Champagne Shrimp Risotto Recipes

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CHAMPAGNE SHRIMP RISOTTO



Champagne Shrimp Risotto image

Need a killer entrée that guests will rave about? Try restaurant-fare risotto with shrimp.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 11

1 lb uncooked medium shrimp in shells, thawed if frozen
2 tablespoons butter or margarine
1 medium onion, thinly sliced
1/2 cup brut champagne, dry white wine or Progresso™ chicken broth
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups Progresso™ chicken broth (from 32-oz carton), warmed
1 cup clam juice or water, warmed
2 cups chopped arugula, watercress or spinach
1/3 cup grated Parmesan cheese
1/2 teaspoon ground pepper
Chopped fresh parsley, if desired

Steps:

  • Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
  • In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
  • Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
  • About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.

Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 125 mg, Fiber 1 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 1 g, TransFat 0 g

RISOTTO SCAMPI FRA DIAVOLO



Risotto Scampi Fra Diavolo image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

3 cups chicken stock
One 28-ounce can diced tomatoes
1 pound large shrimp (25/30 count), peeled, deveined, tail on
5 tablespoons olive oil
2 teaspoons crushed red pepper flakes, plus more for garnish, optional
Kosher salt and freshly ground black pepper
1 medium onion, diced
2 cups arborio rice
4 cloves garlic, minced
1/4 cup vodka
1/2 cup fresh parsley leaves, minced
2 tablespoons butter
Grilled bread, for serving

Steps:

  • Combine the chicken stock and diced tomatoes in a saucepan, bring to a simmer and keep at a simmer.
  • Heat a large Dutch oven over high heat. In a bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 teaspoon of the crushed red pepper and some salt.
  • Add the shrimp in an even layer to the Dutch oven. Without stirring the shrimp, sear each side hard until golden brown and just barely cooked through, about 2 minutes a side. Transfer the shrimp to a baking sheet.
  • Lower the heat to medium and add the remaining 3 tablespoons olive oil. Add the onion, some salt and pepper and the remaining 1 teaspoon crushed red pepper and saute until the onion is translucent, about 5 minutes. Add the rice, stir to coat and cook until lightly toasted, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the vodka, scraping the bits off the bottom. Simmer for 1 minute, then add 1 cup of the hot stock mixture and cook, stirring occasionally, until all the stock is absorbed. Continue to cook, adding the stock mixture a ladle at a time, until the rice is creamy but still somewhat firm in texture, 15 to 20 minutes.
  • Add the shrimp and any accumulated juices to the pan. Add another ladle of the stock mixture, cover and gently simmer until the shrimp is perfectly cooked, 3 to 4 minutes. Add the parsley and butter and stir. Season with salt and pepper. Garnish with more crushed red pepper if desired and serve with grilled bread.

CHAMPAGNE RISOTTO



Champagne Risotto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

4 thin slices prosciutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.
  • In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.
  • In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

SEA SCALLOPS AND SHRIMP WITH CHAMPAGNE BUTTER SAUCE



Sea Scallops and Shrimp With Champagne Butter Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 12 servings

Number Of Ingredients 11

6 tablespoons butter
1 1/2 pounds small white mushrooms or wild mushrooms
Salt to taste
1/2 cup finely chopped shallots
1 cup dry champagne or white wine
2 cups heavy cream
2 1/2 pounds sea scallops, cut into 1/2-inch cubes
2 1/2 pounds medium-size shrimp, shelled and deveined
Freshly ground pepper to taste
1/4 teaspoon Tabasco
2 tablespoons fresh lemon juice

Steps:

  • Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat.
  • Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 927 milligrams, Sugar 3 grams, TransFat 0 grams

CHAMPAGNE SHRIMP AND PASTA



Champagne Shrimp and Pasta image

A friend of mine gave me this recipe, and it has become a family favorite. It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled.

Provided by TKF123

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 12

8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 ½ cups champagne
¼ teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
  • Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
  • Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
  • Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

Nutrition Facts : Calories 607.5 calories, Carbohydrate 38.9 g, Cholesterol 254 mg, Fat 29 g, Fiber 2.7 g, Protein 31.5 g, SaturatedFat 14.6 g, Sodium 459.1 mg, Sugar 3.2 g

ITALIAN SHRIMP AND SCALLOP RISOTTO



Italian Shrimp and Scallop Risotto image

The secret to making a good seafood risotto is to use a high-quality fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as the rice needs more time. If you cook them together, the shellfish will overcook and get chewy.

Provided by tea

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 57m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
3 cloves garlic, peeled
½ pound shelled sea scallops
½ pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
1 pinch red pepper flakes
½ cup dry white wine
½ lemon, juiced
1 bunch fresh parsley, finely chopped
1 quart fish stock, or more as needed
2 tablespoons butter
1 tablespoon olive oil
1 shallot, finely chopped
1 (12 ounce) package Arborio rice
½ cup dry white wine
1 tablespoon extra-virgin olive oil

Steps:

  • Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
  • Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
  • Pour fish stock into a saucepan over medium heat and bring to a simmer.
  • Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
  • Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
  • Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

Nutrition Facts : Calories 702.8 calories, Carbohydrate 75.2 g, Cholesterol 125 mg, Fat 25.4 g, Fiber 2.3 g, Protein 31 g, SaturatedFat 6.5 g, Sodium 1059.1 mg, Sugar 1.4 g

SHRIMP RISOTTO



Shrimp Risotto image

A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.

Categories     Wine     Rice     Shellfish     Appetizer     Side     Valentine's Day     Dinner     Seafood     Shrimp     White Wine     Winter     Anniversary     Birthday     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 10

5 cups canned low-salt chicken broth
3/4 cup dry white wine
6 tablespoons (3/4 stick) butter
2 teaspoons minced garlic
1/4 teaspoon dried crushed red pepper
1/2 pound uncooked large shrimp, peeled, deveined
3/4 cup finely chopped onion
1 1/2 cups arborio rice* or medium-grain white rice
2 tablespoons plus 2 teaspoons chopped fresh parsley
*Arborio, an Italian short-grain rice, is available at Italian markets and many supermarkets.

Steps:

  • Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
  • Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
  • Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
  • Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.

CHAMPAGNE RISOTTO WITH SCALLOPS



Champagne Risotto with Scallops image

Provided by Pati D'Eliseo

Categories     Champagne     Cheese     Rice     Shellfish     Valentine's Day     Dinner     Parmesan     Seafood     Scallop     Winter     Anniversary     Bon Appétit     Oregon     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 7

2 tablespoons (1/4 stick) butter
1/4 cup chopped green onions
2/3 cup arborio rice or medium-grain white rice
1 cup dry Champagne
1 14 1/2-ounce can (or more) low-salt chicken broth
1/2 pound bay scallops
1/4 cup freshly grated Parmesan cheese

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.

SCALLOP RISOTTO WITH CHAMPAGNE



Scallop Risotto With Champagne image

Make and share this Scallop Risotto With Champagne recipe from Food.com.

Provided by Derf2440

Categories     Short Grain Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 green onions
1 (10 1/2 ounce) can chicken broth (regular or no-salt)
vegetable oil cooking spray
2 teaspoons butter, melted
2/3 cup uncooked arborio rice
3/4 cup Brut champagne
1/4 cup water
1/4 lb bay scallop

Steps:

  • Mince green onions, separating white parts and tops, set aside.
  • Place broth in a small saucepan, bring a simmer, do not boil.
  • Keep warm over low heat.
  • Coat a large saucepan with cooking spray, and place over medium heat until hot.
  • Add butter and white parts of onions, cook until tender.
  • Add rice, and cook 3 minutes, stirring constantly.
  • Add champagne, bring to a boil.
  • Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
  • Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
  • Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
  • Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
  • Rice will be slightly firm.
  • Serve immediately.

CHAMPAGNE RISOTTO



Champagne Risotto image

Make and share this Champagne Risotto recipe from Food.com.

Provided by knitaholic

Categories     Medium Grain Rice

Time 55m

Yield 2 serving(s)

Number Of Ingredients 10

4 slices prosciutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup arborio rice
3/4 cup champagne
1/4 cup fresh grated parmesan cheese
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 450 degrees.
  • Place slices of prosciutto on a lightly greased cookie sheet. Bake until prosciutto slices are almost completely crisp, about 6-8 minutes. Reserve for garnish.
  • In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the stock for 2 minutes. Remove asparagus with a slotted spoon. Set asparagus aside and keep stock at a low simmer.
  • In another medium saucepan, melt 1 Tbsp of butter. Add shallot and cook until tender, about 3 minutes. Add Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more.
  • Add Champagne to rice and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
  • Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto pieces into smaller pieces over the top of the risotto.
  • Serve immediately.

Nutrition Facts : Calories 583.3, Fat 17.9, SaturatedFat 10.3, Cholesterol 41.5, Sodium 690.8, Carbohydrate 72.2, Fiber 4, Sugar 2.6, Protein 19.5

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From kitchenconfidante.com


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Seafood Stew with Fennel and Sun-dried Tomatoes The Dreaming Tree. thyme, pepper, parsley, tomatoes, tomato puree, pepper, clam juice and 31 more. Mei & Emily's Valencian Paella! AliceMizer. onion, broth, butter beans, garbanzo, arborio rice, green beans and 5 more.
From yummly.com


CHAMPAGNE RISOTTO RECIPE | GIADA DE LAURENTIIS | COOKING ...
Directions. Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish. In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer.
From cookingchanneltv.com


CHAMPAGNE RISOTTO WITH PEPPERS AND ASPARAGUS RECIPE ...
Heat a large saucepan over medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion; cook 4 minutes, stirring frequently. Add garlic, shallots, black pepper, and salt; cook 2 minutes, stirring frequently.
From myrecipes.com


SHRIMP-ASPARAGUS RISOTTO RECIPE | FOOD & WINE
In a large saucepan, melt 4 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until softened, 5 minutes. Add the rice and cook, stirring, for 2 minutes.
From foodandwine.com


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