SHRIMP RISOTTO
Shrimp is featured in this recipe, but any kind of seafood will work. The saffron adds a very classic and tantalizing element to the dish. The parsley at the end is optional, but it adds freshness and a burst of color. You can let your diners sprinkle some on their own portions, along with extra Parm, as they see fit. Purists may scoff at the notion of including cheese in any dish with seafood; in Italy this has been traditionally frowned upon. You may decide for yourself; I think a little adds a lot of flavor, and most everyone who has inhaled risotto in my house agrees.
Provided by Katie Workman
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
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.
BAKED SHRIMP SCAMPI
Ina Garten's Baked Shrimp Scampi recipe, from Barefoot Contessa on Food Network, can be made ahead of time for easy entertaining.
Provided by Ina Garten
Categories appetizer
Time 43m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
- In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
- Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
SHRIMP RISOTTO
A wonderfully rich and creamy shrimp risotto that is worth the attention to detail. Garnish with a rosemary sprig or parsley.
Provided by tblair90
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
- Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
- Strain stock and discard shells. Keep warm on low heat.
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
- Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
- Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.
Nutrition Facts : Calories 494.4 calories, Carbohydrate 57.9 g, Cholesterol 165 mg, Fat 15.8 g, Fiber 1 g, Protein 26.3 g, SaturatedFat 6.8 g, Sodium 850 mg, Sugar 1 g
EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
BAKED SHRIMP RISOTTO
Steps:
- In an enameled medium cast-iron casserole, heat 2 Tbsp olive oil. Add 5 sliced garlic cloves and 1-cup arborio rice and cook over moderate heat, stirring, for 2 minutes. Stir in 3.5 cups chicken broth; bring to a boil. Cover and bake at 400 for 20 minutes, until the rice is tender. Stir in 1/2 cup grated Parmigiano cheese, 20 cooked shelled shrimp and 1 Tbsp each butter and lemon juice; season with salt. Drizzle with pesto sauce and serve.
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- Shrimp, Leek and Spinach Risotto. View Recipe. This easily customizable risotto recipe comes together in just under an hour: "Great recipe for an inexperienced cook…Took me about 45 min to make as a first time risotto maker," says reviewer lellaskie.
- Lemon Seafood Risotto. View Recipe. Bright and citrusy, this spring-inspired risotto incorporates bay scallops, shrimp, fresh snow peas, bell peppers, and fresh lemon juice.
- Garlic Shrimp and Asparagus Risotto. View Recipe. "Fresh and delicious," is how Allrecipes Allstar Buckwheat Queen describes this risotto. "Don't let the fear of having to stir keep you from trying this.
- Italian Shrimp and Scallop Risotto. View Recipe. Seafood lovers will get excited for this shrimp and scallop risotto simmered in fish stock and dry white wine.
- Prawn and Pine Nut Risotto. View Recipe. Although they're technically different animals, prawns and shrimp are nearly identical when it comes to flavor. Prawns are just noticeably larger.
- Instant Pot Shrimp Risotto with Peas. View Recipe. If you don't have time to babysit your risotto over the stove, then you'll love making it in the Instant Pot.
- Lemony Shrimp Risotto. View Recipe. Similar in taste to shrimp scampi, this easy-to-prepare risotto gets a little acidity from a dry white wine, such as Pinot Grigio.
- Instant Pot Lemony Shrimp Risotto. View Recipe. "When I learned to prepare risotto in the Instant Pot®, I never tried to do it on the stovetop again," says recipe creator and Allrecipes Allstar Bibi.
- Shrimp Risotto. View Recipe. A generous addition of grated Parmesan makes this risotto extra creamy. This is a classic and crowd-pleasing take on a favorite dish.
- Instant Pot Shrimp Risotto. View Recipe. We're rounding out our collection of shrimp risotto with a spring-appropriate recipe in which green onions, shrimp, peas, Parmesan cheese, and parsley are stirred into a rich risotto.
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