SHRIMP & CORN STIR-FRY
I make this seafood stir-fry at summer's end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. -Lindsay Honn, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
BULGUR RISOTTO WITH CORN AND SHRIMP
Provided by Kerri Conan
Categories Quick & Easy Dinner Seafood Shrimp Corn Healthy Bulgur Boil Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.
SHRIMP WITH WHOLE GRAIN CORN-OAT RISOTTO
If shrimp and grits are your kind of comfort food, then this whole-grain version is right up your alley. We use steel-cut oats instead of Arborio rice and follow the classic technique of adding hot stock in batches. Constant stirring helps coax the starch out of the oats for creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Remove the kernels from the corn cobs and set the kernels aside. Hold the cobs over a large saucepan and use the back of a knife to scrape down the cobs to "milk" them of any corn liquid. Drop the scraped cobs into the saucepan and add 8 cups of water and 1/4 teaspoon salt. Bring to a boil, lower the heat and simmer until the liquid is reduced to 6 cups, about 30 minutes. Strain and keep warm.
- Make the risotto: Heat 1 tablespoon oil and 1 tablespoon butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently with a wooden spoon, until the onion is translucent and soft, about 5 minutes. Add the corn kernels and 1/2 teaspoon of salt and cook, stirring frequently, until the corn just starts to soften, about 3 minutes. Add the oats and stir until coated. Add 1 cup of wine and simmer, stirring constantly, until the wine is absorbed, about 1 minute. Add 3 cups of the warm corn broth to the oats. Simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add 2 more cups of broth and simmer, stirring constantly, until the oats are tender but slightly toothsome, about 10 to 12 minutes more. Remove from the heat, stir in the Parmesan and season to taste with salt. Adjust the consistency of the risotto by adding more of the broth as necessary. Cover and set aside to keep warm.
- Make the shrimp: Heat the remaining 1 tablespoon oil and 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the shrimp in one crowded layer and cook until the shrimp are a deep pinkish orange on the bottom, 3 to 4 minutes. Turn the shrimp over, add the remaining 1/2 cup wine, garlic and red pepper. Bring to a simmer and cook until the shrimp is opaque throughout and the wine has reduced slightly. Add the lemon juice, parsley, remaining 1 tablespoon butter and salt to taste. Remove from the heat, swirl the skillet until the butter melts and toss the shrimp to coat in the sauce.
- Transfer the risotto to a deep platter and top with the shrimp and sauce and serve immediately.
Nutrition Facts : Calories 350, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 160 milligrams, Sodium 950 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams
CORN AND YELLOW TOMATO RISOTTO WITH SHRIMP
Provided by Marian Burros
Categories dinner, main course
Time 45m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Bring stock to a simmer in a saucepan.
- Chop the onion.
- Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.
- Meanwhile, start scraping corn off the cobs.
- When the onion is ready, stir in the rice until it is well coated.
- Stir in the vermouth, and cook until it has evaporated, a couple of minutes. Continue scraping corn off the cobs.
- When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed. Repeat until rice is tender but firm.
- Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.
- After adding next to the last cup of stock, wash, dry and chop the basil. About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well. You may not need to add all of the stock.
- Grate the cheese, and stir into the rice just before serving. Season with pepper.
- Arrange the risotto on a platter, and surround with shrimp.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 9 grams, Carbohydrate 111 grams, Fat 15 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 1325 milligrams, Sugar 15 grams, TransFat 0 grams
SHRIMP AND CORN RISOTTO
Steps:
- Add olive oil to large sauce pan over medium heat. Saute onions until softened. Add garlic, rice, basil and pepper. Continue to stir until all rice grains are well coated. Add broth as needed to cook rice until rice is tender. Stir in shrimp, spinach, corn, tomato, Parmesan and cream Cook until spinach is wilted, cheese is melted and shrimp are cooked.
TOMATO CORN RISOTTO WITH SHRIMP
Make and share this Tomato Corn Risotto With Shrimp recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Drain tomatoes into a sieve; allow the liquids to drain into a saucepan. Add the vegetable broth, and heat to a simmer. Keep the pan over low heat.
- Melt 2 tbsp butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook 1 minute more, until fragrant. Add the rice, stirring constantly for 1 minute. Add the white wine and stir until completely absorbed.
- Begin to add the heated broth 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels, tomatoes and shrimp, along with the last of the broth. Cook, stirring frequently, until the rice is tender but al dente, and the shrimp is pink and cooked through. This should take 18 to 20 minutes of cooking in total.
- Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.
Nutrition Facts : Calories 311.4, Fat 8.3, SaturatedFat 4.2, Cholesterol 176.8, Sodium 1080.7, Carbohydrate 33.4, Fiber 2.7, Sugar 5.2, Protein 24.3
SHRIMP-AND-HERB RISOTTO
To make it vegetarian, swap vegetable broth for the chicken broth and stir in some roasted vegetables, such as mushrooms or cherry tomatoes, in place of the shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
- Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.
Nutrition Facts : Calories 249 g, Fat 7 g, Fiber 1 g, Protein 23 g, SaturatedFat 4 g
More about "shrimp and corn risotto recipes"
EASY SHRIMP AND CORN RISOTTO WITH WHITE RICE | MINUTE® …
From minuterice.com
Servings 4Estimated Reading Time 2 mins
- This Shrimp and Corn Risotto recipe includes a tasty blend of dried basil, baby spinach, Roma tomatoes and Parmesan cheese. Try it and enjoy the delicious mixture of tastes and textures. Step 1
- Sauté onions until softened, about 2 minutes. Add rice, garlic, basil and pepper. Continue to sauté, stirring, until all the rice grains are well coated in oil. Step 3
- Stir in half of the chicken broth and continue to cook. Stir until most of the broth is absorbed. Add remaining broth, stirring constantly, until all broth is absorbed. Continue to stir until rice is tender. Step 4
SWEET CORN RISOTTO WITH SAUTéED SHRIMP - DELISH
From delish.com
5/5 (2)Category Dinner, Main DishServings 4Total Time 30 mins
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
GRILLED SWEET CORN AND SHRIMP RISOTTO – SUNSHINE …
From sunshinesweetcorn.com
CORN RISOTTO WITH ROASTED SHRIMP | RACHAEL RAY IN …
From rachaelraymag.com
SHRIMP AND CORN RISOTTO WITH BACON - FROM A CHEF'S …
From fromachefskitchen.com
4.5/5 (31)Total Time 50 minsCategory Fish And SeafoodCalories 718 per serving
- Transfer to a paper towel-lined plate, reserving bacon drippings. Crumble half of the strips into small pieces. Reserve remaining strips for garnish.
- Season shrimp with salt and black pepper. Add shrimp to bacon drippings and cook 1-2 minutes per side or until pink and firm. Transfer to the plate with the bacon. Wipe out the pan.
SUMMER RISOTTO WITH CORN BUTTER AND SHRIMP | BETTER …
From bhg.com
4/5 (4)Published 2021-06-09Total Time 1 hr 20 minsCalories 376 per serving
- For corn butter: Cut corn kernels off cobs; reserve 1 cup kernels. Place remaining corn in a food processor. Use the back of a knife to scrape the milky juices from the cobs into the food processor; reserve cobs.
- For shrimp: Remove and reserve shells for stock. Devein shrimp and rinse under cold water. Remove zest and squeeze juice from lemon. In a large bowl combine shrimp, lemon zest and juice, 1/4 cup olive oil, 1/4 cup of the tarragon, the green onions, garlic, 1 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper.
- Meanwhile, for stock*: Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium-high. Add shrimp shells; cook 3 minutes or until pink, stirring occasionally.
- For risotto: In a Dutch oven heat 1 tablespoon olive oil over medium-high. Add finely chopped onion and season with kosher salt and ground black pepper.
- Heat an extra-large skillet over medium-high. Add shrimp mixture and tomatoes. Cook 3 to 5 minutes or until shrimp are opaque and tomatoes have started to collapse, stirring frequently.
CORN RISOTTO WITH SPICY SHRIMP RECIPE | SOUTHERN LIVING
From southernliving.com
Total Time 45 mins
GULF SHRIMP AND SWEET CORN RISOTTO RECIPE - MAUREEN C. BERRY
From maureencberry.com
SHRIMP RECIPES - LCO.MODELECENTRUM.PL
From lco.modelecentrum.pl
SEARCH RESULTS FOR 'SHRIMP AND CORN RISOTTO' - COOKEATSHARE
From cookeatshare.com
SHRIMP AND CORN RISOTTO WITH BACON - MEALPLANNERPRO.COM
From mealplannerpro.com
PAN-ROASTED CORN RISOTTO RECIPE - SARA JENKINS | FOOD & WINE
From foodandwine.com
SHRIMP RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHRIMP RISOTTO INA GARTEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SWEET CORN AND SHRIMP 'RISOTTO' RECIPE - LOS ANGELES TIMES
From latimes.com
SHRIMP AND CORN RISOTTO - BIGOVEN.COM
From bigoven.com
SHRIMP-AND-FRESH CORN RISOTTO - BIGOVEN.COM
From bigoven.com
QUICK RISOTTO WITH SHRIMP, CORN & EDAMAME RECIPE | EATINGWELL
From eatingwell.com
SWEET CORN RISOTTO WITH CAJUN SHRIMP | SPOON FORK BACON
From spoonforkbacon.com
SWEET CORN RISOTTO WITH SHRIMP > CALL ME PMC
From callmepmc.com
SHRIMP AND CORN RISOTTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 SHRIMP RISOTTO RECIPES | ALLRECIPES
From allrecipes.com
SHRIMP AND CORN RISOTTO WITH BACON - A THOUGHT FOR FOOD
From athoughtforfood.com
CHEF JOHN FOLSE SHRIMP AND CORN SOUP RECIPE | DEPORECIPE.CO
From deporecipe.co
GRILLED CORN AND BAY SHRIMP RISOTTO RECIPE | MYRECIPES
From myrecipes.com
SUMMER CORN RISOTTO WITH SHRIMP - WHAT'S GABY COOKING
From whatsgabycooking.com
GRILLED SWEET CORN AND SHRIMP RISOTTO RECIPE
From farmanddairy.com
FRESH CORN RISOTTO WITH SHRIMP AND SALSA VERDE
From thewineloverskitchen.com
RISOTTO WITH SAUTéED SHRIMP, CORN, & FRESH BASIL RECIPE
From myrecipes.com
SUMMER SHRIMP AND CORN RISOTTO - THECHOWDOWN
From thechowdownblog.com
CANTINA STYLE SHRIMP RISOTTO WITH FRESH CORN AND CHORIZO
From goodgriefcook.com
SHRIMP AND CORN RISOTTO WITH BACON | RECIPE CART
From getrecipecart.com
SWEET CORN RISOTTO WITH SHRIMP RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
SUMMER CORN RISOTTO WITH SEARED SHRIMP AND SCALLOPS
From maroscooking.com
SWEET CORN RISOTTO WITH CRISPY SHRIMP (+ WINE PAIRING)
From certifiedpastryaficionado.com
SHRIMP RISOTTO RECIPE (CREAMY + DELICIOUS) - PLATINGS
From platingsandpairings.com
SWEET CORN RISOTTO WITH OLD BAY SHRIMP - SPICES IN MY DNA
From spicesinmydna.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love