Shrimp Creole Risotto Recipes

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.

ITALIAN SHRIMP AND SCALLOP RISOTTO

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.

CREOLE SHRIMP & RICE

Steps:

• In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Add shrimp; heat through. Discard bay leaf. Serve with rice. Freeze option: Stir in shrimp but do not heat through. Cool mixture; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with rice.

AUTHENTIC SHRIMP CREOLE

Steps:

• Cook onion, celery and garlic in hot oil until tender but not brown.
• Add tomatoes, tomato sauce and seasonings.
• Simmer uncovered about 45 minutes.
• Mix cornstarch and 2 teaspoon water, stir into sauce.
• Add shrimp, simmer until done (about 5 minutes).
• Serve with yellow rice.

SHRIMP SCAMPI RISOTTO

Steps:

• Make the clam broth: Combine 4 1/2 cups water, the clam juice, lemon zest and parsley stems in a saucepan. Smash 3 garlic cloves and add to the pan along with the shrimp tails. Bring to a simmer over medium heat.
• Meanwhile, chop the onion and remaining 3 garlic cloves. Heat 2 tablespoons butter and the olive oil in a large pot over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes and a pinch of salt; cook 30 seconds. Add the rice and cook until it starts to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until absorbed, about 3 minutes.
• Strain the clam broth, then return to the saucepan and keep warm over low heat. Add 3 cups clam broth and 1/2 teaspoon salt to the rice and cook, stirring, until mostly absorbed, 8 to 10 minutes. Add 3 more cups clam broth and simmer, stirring, until the rice is just tender and the liquid is thickened, 10 to 12 minutes. Stir in the shrimp in the last 2 minutes of cooking and cook until opaque.
• Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, the lemon juice and most of the chopped parsley. Add enough clam broth until creamy; season with salt and pepper. Divide among bowls and top with the remaining parsley.

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.