LEMONY SHRIMP AND RISOTTO
Provided by Giada De Laurentiis
Time 1h
Yield 4 servings
Number Of Ingredients 13
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
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
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
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
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
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
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
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
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
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
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
More about "shrimp lemon and tarragon risotto recipes"
TARRAGON SHRIMP WITH EASIEST-EVER RISOTTO - BETTER HOMES …
From bhg.com
5/5 (3)Calories 308 per servingTotal Time 40 mins
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine lemon juice, oil, garlic, tarragon, and salt. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator while you start preparing the risotto (15 to 25 minutes).
- For risotto, in a medium saucepan heat butter over medium heat until melted. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add rice. Cook and stir for 2 minutes more. Carefully stir in broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat. Stir in peas. Let stand about 1 minute or until heated through. (Rice should be tender but slightly firm and creamy.) Stir in Parmesan cheese.
- Meanwhile, cook shrimp in skillet or on grill as directed. Serve shrimp with risotto. If desired, garnish with lemon wedges.
- SKILLET: Heat a 12-inch skillet over medium heat. Add shrimp and marinade to skillet. Cook about 3 minutes or until shrimp are opaque, stirring frequently.
LEMON TARRAGON SHRIMP AND ORZO • STEELE HOUSE KITCHEN
From steelehousekitchen.com
BEST LEMON AND SHRIMP RISOTTO WITH FRESH BASIL RECIPE
From 177milkstreet.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SHRIMP AND RICE BOWLS WITH LEMON AND TARRAGON
From slowthecookdown.com
ROCK SHRIMP RISOTTO WITH PRESERVED LEMON, ASPARAGUS, AND …
From recipecircus.com
LEMON TARRAGON SHRIMP - BLYTHE'S BLOG
From blythesblog.com
SPRING PEA & TARRAGON RISOTTO WITH SHRIMP | RECIPE | SPRING PEAS ...
From pinterest.com
SHRIMP, LEMON, AND TARRAGON RISOTTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RISOTTO AND TARRAGON RECIPES (26) - SUPERCOOK
From supercook.com
RISOTTO WITH SHRIMP, SUGAR SNAP PEAS & TARRAGON RECIPE
TRADITIONAL LEMON SHRIMP RISOTTO - YOUR GUARDIAN CHEF
From yourguardianchef.com
FOOD, FOOD AND MORE FOOD: SHRIMP, LEMON AND TARRAGON RISOTTO
From cookalongwithkim.blogspot.com
LEMON BASIL SHRIMP RISOTTO - THE PIONEER WOMAN
From thepioneerwoman.com
EASY LEMON SHRIMP RISOTTO - ERREN'S KITCHEN
From errenskitchen.com
LEMON RISOTTO AND SHRIMP RECIPE - A DASH OF MACROS
From adashofmacros.com
LEMON AND SHRIMP RISOTTO - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
SHRIMP, LEMON AND TARRAGON RISOTTO RECIPE - TEXTCOOK
From textcook.com
TARRAGON SHRIMP WITH PARMESAN RISOTTO - DASH OF HERBS
From dashofherbs.com
SHRIMP RISOTTO WITH BACON AND TARRAGON - RECIPE - FINECOOKING
From finecooking.com
LEMON TARRAGON SHRIMP PASTA RECIPE | SIMPLOT FOODS
From simplotfoods.com
LEMON RISOTTO WITH GRILLED TIGER SHRIMP - LCBO
From lcbo.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
LEMON-TARRAGON SHRIMP PASTA | RACHAEL RAY IN SEASON
From rachaelraymag.com
LEMON RISOTTO WITH SHRIMP | LINDA'S ITALIAN TABLE
From lindasitaliantable.com
SHRIMP RISOTTO WITH ASPARAGUS AND LEMON RECIPE | EPICURIOUS
From epicurious.com
LEMON RISOTTO WITH LEMON PEPPER SHRIMP - WILL COOK FOR SMILES
From willcookforsmiles.com
TARRAGON SHRIMP WITH RISOTTO — HUSTLE + HEART
RECIPE: TARRAGON SHRIMP WITH EASY RISOTTO | RECIPES | RICHMOND.COM
LEMON SHRIMP RISOTTO - THE SAPORITO
From thesaporito.com
LEMON RISOTTO WITH PEAS, TARRAGON, AND LEEKS RECIPE | MYRECIPES
From myrecipes.com
SHRIMP, LEMON AND TARRAGON RISOTTO RECIPE - FOOD.COM
BAKED SHRIMP WITH LEMON, ROSEMARY, AND TARRAGON | NETTLE AND …
From nettleandquince.com
RECIPETHING - TARRAGON SHRIMP WITH EASY RISOTTO
From recipething.com
LEMON TARRAGON SHRIMP AND ORZO - EDIBLE DALLAS AND FORT WORTH
From edibledfw.com
LEMON SHRIMP RISOTTO - ITALIAN CENTRE
From italiancentre.ca
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