SHRIMP RISOTTO
Shrimp is featured in this recipe, but any kind of seafood will work. The saffron adds a very classic and tantalizing element to the dish. The parsley at the end is optional, but it adds freshness and a burst of color. You can let your diners sprinkle some on their own portions, along with extra Parm, as they see fit. Purists may scoff at the notion of including cheese in any dish with seafood; in Italy this has been traditionally frowned upon. You may decide for yourself; I think a little adds a lot of flavor, and most everyone who has inhaled risotto in my house agrees.
Provided by Katie Workman
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium-sized saucepan, bring the broth to a simmer over medium heat. Stir in the saffron, and reduce the heat to medium low.
- Heat the oil and 1 tablespoon of the butter in a heavy medium-sized saucepan over medium heat. Add the onion and garlic and stir until just tender, about 2 minutes. Add the rice, season with salt and pepper, and stir until all of the grains are well coated with the fat and onions, and the rice is turning slightly translucent, about 2 minutes.
- Add the white wine, if using, and stir until it is almost completely absorbed into the rice, 1 to 2 minutes. Add 1 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Continue adding the broth 1/2 cup at a time, stirring often and simmering until the liquid is almost absorbed before adding more (you can add some water to the pot of broth if it looks like you might run low). After about 16 to 18 minutes, when the rice is still quite al dente but the dish is starting to look creamy, stir in the shrimp and another 1/2 cup of the broth and stir frequently until the shrimp are almost cooked through and the rice is al dente, 3 to 4 minutes. Add another 1/2 cup of liquid if the mixture is too thick (you want it to be quite loose).
- Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into a serving bowl, or individual bowls and serve immediately with the parsley and more Parmesan, if using.
SHRIMP RISOTTO
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
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.
SHRIMP RISOTTO
Risotto can often be an intimidating dish, but this recipe, adapted from Rick Moonen and Roy Finamore's "Fish Without a Doubt," doesn't have to be. It came to The Times in 2009, part of Emily Weinstein's column on learning to cook. It worked for her, even though she didn't prepare any of the ingredients ahead of time - or stir constantly as so many risotto recipes demand. Feel free to adapt the recipe as she did, substituting packaged seafood stock for the homemade shrimp stock, and chopped basil for the basil-infused oil.
Provided by Emily Weinstein
Categories dinner, lunch, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.
- Meanwhile, heat a wide saucepan or deep skillet over medium heat. Add the olive oil, shallots, and garlic and cook until the shallots have softened, about 2 minutes. Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can drink up the oil. When it's ready for the next step, the rice will make a different sound as you stir it, almost as if you are stirring tiny pebbles.
- Pour in the wine and stir. Season with salt and white pepper and bring to a simmer. Now's the time to start monitoring the heat. You want the liquid at a steady simmer, moving but not bubbling away like a lunatic. Stir often, scraping the bottom of the pan. When most of the wine has been absorbed - when you scrape across the center of the pan, you'll leave a moat - ladle in 1 cup of the shrimp stock. Keep at a simmer, stirring away until the rice drinks up most of this liquid. Continue the process, adding stock by the cupful, until you've added 3 cups of stock.
- Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente and still saucy.
- Divide the risotto among four soup plates. Spoon a ribbon of basil oil around the risotto in each bowl. Serve immediately.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 13 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 1227 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP RISOTTO
This colorful main dish will make family meals seem a little more elegant. It comes together so quickly, it's just right for a warming weeknight supper. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed., Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender. , Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.
Nutrition Facts : Calories 420 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 1196mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
CILANTRO CREAM RISOTTO WITH SHRIMP
Make and share this Cilantro Cream Risotto With Shrimp recipe from Food.com.
Provided by Boo Chef in West Te
Categories Rice
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
- .Meanwhile, combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
- Melt 2 tablespoons butter in large saucepan over medium high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.
- Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes.
- Increase heat to medium high; stir in 1 cup water/broth mixture.
- Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring adding remaining water/broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
- Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
- Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.Serve immediately.
- Yields 6 servings.
SHRIMP-AND-GRITS-INSPIRED RISOTTO
Similar to cooking stone-ground grits, risotto requires a bit of time and patience since it too calls for stirring and standing at your stove. But with risotto, which uses a short-grain rice such as Arborio, you gradually add a hot liquid while stirring. This process releases the starch in the rice that gives the risotto its creamy texture. I add the trinity (onion, celery, and green bell pepper) to turn the white rice to brown in this Cajun-inspired dish. This gives the rice a savory depth, which is topped with a lemony poached shrimp. Bonus: the diced lemon segments are a fun burst of flavor.
Provided by Carla Hall
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Remove the shells, including the head and tail, from the shrimp and reserve. Devein the shrimp. Refrigerate the shrimp until ready to use.
- Lay out a double layer of cheesecloth on a table and place the shrimp shells, lemon slices, bay leaves and peppercorns in the center. Gather the ends and tie up the cheesecloth into a bundle.
- Pour the chicken stock into a 4-quart pot. Drop the sachet in. Bring to a simmer over medium heat.
- Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat and add the onion, celery and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring, for 1 minute. Add the rice and cook, stirring constantly, until lightly toasted, 2 minutes. Pour in the wine. Stir and cook until the alcohol has been cooked off and most of the wine has been absorbed into the rice. Ladle 1 cup of the hot stock into the saucepan and cook, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and the mixture is thick and creamy, 15 to 20 minutes total. (You will have extra stock left over-I used 3 1/2 to 4 cups.) Remove from the heat, fold in the tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Return the stock to a boil, then reduce the heat to a simmer. Drop the shrimp into the remaining stock and cook until they are pink and tender, about 2 minutes. Remove the shrimp with a spider or slotted spoon and place in a bowl. Stir in the parsley, lemon juice, diced lemon segments, celery leaves and the remaining 1 tablespoon oil to the shrimp and season with salt and pepper.
- Divide the risotto among serving plates and top with the shrimp mixture. Garnish with additional parsley and serve immediately.
WOLFGANG PUCK'S TOMATO RISOTTO WITH SHRIMP RECIPE BY TASTY
Here's what you need: olive oil, garlic, shallot, arborio rice, dry white wine, chicken stock, tomato soup, unsalted butter, parmesan cheese, kosher salt, white pepper, large shrimps, green peas, fresh parsley leaf
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
- Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
- Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
- Add the tomato basil bisque and stir to combine.
- Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
- Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
- Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
- Enjoy
Nutrition Facts : Calories 971 calories, Carbohydrate 73 grams, Fat 68 grams, Fiber 2 grams, Protein 12 grams, Sugar 9 grams
RISOTTO WITH COCONUT MILK AND SHRIMP
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 2 to 4 main course portions
Number Of Ingredients 9
Steps:
- Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.
- Add wine and let it boil away, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring frequently. Add half the coconut milk and cook, stirring frequently, until it is just about gone. Add remaining coconut milk and repeat.
- At this point rice should be nearly tender; if it is not, repeat process with another 1/2 cup water. Stir in tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy. If rice is still too crunchy for your taste, stir in 1/2 cup water and cook, stirring, until mixture is creamy again. Garnish with cilantro, basil or scallions and serve.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 26 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 19 grams, Sodium 748 milligrams, Sugar 1 gram, TransFat 0 grams
SHRIMP RISOTTO
A wonderfully rich and creamy shrimp risotto that is worth the attention to detail. Garnish with a rosemary sprig or parsley.
Provided by tblair90
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
- Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
- Strain stock and discard shells. Keep warm on low heat.
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
- Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
- Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.
Nutrition Facts : Calories 494.4 calories, Carbohydrate 57.9 g, Cholesterol 165 mg, Fat 15.8 g, Fiber 1 g, Protein 26.3 g, SaturatedFat 6.8 g, Sodium 850 mg, Sugar 1 g
CILANTRO SHRIMP
Make and share this Cilantro Shrimp recipe from Food.com.
Provided by PanNan
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat.
- Stir in flour and cook 3 minutes, stirring constantly, to make a golden brown roux.
- Add onions, celery, jalapeno and garlic.
- Cook 3 minutes.
- Gradually stir in clam juice (or shrimp broth).
- Add cilantro, salt and pepper.
- Cook 1 more minute.
- Add shrimp and toss to coat.
- Cover skillet and cook 3 minutes, or until shrimp is pink and no longer translucent.
- Remove from heat, add lime juice and season to taste. (Tabasco is our preferred seasoning)
- Serve immediately with cooked rice or angel hair pasta.
Nutrition Facts : Calories 279.9, Fat 13.7, SaturatedFat 7.7, Cholesterol 203.3, Sodium 755.8, Carbohydrate 14, Fiber 1, Sugar 2.9, Protein 24.5
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