Recipes and Cooking Tarragon Shrimp with Easiest-Ever Risotto 5.0 (3) Add your rating & review For a complete seafood risotto recipe in just 40 minutes, turn to this tarragon shrimp and easy risotto. If you can't find tarragon, try oregano instead. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound fresh or frozen large shrimp in shells 1 tablespoon lemon juice 1 tablespoon olive oil 3 cloves garlic, minced 1 teaspoon dried tarragon, crushed ¼ teaspoon salt 1 tablespoon butter ⅓ cup chopped onion (1 small) ⅔ cup uncooked Arborio rice 1 14.5 ounce can reduced-sodium chicken broth 1 cup frozen peas, thawed ¼ cup grated Parmesan cheese Lemon wedges (optional) Directions Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine lemon juice, oil, garlic, tarragon, and salt. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator while you start preparing the risotto (15 to 25 minutes). For risotto, in a medium saucepan heat butter over medium heat until melted. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add rice. Cook and stir for 2 minutes more. Carefully stir in broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat. Stir in peas. Let stand about 1 minute or until heated through. (Rice should be tender but slightly firm and creamy.) Stir in Parmesan cheese. Meanwhile, cook shrimp in skillet or on grill as directed. Serve shrimp with risotto. If desired, garnish with lemon wedges. SKILLET: Heat a 12-inch skillet over medium heat. Add shrimp and marinade to skillet. Cook about 3 minutes or until shrimp are opaque, stirring frequently. GRILL: Drain shrimp, reserving marinade. Thread shrimp onto metal skewers, leaving 1/4 inch between shrimp. Brush shrimp with the reserved marinade. For a charcoal or gas grill, place kabobs on the grill rack directly over medium-high heat. Cover and grill for 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling. Tips If desired, use 1 teaspoon dried oregano or thyme in place of the tarragon. Rate it Print Nutrition Facts (per serving) 308 Calories 8g Fat 32g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 308 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 171mg 57% Sodium 643mg 28% Total Carbohydrate 32g 12% Total Sugars 3g Protein 27g Vitamin C 14.6mg 73% Calcium 145mg 11% Iron 2.5mg 14% Potassium 458mg 10% Folate, total 68.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.