Shrimp Pile On

Shrimp Pile On is one of my all-time favorite dinners. I was recently spotlighted in my company’s Foodie Newsletter, and one of the questions asked was the obligatory “death row” question. What would I want as my final meal? My answer–Shrimp Pile On.

Shrimp Pile On is a heaping pile of magic. Or, in plain speak, herbed risotto topped with sautéed shrimp, dollops of Greek yogurt, sprinkled skim cheddar, and finished with a stack of tomatoes, green onions, black olives, and avocado. It is so filling and full of flavor that we serve it with nothing on the side–not even salad. Just a pile of Shrimp Pile On.

A Chef-Mom on another Air Base introduced my family to this dish a few years ago, and it’s a special dinner request each time my sisters and I travel home. It feeds at least 6 people, with leftovers. My mom has served this at many gatherings with family and friends, and I have literally watched people scrape the bowl clean. It’s just that good.

The avocado is my favorite part of the whole dish.

I find it easier to chop and prepare all the toppings in a bowl before starting the other cooking; that way, it’s all ready to go when the shrimp and rice are done.

The bigger the shrimp, the better.

Be sure to find a big enough platter to pile it all on!

Perfect for a party…Happy New Year!

Shrimp Pile On
Yield: Serves 6

Ingredients 

Arborio rice (aka risotto)
1/4 cup extra virgin olive oil
2 cups Arborio rice
1 bunch green onions, chopped
6 small cloves garlic, crushed
4 cups chicken broth
2 bay leaves
1 teaspoon thyme
1/4 teaspoon cayenne pepper or crushed red pepper flakes
2 teaspoons gluten-free soy sauce
Salt and pepper, to taste

Shrimp
1 and 1/2 lbs large, raw shrimp (thawed and de-shelled, tail on)
1 tablespoon unsalted butter
2 teaspoons gluten-free soy sauce
Juice of 1/2 lemon

Toppings
3 (on-the-vine) tomatoes, chopped
1 bunch green onions, chopped
1/4 cup grated skim cheddar cheese
1/2 cup non-fat Greek yogurt
2 avocados, chopped
6 ounce can black olives, sliced
Lemon slices, for serving

1. Combine the tomatoes, avocado, green onions, and olives in a large bowl. Set aside.
2. Heat olive oil in a pan on high heat, then add the Arborio rice. Stir constantly until the rice is well coated and starts to pops.
3. Toss in the green onions and garlic, stir 30 seconds.
4. Decrease heat to low, then add the broth, bay leaves, cayenne pepper, soy sauce, thyme, salt/pepper.
5. Cover and cook, stirring occasionally. Check every 10 minutes until the rice is cooked through.
6. In a separate pan, melt the butter. Toss in the shrimp and cook over medium heat. When the shrimp turns bright pink, add the soy sauce, lemon juice, and saute 4 minutes.
7. On a large platter, pile the ingredients in this order: Arborio rice, shrimp, 1/2 cup Greek yogurt (dolloped around the platter), 1/4 cup cheese, and vegetable toppings.