RISOTTO WITH SHRIMP AND ARUGULA
Provided by Moira Hodgson
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and devein the shrimp and add the shells to the fish stock. Simmer for 20 minutes, then strain, reserving the stock. Keep it warm over low heat.
- Meanwhile, trim the stalks from the arugula, thoroughly wash the leaves and chop them.
- Heat the butter in a large skillet and saute the shrimps for two minutes until they turn pink (do not overcook them or they will become tough). Remove the shrimps and set them aside.
- Add the shallots and garlic and saute them until they are soft. Add the rice and saute it, stirring, until it turns opaque.
- Add the wine and let it reduce. Add one cup of hot fish stock and mix it in so the rice absorbs it. As the liquid is absorbed, add more. Add Season with salt and pepper to taste. Continue adding liquid and stir for about 20 minutes all told, or until the rice is al dente. Add the shrimps and arugula and stir thoroughly. The liquid should be absorbed and the rice creamy.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 11 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 1561 milligrams, Sugar 4 grams, TransFat 0 grams
SPAGHETTI WITH ARUGULA PESTO AND SEARED JUMBO SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.
- Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate.
- Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
- Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley.
RISOTTO WITH ARUGULA AND SHRIMP
Categories Rice Appetizer Shrimp Arugula Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 as an appetizer 4 as main course
Number Of Ingredients 12
Steps:
- Combine 2 cups whole arugula leaves, parsley and garlic in processor. Blend until coarsely chopped. With machine running, add 4 tablespoons oil; process until finely chopped. Mix in lemon peel. Season to taste with salt and pepper.
- Bring broth and clam juice to simmer in large saucepan. Cover and keep warm over low heat. Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion and saut until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and stir until absorbed, about 1 minute. Stir in 1 cup warm broth and simmer until absorbed, stirring frequently. Cook until rice is almost tender, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding next, about 20 minutes. Mix in arugula mixture and shrimp. Continue cooking, adding more broth 1/4 cup at a time, until rice is creamy and tender and shrimp are cooked through, about 10 minutes longer. Season risotto with salt and pepper. Transfer to bowl. Sprinkle with 1/2 cup sliced arugula and serve.
SHRIMP RISOTTO WITH PEAS
Shrimp shells are used here to make a subtle shellfish broth for the risotto. Make sure you don't overcook the shrimp; they will take only four to five minutes to cook, and the contrast of their succulent texture against the chewy rice will be lost if the shrimp become rubbery.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, appetizer, main course
Time 1h15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Shell the shrimp and de-vein if necessary. Salt them lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with 5 cups of water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partly covered for 30 minutes. Strain and add to the chicken stock or water. Taste, add enough salt to make a well seasoned broth and bring to a simmer in a saucepan.
- Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion. Cook, stirring, until the onion softens, three to five minutes, and then add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
- Stir in the wine, and cook over medium heat, stirring. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Crush the saffron threads between your fingers and stir in. Continue to cook, stirring often - not too fast and not too slowly, adding more stock when the rice is almost dry - for 20 minutes.
- Taste a bit of the rice. It should taste chewy but not hard in the middle. Continue adding simmering stock and stirring until the rice reaches this al dente stage. Stir in more stock to cover, and add the peas and the shrimp. Cook, stirring, for another four to five minutes, until the shrimp are pink and cooked through but still moist and the peas are bright. Stir in the parsley and another small ladle of stock, remove from the heat, add pepper, stir for a few seconds and serve.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 11 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1216 milligrams, Sugar 7 grams, TransFat 0 grams
ARUGULA RISOTTO
A delicious way to use arugula outside of salads or pastas. This risotto recipe uses only one pot and is especially great in early spring or late fall when arugula is abundant.
Provided by thespoonful
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Finely chop arugula and set aside.
- Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
- Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
- Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.
Nutrition Facts : Calories 653.8 calories, Carbohydrate 102.8 g, Cholesterol 19.7 mg, Fat 18.3 g, Fiber 3.6 g, Protein 12.1 g, SaturatedFat 5.9 g, Sodium 856.8 mg, Sugar 6.4 g
SAUTéED SHRIMP WITH ARUGULA AND TOMATOES
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.
Nutrition Facts : Calories 144 g, Fat 6 g, Protein 19 g
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