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
SWEET CORN RISOTTO
This recipe is best using sweet corn picked fresh from the garden or from your local farmer's market. In the winter months you can make this dish with canned corn and it is still very good. Adapted from The New Vegetarian Epicure.
Provided by averybird
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- (NOTE: If using canned corn, skip this step.) Husk and wash corn and peel away all the silk, then slice the kernels off the cobs with a sharp knife. You should have about 2 1/2 cups corn kernels.
- Spin about a cup of the kernels in a food processor or blender until they are roughly chopped and milky. Scrape out the chopped corn and remix with the remaining whole kernels.
- In a large soup pot, saute the onion in the olive oil and butter with a pinch of salt until it is translucent and tender.
- Meanwhile, in a medium saucepan heat the vegetable broth and regulate the flame to keep it just below a simmer.
- When onions are soft, add the Arborio rice to the soup pot and stir it gently with a wooden spoon for two minutes. Next add the wine and stir until it is absorbed.
- Add a soup ladle of the heated broth and all the corn kernels to the rice and stir, keep it just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add another ladle.
- Continue with this process for 25 more minutes (TIP: Set timer now)-- adding a little broth at a time, stirring with a wooden spoon fairly frequently, for around 25 minutes or until the rice is al dente. It should form a creamy sauce around grains that are no longer crunchy but still firm.
- When the rice is just achieving this perfect balance of tender-firmness, stir in the last ladle of broth, the Parmesan cheese, and 2 Tbsp of chopped parsley.
- It is ready to serve!
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
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