Maine Shrimp And Golden Beet Risotto Recipes

BEET RISOTTO

Steps:

• Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.

EASY GARLIC SHRIMP RISOTTO

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shrimp in a single layer and sprinkle with the seasonings. Cook undisturbed for 2 minutes, then flip and continue to cook until pink and fully opaque, around 1-2 minutes more. Set aside on a plate.
• Heat the remaining oil in the same skillet. Sautee the onion and garlic for 3-4 minutes over medium heat.
• Add the rice and cook, stirring constantly, for 1 minutes.
• Pour over two cupfuls of broth. Cook over medium heat, stirring frequently, until most of the liquid has beed absorbed.
• Once the liquid is reduced, repeat the cooking process, by adding a cup of broth at a time.
• Once all the broth has been used, the rice should be plump and creamy. Remove from heat and stir in the parmesan and parsley.
• Serve the risotto topped with cooked shrimp.

MAINE SHRIMP AND GOLDEN BEET RISOTTO

Steps:

• Heat olive oil in large, heavy bottomed pan over medium heat. Add chopped shallots and chopped beats cooking until shallots turn golden. Add rice and saute until rice turns translucent. Add white wine and cover. Cook about 10 minutes so the beets are softer and yield somewhat when pierced with a fork. Meanwhile, you can shell the shrimp and rinse in cool water. Over a medium/high heat, keep adding water to the rice mixture in 1/2 cup increments until the rice absorbs the liquid. Stir as needed to keep the rice from sticking to the pot. When the rice is softening past the "al dente" stage, and is taking on a creamy texture and full golden color from the beets, add the shrimp and stir until the shrimp turn darker color and curl (about 1-2 minutes for the Maine shrimp). Stir in the parmesan and add the frozen peas, cooking until the peas are heated through (about 1-2 minutes). Season with white pepper to taste. No need for salt with the shrimp and parmesan! Serve in bowls with a sprinkle of parsley and grated parmesan. Serves 4 as a hearty appetizer or two as an entree.

MAINE SHRIMP RISOTTO

Steps:

• 1 Heat the broth in a medium saucepan over medium-low heat; keep it hot while you prepare the risotto
• 2 Heat the oil in a large saucepan over medium heat
• 3 Add the onion and a pinch of salt and cook, stirring occasionally, for about 5 minutes
• 4 until the onion is translucent
• 5 Add the rice and cook, stirring constantly, for about 5 minutes, until it is chalky-looking and a white dot is visible in the center of each grain
• 6 Add the wine and cook, stirring constantly, for about 1 minute, until it is mostly absorbed
• 7 Add 1 cup of the hot broth and cook, stirring, for 2 to 3 minutes, until mostly absorbed
• 8 Add a half-cup of broth and cook, stirring, until mostly absorbed
• 9 Repeat, adding the broth in half-cupfuls, until the rice is tender yet still slightly firm to the bite
• 10 Add the remaining 1/4 cup of broth and the chives or parsley, stirring to combine
• 11 Remove from the heat and add the shrimp, stirring to incorporate
• 12 Cover and let sit for 5 minutes
• 13 Season the risotto with salt and pepper to taste; serve immediately
• 14 NOTE: To substitute 1 pound of (non-Maine) peeled, deveined and defrosted medium shrimp, cut each shrimp into 2 or 3 pieces
• 15 Add them during the last 3 or 4 minutes of the risotto cooking time

GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS

Steps:

• Preheat oven to 350°. Wash and trim beet greens, removing stems; dry with paper towels. Place greens in a single layer on parchment-lined baking sheets. Brush with 1 tablespoon coconut oil; sprinkle with 1/4 teaspoon sea salt. Bake until dry and crisp, 15-18 minutes. Set aside., Meanwhile, peel and dice beets. In a large saucepan, bring chicken broth to a boil. Add beets. Reduce heat; simmer, covered, until beets are tender, 15-18 minutes. Remove beets with a slotted spoon. Keep broth hot., In another large saucepan, heat remaining coconut oil over medium heat. Add leeks; cook and stir 2-3 minutes. Add curry powder, garlic salt and remaining sea salt; cook, stirring, until leeks are tender, 2-3 minutes. Increase heat to medium-high. Add barley; stir constantly until lightly toasted, 2-3 minutes. Add wine; stir until liquid has evaporated., Add enough broth, about 1 cup, to cover barley. Reduce heat to medium; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth is absorbed after each addition. Stir in beets with last addition of broth. Cook until barley is tender but firm to the bite and risotto is creamy, 25-30 minutes., Remove from heat. Stir in cheese, lemon juice, 2-1/2 teaspoons grated lemon zest and pepper. Transfer to a serving dish. Sprinkle with parsley and remaining lemon zest. Serve with crispy beet greens and lemon slices.

ROASTED GOLDEN BEETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
• Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
• Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
• Remove from the oven, put beets back into the bowl, and toss with lemon zest.

BEET RISOTTO

Steps:

• In a heavy medium saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 10 minutes.
• Add rice; stir to coat. Stir in wine; cook until reduced by half, about 3 minutes. Add 1/2 cup broth; simmer, stirring, until almost all is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, stirring until liquid is absorbed before adding more, about 25 minutes total.
• Stir in beets, butter, and Parmesan; season with salt and pepper. Serve immediately.