SHRIMP AND TOMATO RISOTTO
Steps:
- For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.
- For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.
- Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.
- Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.
- In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley.
- In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.
- Yield: 14 cups
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
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
CORN AND YELLOW TOMATO RISOTTO WITH SHRIMP
Provided by Marian Burros
Categories dinner, main course
Time 45m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Bring stock to a simmer in a saucepan.
- Chop the onion.
- Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.
- Meanwhile, start scraping corn off the cobs.
- When the onion is ready, stir in the rice until it is well coated.
- Stir in the vermouth, and cook until it has evaporated, a couple of minutes. Continue scraping corn off the cobs.
- When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed. Repeat until rice is tender but firm.
- Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.
- After adding next to the last cup of stock, wash, dry and chop the basil. About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well. You may not need to add all of the stock.
- Grate the cheese, and stir into the rice just before serving. Season with pepper.
- Arrange the risotto on a platter, and surround with shrimp.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 9 grams, Carbohydrate 111 grams, Fat 15 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 1325 milligrams, Sugar 15 grams, TransFat 0 grams
More about "shrimp and tomato risotto recipes"
TOMATO & SHRIMP RISOTTO - BROMA BAKERY
From bromabakery.com
4.3/5 (3)Estimated Reading Time 4 minsServings 8
- Rinse the arborio rice in cold water, then shake to remove excess. Place rice, onion, and olive oil into a large saucepan over medium-low heat. Allow for the onions to become slightly translucent, about 3 minutes.
- Turn heat to low. Add in 1/2 cup of the stock at a time, stirring to combine it with the rice. Once it is absorbed, add in another 1/2 cup of stock. Once broth is used up, add in tomato and shrimp, stirring to cover the shrimp completely. Allow to cook for another 5-7 minutes, until the shrimp is completely cooked through. Add in parsley, parmesan cheese, and juice of 2 limes, cooking for an additional 3-5 minutes, until the rice is creamy and al dente.
- Remove from heat and allow to sit for 10 minutes, during which time the rice will continue to cook. Serve with a healthy dose of parmesan and parsley!
EASY BAKED SHRIMP RISOTTO WITH SUN-DRIED TOMATOES …
From carlsbadcravings.com
Reviews 2Total Time 45 minsCategory Main Course, Main Dish
BAKED SHRIMP RISOTTO RECIPE - KAY CHUN - FOOD & WINE
From foodandwine.com
SHRIMP AND SUN-DRIED TOMATO RISOTTO RECIPE | HELLOFRESH
From hellofresh.com
BAKED GARLIC SHRIMP WITH ROASTED TOMATO RISOTTO
From alittleandalot.com
SHRIMP RISOTTO RECIPE, VENETIAN-STYLE - SIMPLY RECIPES
From simplyrecipes.com
CREAMY SHRIMP RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
CREAMY TOMATO AND SHRIMP RISOTTO - SERVING DUMPLINGS
From servingdumplings.com
4.5/5 (14)Category One PotServings 4Total Time 40 mins
THE BEST GARLIC SHRIMP RISOTTO RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
SEAFOOD RISOTTO RECIPE (SHRIMP, SCALLOPS, AND MUSSELS) | KITCHN
From thekitchn.com
SUN DRIED TOMATO SHRIMP RISOTTO | BELLA SUN LUCI
From bellasunluci.com
RISOTTO WITH SHRIMP, ZUCCHINI, AND TOMATO - STEFAN'S GOURMET BLOG
From stefangourmet.com
THE SHRIMPIEST SHRIMP RISOTTO THAT EVER SHRIMPED | BON APPéTIT
From bonappetit.com
CREAMY SHRIMP RISOTTO – A COUPLE COOKS
From acouplecooks.com
SHRIMP RISOTTO WITH FRESH HERB BUTTER RECIPE | BON APPéTIT
From bonappetit.com
BEST PARMESAN RISOTTO RECIPE - TODAY
From today.com
TOMATO BASIL SHRIMP RISOTTO RECIPE RECIPE | RECIPES.NET
From recipes.net
GLUTEN FREE CREAMY PARMESAN SHRIMP | CAMPBELL'S® RECIPES
From campbells.com
SHRIMP AND TOMATO RISOTTO RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
TOMATO AND SHRIMP RISOTTO WITH OUZO AND FETA
From pinchandswirl.com
TOMATO RISOTTO WITH SHRIMP RECIPE | RECIPES.NET
From recipes.net
GRILLED CHERRY TOMATOES WITH YOGURT AND MINT RECIPE - PUREWOW
From purewow.com
You'll also love