Louisiana Brown Jasmine Rice And Shrimp Risotto Recipes

LOUISIANA BROWN JASMINE RICE AND SHRIMP RISOTTO

Steps:

• Heat a medium saucepan over medium heat. Melt 2 tablespoons butter. Sauté the rice and black pepper until rice is well coated and nutty smelling, about 3 minutes. Add 2½ cups stock and bring to a boil. Reduce heat to low, cover tightly and simmer for 20 minutes. Stir and quickly re-cover. Continue simmering for another 20 minutes. Stir again. Turn off the heat and replace the lid. Set aside to continue steaming off the heat while preparing the rest of the dish.
• Heat a large sauté pan (at least 5 quarts) over medium heat. Melt 4 tablespoons butter. Sauté the onions, garlic, jalapeño and squash until soft, 10 to 15 minutes. Add the shrimp and cook until pink, about 5 minutes. Add 1 cup stock and the cooked rice and stir well to combine. Bring to a simmer and heat thoroughly while stirring, about 5 minutes. Stir in the scallions and parsley. Season to taste with salt and freshly ground black pepper. Serve immediately.

SHRIMP RISOTTO

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.

JOLLOF RISOTTO WITH SUYA-SPICED SHRIMP RECIPE BY TASTY

Steps:

• Make the stew: In a blender, combine the tomatoes, onion, bell pepper, and habanero. Blend until smooth.
• Pour the tomato puree into a medium pot set over medium-high heat. 3. Add the bay leaf. Bring to boil and cook for 10-15 minutes, stirring occasionally, until the water has cooked off and the sauce is reduced by about half.
• Add the vegetable oil and fry the sauce for 10-15 minutes more.
• Add the thyme and curry powder, then crumble in the Maggi cubes. Cook for another 10 minutes. Remove from the heat and set aside.
• Make the risotto: Heat the olive oil in a medium skillet over medium heat. Add the onion and cook for 3-5 minutes, until softened. Add the garlic and tomato paste and cook until the tomato paste is deep brick-red in color, about 5 minutes.
• Add the rice and sauté until well-coated with the tomato oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
• Add 1 ladle of hot stock to the rice. Stir the rice until the stock is absorbed and the pan 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 stew and stir to incorporate. Remove the risotto from the heat, then season with salt and stir in the butter, then stir until melted and well incorporated. Remove the risotto from the heat.
• Make the shrimp: In a medium bowl, toss the shrimp with the suya spice until well coated.
• Heat the olive oil in a medium skillet over medium heat. Add the garlic and prawns and cook, flipping once, until the prawns are pink and opaque, 4-5 minutes. Remove the pan from the heat and sprinkle the shrimp with the parsley.
• Divide the risotto between 2 warm serving plates. Top with the shrimp and serve with fried plantains alongside.
• Enjoy!

SHRIMP CREOLE RISOTTO

Steps:

• In medium saucepan, combine shrimp shells and enough water to cover. (Refrigerate shrimp until used later in recipe.) Cover, place over high heat, and bring to boil. Reduce heat to moderately low and simmer 25 minutes, skimming foam occasionally. Pour stock through fine-mesh sieve into large bowl and set aside.
• In heavy, 6-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add bell pepper, half of onion, half of celery, half of carrots, half garlic, jalapeños, orange zest, 3 sprigs thyme, 2 bay leaves, 1 1/2 sprigs parsley, 1 tablespoon salt, and 1 teaspoon pepper. Sauté until tender, about 10 minutes. Add tomatoes and 1 1/4 cups wine, and simmer 3 minutes. Add shrimp stock and just enough water to cover vegetables, and simmer 20 minutes. Remove parsley, thyme, and bay leaves. Working in batches, purée in blender until smooth. Keep warm.
• In medium saucepan over moderately low heat, bring chicken stock to simmer. Cover; keep warm over low heat.
• In heavy, large saucepan over moderately high heat, heat 3 tablespoons oil until hot but not smoking. Add remaining onions, celery, carrots, and garlic; remaining 3 sprigs thyme, 2 bay leaves, and 1 1/2 sprigs parsley; and 1 tablespoon salt and 1 teaspoon pepper. Reduce heat to moderate and sauté until vegetables are tender, about 10 minutes. Add rice and cook, stirring constantly, until rice is fully coated with oil, about 1 to 2 minutes. Add remaining 1 1/4 cups wine and cook, stirring occasionally, until wine is almost completely absorbed, about 4 to 5 minutes. Add 3/4 cup chicken stock and simmer, stirring occasionally, until liquid is absorbed. Continue adding stock, 3/4 cup at a time, stirring and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente, about 30 to 40 minutes. (There may be leftover stock.) Remove herbs, then stir in butter, lemon zest and juice, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover risotto and keep warm.
• Sprinkle shrimp with remaining 2 teaspoons salt and 1/2 teaspoon pepper. In large sauté pan over moderate heat, heat remaining 2 tablespoons oil until hot but not smoking. Add shrimp and sauté until pink, about 2 to 3 minutes. Remove from heat and keep warm.
• Divide risotto evenly among 10 bowls, mounding in center of each bowl. Top each mound with 6 shrimp. Spoon sauce around risotto and garnish with scallions and thyme leaves.