Shrimp Lemon And Tarragon Risotto Recipes

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LEMONY SHRIMP AND RISOTTO



Lemony Shrimp and Risotto image

Provided by Giada De Laurentiis

Time 1h

Yield 4 servings

Number Of Ingredients 13

5 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound extra-large shrimp, peeled and deveined
1 small fennel bulb, chopped (about 1 cup)
1 small onion, chopped (about 1 cup)
1 large clove garlic, smashed, peeled, chopped
1 cup Arborio rice (about 6 1/2 ounces)
1/4 cup dry white wine
3 cups low-sodium chicken broth, plus extra as needed
1/4 cup fresh lemon juice (from 1 large lemon)
Zest of 1 large lemon
3 cups arugula

Steps:

  • Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
  • Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
  • Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
  • Spoon the risotto into 4 shallow soup bowls.

LEMONY SEAFOOD RISOTTO WITH TARRAGON



Lemony Seafood Risotto With Tarragon image

Make and share this Lemony Seafood Risotto With Tarragon recipe from Food.com.

Provided by 2Bleu

Categories     One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb sea scallops
1/2 lb large shrimp, peeled and deveined
1 large shallot, finely chopped (or any type onion including green onions)
2 garlic cloves, finely chopped
1/2 cup arborio rice, uncooked
1/4 cup dry white wine
3/4 cup fat-free chicken broth, heated
1/2 juice and lemon, zest of
1/2 teaspoon tarragon

Steps:

  • Spray non-stick cooking spray in a large deep skillet (or dutch oven). Heat over med-high heat. Saute' the scallops and shrimp, for about 2 minutes. Add the lemon zest and continue cooking until shrimp are pink and almost done. About 2 more minutes.
  • Remove scallops, shrimp, and zest from skillet, set aside and cover immediately to finish cooking the seafood.
  • Meanwhile, in the same skillet (do not wash or rinse), cook shallots and garlic until shallots are crisp-tender (adding more oil if necessary). Reduce heat to medium.
  • Stir in rice and stir frequently until rice begins to brown. Stir in wine and cook until liquid is absorbed, stirring occasionally.
  • Pour 1/2 cup of broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15-20 min, adding broth 1/2 cup at a time and stirring occasionally until rice is tender and creamy.
  • Add the lemon juice and tarragon. Gently stir in the scallops and shrimp. Serve with a garnish of parsley sprigs and lemon slices if desired.

Nutrition Facts : Calories 378.7, Fat 2.2, SaturatedFat 0.4, Cholesterol 170.5, Sodium 1441.2, Carbohydrate 48, Fiber 1.5, Sugar 0.4, Protein 33.5

SHRIMP, LEMON AND TARRAGON RISOTTO



Shrimp, Lemon and Tarragon Risotto image

Make and share this Shrimp, Lemon and Tarragon Risotto recipe from Food.com.

Provided by MA HIKER

Categories     Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 quarts chicken broth
18 large shrimp, peeled and deveined
2 tablespoons olive oil
4 tablespoons unsalted butter
1 large onion, peeled and diced
2 cups arborio rice
1 cup dry white wine (I use vermouth)
2 tablespoons fresh lemon zest
2 tablespoons fresh lemon juice
2 tablespoons fresh tarragon leaves, chopped

Steps:

  • Pour broth into a pot large enough to hold the shrimp and bring to a boil over high heat. Add shrimp and poach at a simmer, lowering heat if needed, until firm and pink, about 5 minutes.
  • Remove the shrimp with a slotted spoon and set them aside on a plate.
  • Keep the broth simmering over low heat.
  • Heat olive oil and melt 2 tablespoons of the butter in a large, heavy bottomed pot over medium high heat until hot, but not smoking.
  • Add onion and cook for about 4 minutes.
  • Add wine, bring to a boil and cook, stirring, until nearly all of the wine has evaporated.
  • Add rice and ladle 1 cup of summer broth into rice and cook, stirring, until it is nearly absorbed.
  • Continue to add broth in 1/4 cup increments, stirring rice constantly.
  • When you are down to the last 2 cups or so, add the broth in smaller increments until the rice is softened but still a bit al dente. (add or delete broth as needed). This step should take about 18 minutes.
  • Stir in 1 Tblsp. lemon zest and 1 Tbslp. lemon juice. Taste and adjust with additional zest or juice as needed until the risotto attains a nice, bright flavor.
  • Stir in the reserved shrimp, tarragon and remaining 2 Tbslp butter.
  • Season with salt and pepper to taste & serve!

Nutrition Facts : Calories 459.1, Fat 14.6, SaturatedFat 6.1, Cholesterol 52.5, Sodium 1059.2, Carbohydrate 58.3, Fiber 2.5, Sugar 2.6, Protein 14.6

RISOTTO WITH LEMON AND SHRIMP FOR TWO



Risotto with Lemon and Shrimp for Two image

This risotto with lemon and shrimp has simple yet elegant flavors. Traditionally, risotto is made in large batches to feed a crowd, but here I'm breaking that tradition and showing you how to make it for exactly two people!

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
3/4 pound shrimp, peeled and deveined
1/2 cup diced onions
1 clove minced garlic
3/4 cup risotto or Arborio rice
1 heaping tablespoon lemon zest, plus juice of 1/2 lemon
1/3 cup white wine
3 1/2 cups chicken broth, or more as needed
Salt and ground black pepper

Steps:

  • In a heavy-bottom pot such as a Dutch-oven, add 1 tablespoon of olive oil and heat up over medium-high heat. Brown the shrimp on both sides without fully cooking them through, about 1 minute per side. Remove and set aside on a plate.
  • In the same pot, add the remaining tablespoon olive oil, then add the onions and garlic. Saute for 5 minutes, then add the risotto and cook, stirring gently, to toast it. Add the lemon zest and juice and turn the heat to medium; add the white wine. Continue stirring until most of the wine has cooked off, 5 to 7 minutes. Slowly add about 1/2 cup of chicken broth, and cook, stirring frequently, until the liquid has been absorbed; then add another 1/2 cup chicken broth. Continue doing so in this manner until the risotto is fully cooked through and the liquid has been completely absorbed. (You may need more or less than the 3 1/2 cups of chicken broth.)
  • Season with salt and pepper to taste, then add the shrimp back in. Toss to incorporate and cook until the shrimp are cooked all the way through, 2 to 3 minutes. Divide evenly into 2 bowls and serve!

LEMON FENNEL SHRIMP WITH TARRAGON



Lemon Fennel Shrimp with Tarragon image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Serves 8 as an hors d'oeuvre

Number Of Ingredients 8

1 pound medium shrimp (about 32)
4 tablespoons fresh lemon juice
2 teaspoons fennel seeds, crushed
a pinch dried hot red pepper flakes if desired
6 tablespoons olive oil
3 large garlic cloves, crushed
1/2 lemon, sliced thin
2 teaspoons finely chopped fresh tarragon leaves, or to taste, plus a tarragon sprig for garnish

Steps:

  • In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. In a colander drain shrimp and rinse under cold water until cool. Shell and if desired devein shrimp.
  • In a bowl or plastic container whisk together lemon juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. Stir in shrimp, garlic, and sliced lemon and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight. Stir in chopped tarragon. Serve shrimp garnished with tarragon sprig.

LEMONY SHRIMP RISOTTO



Lemony Shrimp Risotto image

Risotto has a reputation for being hard to prepare but this recipe is relatively easy to prepare, and has a taste similar to shrimp scampi.

Provided by thedailygourmet

Time 35m

Yield 2

Number Of Ingredients 14

2 tablespoons butter, divided
½ medium shallot, minced
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ cup dry white wine, such as Pinot Grigio
1 cup Arborio rice
3 cups hot chicken broth
½ cup freshly grated Parmesan cheese
¼ cup whipping cream
1 tablespoon lemon juice, or more to taste
8 ounces large shrimp, peeled and deveined
1 teaspoon minced fresh parsley, or to taste
1 lemon, cut into wedges

Steps:

  • Heat 1 tablespoon butter in a large skillet over medium heat and add shallots and garlic. Cook until shallots are soft and translucent, 3 to 5 minutes. Season with salt and pepper. Pour in white wine and simmer until wine is reduced by half. Reduce heat to medium-low and stir in rice. Keep stirring until all the liquid has been absorbed.
  • Next add hot stock, 1/2 cup at a time, stirring frequently until liquid is absorbed. Continue this process, adding stock 1/2 cup at a time, stirring after each addition, until rice is al dente. You may not need the full 3 cups so test the rice after 20 minutes or when you've used 2 1/2 cups of the stock and adjust accordingly.
  • Turn heat to lowest setting and add Parmesan cheese, cream, and lemon juice. Stir until cheese has melted and everything has been incorporated. Adjust seasoning with salt and pepper and turn heat off.
  • Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat and add shrimp. Cook until shrimp tails curl up, about 2 minutes. Be careful not to overcook.
  • To serve, spoon risotto into bowls, top with shrimp and garnish with fresh parsley and lemon wedge if desired.

Nutrition Facts : Calories 833.5 calories, Carbohydrate 90.9 g, Cholesterol 267.6 mg, Fat 30.2 g, Fiber 1.8 g, Protein 35.9 g, SaturatedFat 17.9 g, Sodium 2926.3 mg, Sugar 3.2 g

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