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.
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
SHORTCUT SHRIMP RISOTTO
It's fast and fabulous.
Yield Makes 2 servings
Number Of Ingredients 2
Steps:
- Make risotto per package directions. Halfway through simmering time, boil a pot of water. Add frozen shrimp and cook until they start to turn pink. Drain. Stir into risotto and serve.
SHRIMP RISOTTO
Risotto can often be an intimidating dish, but this recipe, adapted from Rick Moonen and Roy Finamore's "Fish Without a Doubt," doesn't have to be. It came to The Times in 2009, part of Emily Weinstein's column on learning to cook. It worked for her, even though she didn't prepare any of the ingredients ahead of time - or stir constantly as so many risotto recipes demand. Feel free to adapt the recipe as she did, substituting packaged seafood stock for the homemade shrimp stock, and chopped basil for the basil-infused oil.
Provided by Emily Weinstein
Categories dinner, lunch, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.
- Meanwhile, heat a wide saucepan or deep skillet over medium heat. Add the olive oil, shallots, and garlic and cook until the shallots have softened, about 2 minutes. Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can drink up the oil. When it's ready for the next step, the rice will make a different sound as you stir it, almost as if you are stirring tiny pebbles.
- Pour in the wine and stir. Season with salt and white pepper and bring to a simmer. Now's the time to start monitoring the heat. You want the liquid at a steady simmer, moving but not bubbling away like a lunatic. Stir often, scraping the bottom of the pan. When most of the wine has been absorbed - when you scrape across the center of the pan, you'll leave a moat - ladle in 1 cup of the shrimp stock. Keep at a simmer, stirring away until the rice drinks up most of this liquid. Continue the process, adding stock by the cupful, until you've added 3 cups of stock.
- Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente and still saucy.
- Divide the risotto among four soup plates. Spoon a ribbon of basil oil around the risotto in each bowl. Serve immediately.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 13 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 1227 milligrams, Sugar 3 grams, TransFat 0 grams
SHORTCUT SHRIMP RISOTTO
Steps:
- Make risotto per package directions. Halfway through simmering time, boil a pot of water. Add frozen shrimp and cook until they start to turn pink. Drain. Stir into risotto and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
5-INGREDIENT SHRIMP RISOTTO
This shrimp risotto uses the shrimp shells and tails to create a flavorful stock that will infuse into the rice as it cooks! The bright lemon combined with the homemade stock and peppery arugula creates a taste that's so bold, you'll never believe it only took 5 ingredients to make!
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the shrimp shells and tails, 3 cloves of garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan. Cover with 7 cups of water and bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes.
- Strain the shrimp broth into a large liquid measuring cup. Discard the shells and garlic. You should be left with 6 cups of broth. If the broth reduced more, just supplement with a little extra water to yield 6 cups. Add the broth back into the empty saucepan and keep warm over low heat.
- Heat a large straight-sided skillet or braiser over medium-high heat. Heat 1 tablespoon of oil until shimmering. Add the chopped shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink, about 5 minutes. Meanwhile, thinly slice the remaining 3 cloves of garlic and set aside. Transfer the cooked shrimp to a plate and set aside.
- Reduce the heat to medium low and add 1 tablespoon of oil if the skillet is too dry, then add the sliced garlic. Cook, stirring frequently, until fragrant and just starting to soften, about 1 minute. Stir in the arborio rice until coated with the oil. Add the lemon juice and cook, stirring occasionally, until it has been mostly absorbed, about 2 minutes.
- Ladle 1 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes; you will know it's time to add more stock when you move the rice aside and no liquid pools in the center.
- Repeat this process, adding more stock a ladleful at a time, until the rice is al dente and creamy, 20 to 25 minutes. If you run out of broth before the risotto is at its desired doneness, add some water.
- Stir in the arugula, shrimp and half of the lemon zest and cook until the arugula wilts slightly.
- Serve topped with the remaining lemon zest.
More about "shortcut shrimp risotto recipes"
MUSHROOM PARMESAN SHRIMP RISOTTO RECIPE
From littlespicejar.com
5/5 (55)Category Comfort FoodsServings 4Total Time 55 mins
- MUSHROOM: In a medium saucepan, heat the stock over medium heat when it starts to simmer, reduce the heat to the lowest setting and let it hang out there. In a large sauté pan, add a small drizzle of olive oil to the skillet, along with the mushrooms and sauté them over medium-high until they start to develop some color, about 3-4 minutes. Season them with a big pinch of salt and pepper, remove to a plate.
- SHRIMP: Add another small drizzle of olive oil to the skillet along with the shrimp. Season them with a big pinch of salt, pepper, and red pepper flakes. Stir and let them cook for just a minute or until they start to curl up like a ‘c’ shape. Remove to the same plate as the mushrooms, set aside.
- RISOTTO: Drizzle 2 tablespoons of olive oil in the same sauté pan set over medium heat and add the onions to the pan and season them with a big pinch of salt and let them cook for 3-4 minutes then add the garlic and let cook 30 seconds before stirring in the arborio rice. Allow the rice to toast for just 1 minute, then add a 1 cup of the warmed stock and push the mixture around in the pan with a wooden spoon. Set a timer for 20 minutes as soon as you add the broth. When most of the liquid has evaporated from the pan, add another ½ cup of stock, stir, and continue this process until the timer goes off. Test the rice at this point and see if it needs to be cooked longer, you can let it go for another 5 minutes or until the arborio rice has cooked and is soft and creamy. You may not end up using all the broth, it just depends on how much the rice soaks up! I needed about 6 cups.
- FINISH: Stir in the butter along with the grated parmesan cheese, add the sautéed mushrooms, the shrimp, and the parsley. Cover and let the risotto hang out for about 5 minutes so the flavors have a chance to blend. Serve topped with additional parsley and with lemon wedges.
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