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A perfect date recipe - sexy, creamy risotto with spicy, crunchy shrimp skewers.

Paprika Shrimp


serving timeEnough for 2 with leftovers


  • 12 large raw shrimps fresh or frozen (thawed)

  • 4 Skewers

  • Paprika

  • Garlic Powder

  • Black Pepper

  • Salt


  1. Start by preparing your shrimp. Make sure they are de-shelled and thawed. On a plate mix together 2 tablespoons of each the paprika, garlic powder, black pepper and Salt.

  2. Use a fork or whisk to combine. Skewer 3 shrimp to each skewer. (You want the skewer to sit flat in the pan so you may have to resize it and cut off excess).

  3. Coat in spice mix. Set aside until risotto is ready.

Paprika Shrimp

Creamy Basil Risotto


serving timeEnough for 2 with leftovers


  • 900 milliliters of Vegetable Stock

  • Olive Oil

  • Butter

  • Half an onion (Finely chopped)

  • 2 Cloves of garlic (Minced)

  • 200 grams of Arborio or Risotto Rice

  • 1 cup of White Wine

  • Salt and Pepper

  • 1 cup of Parmesan Cheese finely shredded

  • 1 cup of finely Chopped Basil

  • Lemon


  1. In a pot on medium heat pour in your vegetable stock.

  2. In a separate pan add a small slab of butter and glug of olive oil. Heat on medium.

  3. Add in your garlic and onion and sauté until the onion becomes transparent. Try to avoid letting it brown too much.

  4. Then pour in the rice and let 'fry' for 3-5 minutes stirring constantly. Add in the wine and stir.

  5. With risotto it is important to just add a little bit of liquid at a time so that you can moderate the cooking speed. Too much liquid and the rice will split and not create the smooth creamy texture that we're used to.

  6. Once all the wine had been absorbed add in one ladle of stock. Let the rice absorb the liquid and then add up to 2 more ladles. Let it absorb and repeat until most of your stock is used.

  7. You may not need all of it depending on your rice so taste as you go. If you need more liquid, start using boiling water as your addition. This rice process should take 25-30 minutes. You will need to be present the whole time to continually stir.

  8. When the rice is virtually cooked heat another small slab of butter in olive oil in a separate pan on medium-high heat. Wait for the pan to be nice and hot before you add in your shrimp. They will take 1-2minutes on each side.

  9. To finish the risotto, stir in a small slab of butter, 1/2 cup of the Parmesan and 1/2 cup of the basil.

Creamy Basil Risotto




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