamy. It should be creamy but not runny. Stir in 1/2 cup Parmigiano and all the butter, reserving the remaining Parmigiano for garnish. Taste and season as needed with salt and pepper. Keep warm but do not cover.

  2. 2. Make the shrimp: Heat the oil and garlic in a heavy-bottomed sauté pan or skillet over medium heat. When it is sizzling hot, add the shrimp and sauté until pink and just cooked through. Remove from the pan and add the tomatoes and asparagus. Sauté until the asparagus is crisp-tender. Add them to the shrimp and toss.
  3. 3. To plate: Divide the risotto among four heated dinner plates and arrange the shrimp and vegetables over the top. To make the sauce, return the sauté pan to medium-high heat and pour in the wine. Deglaze the pan, stirring and scraping the bottom, add lemon juice to taste, and stir in the tarragon. Let it boil until the wine is reduced by half. Season to taste with salt and pepper, remove the pan from the heat and whisk in butter a few bits at a time until the sauce is thickened. Pour the sauce over the shrimp and risotto, sprinkle with the remaining Parmigiano and serve immediately.
June 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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