Shrimp And Crab Risotto Recipes

Steps:

• Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
• Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
• Pour fish stock into a saucepan over medium heat and bring to a simmer.
• Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
• Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
• Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

Steps:

• 1. In a medium saucepan add 2 tbsp oil. Add the garlic and 2 tbsp of the parsley and cook 30 seconds. Add the shrimp and cook 2 minutes. Remove the shrimp to a plate and set aside. Add the stock to the pan and bring to a simmer on stove.
• 2. In a large skillet add the remaining oil. Add the onion and saute until softened. Add the rice and cook 2 minutes. Add the wine and cook until liquid has evaporated. Add a ladle of stock and cook until liquid is absorbed. Continue to do this for about 25 minutes until the rice is cooked and creamy
• 3. Stir in the crab meat and shrimp mixture. Cook until heated through. Taste and season with salt and pepper. Garnish with the remaining parsley

Steps:

• In a saucepan over medium heat, sauté the garlic and 2 Tbs. of the parsley in 2 Tbs. of the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes.
• Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the broth and bay leaf to the saucepan and bring just barely to a simmer.
• In a large saucepan or risotto pan over medium heat, warm 3 Tbs. of the oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the rice and mushrooms, cook, stirring, until the kernels are hot and coated with oil, about 2 minutes.
• Add the wine and continue to cook, stirring often, until the liquid is absorbed.
• Add the broth 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. Add salt and pepper when rices is halfway done.
• The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. Rice varies, so you may not need all of the broth or you may need more. If more liquid is required, use hot water.
• Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust the seasonings.
• Remove the risotto from the heat. Stir in the remaining 1 Tbs. each oil and parsley. Spoon the risotto into warmed soup bowls and serve immediately.

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.

Steps:

• In a saucepan over medium heat, sauté the garlic and 2 tablespoons of the parsley in 2 tablespoons of the olive oil, stirring once or twice, until the garlic is fragrant, 1-2 minutes. Add the shrimp, salt, and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the stock or water to the pan and bring barely to a simmer. In a large saucepan over medium heat, sauté the onion in 3 tablespoons of the oil until tender, about 5 minutes. Add the rice and cook, stirring, until hot and coated with the oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed. Add ½ cup (4 fl oz/125 ml) of the stock or water and cook, stirring constantly, until the liquid is absorbed. Continue adding the liquid, ½ cup (4 fl oz/125 ml) at a time, always waiting for each addition to be absorbed before adding more. When the rice is about half cooked, stir in the tomato, salt, and pepper.The risotto is done when the rice grains are creamy on the outside and firm, yet tender to the bite, 20-25 minutes total. Rice varies, so you may not need all of the stock or water or you may need more. If more liquid is required, use hot water. Stir in the shrimp and crabmeat and cook, stirring, until shrimp is pink and crab heated through, 2-4 minutes.Taste and adjust the seasonings. Remove from the heat. Stir in the remaining 1 tablespoon each oil and parsley. Spoon the risotto into warmed soup plates and serve immediately.

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.

Steps:

• Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini-food processor. Process to make a smooth paste.
• Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs. Season with ½ teaspoon salt, and cook until the shrimp are seared but not fully cooked, about 1 to 2 minutes. Remove to a plate, and repeat with the remaining shrimp and another ½ teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
• Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, about 2 to 3 minutes. Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1½ teaspoons salt, 4 tablespoons of the butter, and 1 cup water. Bring the sauce to a rapid boil, and cook until reduced by half, about 4 to 5 minutes.
• When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, about 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the bread crumbs and bring to a boil just to thicken. Serve immediately.