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.
JAPANESE SEAFOOD RISOTTO
Provided by Kelsey Nixon
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the chicken stock in a medium saucepot and keep warm.
- Coat a straight-sided pan with the vegetable oil and set over medium heat. Add the ginger and scallion whites and cook until aromatic, 3 to 4 minutes. Add the rice, sprinkle with salt and cook for a minute or two to toast the rice. Deglaze with the sake and cook for about a minute to allow the alcohol to burn off. Add a few ladles of hot stock to the rice, just enough to cover, and cook, stirring constantly, until the rice has absorbed the stock. Add a few more ladles of stock and repeat. You will do this 4 to 6 times, until all of the stock is absorbed and the rice is cooked through but still has a nice bite to it. The whole process should take about 20 minutes.
- Once the rice is cooked, stir in the shrimp and edamame and let the heat of the rice gently cook the shrimp. Once the shrimp have turned opaque, stir in the miso paste. Beyond this point, do not let the risotto boil; miso tastes bitter if it boils. Check the seasoning and adjust the salt as needed. Add the mirin, lemon zest and juice and scallion greens and gently fold in the crabmeat.
- To plate, spoon a generous amount of risotto into a serving bowl, drizzle with a little sesame oil, add a splash of soy sauce and top with some nori.
ASIAN RISOTTO
This is my kind of comfort food-a very untradtional but flavorful way to prepare risotto. Lots of shrimp, with garlic, ginger, pine nuts and cilantro. Risotto goes Pacific Rim! Adapted from a recipe from a local grocery store.
Provided by MNLisaB
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt 3 TBS of the butter in a medium saucepan over medium heat.
- Stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.
- Melt remaining 2 TBS butter in the same saucepan.
- Stir in ginger and garlic, saute until fragrant, about 1 minute.
- Stir in rice; cook over medium heat for 3 minutes.
- In another saucepan, combine shrimp, chicken broth,sherry and soy sauce.
- Bring to a boil; remove shrimp to a bowl.
- Add about a third of the hot broth to the rice.
- Cook over medium heat until broth is absorbed, stirring 2 or 3 times.
- Continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.
- Stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.
- Stir in cilantro and serve right away.
- To toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.
PAN-ASIAN RISOTTO WITH MISO SHRIMP
Asian ingredients combine with a classical risotto method to create a unique and unusual but extremely delicious entree. I just won a cooking contest with this original recipe so I can assure you it's worth the work.
Provided by Cervaise
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h45m
Yield 6
Number Of Ingredients 27
Steps:
- Mix miso, lemon juice, soy sauce, water, and hot sauce in a resealable zip-top bag. Add shrimp, toss to coat, and seal. Refrigerate until ready to use.
- Bring 7 cups of water to a boil in a large pot. Add hanakatsuo, reduce heat to medium-high, and steep for 10 to 15 minutes. Strain broth and return to pot. Add galangal, lemongrass, and kombu; steep for 15 minutes. Strain again and return to the pot. Add soy sauce, fish sauce, and salt. Reduce heat and keep broth at a bare simmer.
- Melt butter in large nonstick pot over low heat. Add shallot and garlic; cook and stir until soft, 6 to 8 minutes. Increase heat to medium-low. Add rice and stir, using a wooden spoon, until coated in butter. Cook until rice grains are transparent with a tiny white core, 4 to 5 minutes. Add sake and mirin; cook, stirring well, 3 to 4 minutes more.
- Pour 3 cups of the hot broth into the rice; stir well. Let soak, stirring occasionally, 10 to 15 minutes. Stir in 1 more cup of broth; let simmer until mostly absorbed, 5 to 10 minutes. Add 1 more cup.
- Meanwhile, drain marinade from shrimp. Heat 1 tablespoon grapeseed oil and 1/4 teaspoon sesame oil in a large saucepan over medium heat. Add shrimp; saute, tossing constantly, until pink and just firm, 4 to 6 minutes. Stir in 1 tablespoon lemon juice and transfer to a serving bowl.
- Heat soy sauce and remaining oils in the same saucepan. Add mushrooms; cook, stirring constantly, until lightly browned, 1 to 2 minutes. Add bok choy and toss until wilted. Add mixture to the risotto along with 1/4 cup hot broth; stir well.
- Divide risotto between large, shallow bowls. Garnish with green onions and arrange miso shrimp around the edge of each bowl. Serve immediately.
Nutrition Facts : Calories 587 calories, Carbohydrate 78 g, Cholesterol 135.4 mg, Fat 14.1 g, Fiber 3.1 g, Protein 26.5 g, SaturatedFat 5.7 g, Sodium 1386.6 mg, Sugar 10.1 g
SHRIMP RISOTTO
Steps:
- Gather the ingredients for the shrimp.
- Heat the olive oil on high heat in a large skillet. Season the shrimp with the salt and pepper.
- Sear the shrimp to golden brown on both sides. Remove the shrimp from the heat.
- Turn the heat to medium-low. Add 2 tablespoons of the butter to the pan and add the minced garlic. Sauté until fragrant, about 1 minute.
- Add the white wine and lemon juice to deglaze the pan. Allow the sauce to reduce by about a third. This will take about 5 minutes.
- Whisk in the remaining butter and the parsley. Set aside the sauce in a small saucepan.
- Wipe out the shrimp pan and gather your ingredients for the risotto. Heat the chicken stock in another small saucepan.
- Heat the olive oil and 2 tablespoons of the butter in the large skillet. Once the butter has melted, add the shallots and garlic. Sauté on medium-low heat until the shallots are translucent, about 2 minutes.
- Add the Arborio rice and toss to coat in the oil and butter. Sauté until the rice is very lightly browned.
- Add a ladleful of the hot stock and stir until the stock is absorbed. Repeat, adding a ladle or two of stock at a time, until the rice is al dente, and you have used most of (or all of) the stock. This will take about 20 minutes. The rice will be creamy.
- Turn off the heat and top with another ladleful of stock, the remaining 2 tablespoons of butter, and the Parmesan cheese. Stir to combine and cover with a lid. Heat the shrimp sauce until simmering. Toss the shrimp into the sauce to warm them back up.
- Ladle the risotto into warm bowls and top with an equal amount of shrimp and sauce. Top with more Parmesan cheese and chopped parsley. Serve immediately with a glass of white wine .
Nutrition Facts : Calories 604 kcal, Carbohydrate 20 g, Cholesterol 239 mg, Fiber 1 g, Protein 25 g, SaturatedFat 20 g, Sodium 1424 mg, Sugar 4 g, Fat 43 g, ServingSize 1 pan (6 servings), UnsaturatedFat 0 g
RISOTTO - SHRIMP AND WILD MUSHROOM
Here's to rice, shrimp, mushrooms, white wine, garlic and plenty of parmesan. This is a easy to make company dish. This creamy rice dish is sure to please all.
Provided by Baby Kato
Categories Rice
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
- Heat oil over medium high heat.
- Add shrimp, cook 3-4 minutes, stirring frequently.
- Remove shrimp from pan and set aside.
- Add mushrooms to pan and cook 4-5 minutes until browned.
- Remove mushrooms from pan and set aside.
- Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
- Add rice, and stir for 2-3 minutes.
- In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
- Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
- Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
- Rice should be tender, 25-30 minutes.
- Add peas, shrimp and mushrooms to last 5 minutes of cooking.
- Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.
More about "pan asian risotto with miso shrimp food"
THAI INSPIRED RED CURRY SEAFOOD RISOTTO - LINDYSEZ - RECIPES
From lindysez.com
Cuisine Lindysez FusionCategory Fish & Seafood, Main CourseServings 4Total Time 40 mins
ASIAGO SHRIMP RISOTTO | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
ASIAN RISOTTO WITH SHRIMP & CHICKEN RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 45 minsServings 4Calories 802 per serving
QUICK ASIAN RISOTTO RECIPE | RECIPELAND
From recipeland.com
4.3/5 (120)Total Time 18 minsServings 2Calories 850 per serving
MISO “RISOTTO” WITH SHRIMP AND VEGETABLES – THE PERFECTLY ...
From theperfectlyimperfectlife.com
ONE-PAN LEMON SHRIMP & ZUCCHINI ORZO - FRESH HUNGER
From freshhunger.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 315 per serving
- Cook the prosciutto in a large skillet over medium-high heat for 8 minutes turning halfway through cooking, until browned and crisp. Remove from the pan and set aside. Wipe the skillet clean.
- Melt the butter in the same skillet over medium heat. Add the shrimp and lemon pepper seasoning. Cook, stirring, for 2 minutes until the shrimp are just cooked and have turned coral. Remove from the skillet to a plate.
- Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the zucchini and seasoning and cook, stirring occasionally, for 3 minutes until the zucchini is browning. Remove the zucchini to the same plate as the shrimp.
- Heat the remaining oil in the same skillet over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, for 5 minutes until softened.
MUSHROOM RISOTTO WITH PAN-SEARED SHRIMP / THE GRATEFUL ...
From thegratefulgirlcooks.com
Reviews 2Category EntreeCuisine AmericanTotal Time 1 hr
JAPANESE SEAFOOD RISOTTO RECIPE | KELSEY NIXON | COOKING ...
From cookingchanneltv.com
Category Main-DishTotal Time 1 hr 40 mins
EASY VEGAN PRESSURE-COOKER MISO RISOTTO RECIPE
From seriouseats.com
5/5 (6)Total Time 20 minsCategory Entree, Side Dish, Mains, Quick DinnersCalories 273 per serving
THE DISH: QUINOA "RISOTTO" WITH GRILLED SHRIMP
From outtraveler.com
Estimated Reading Time 3 mins
MISO SHRIMP SOUP WITH RAMEN RECIPE - FOOD FANATIC
From foodfanatic.com
4.3/5 (14)Total Time 25 minsCategory DinnersCalories 195 per serving
MISO MUSHROOM RISOTTO - VEGETARIAN RECIPES | COOKING HINTS
From foodandspice.com
Cuisine Asian / ItalianServings 4
CHINESE SEAFOOD FONDUE - RICARDO
From ricardocuisine.com
5/5 (4)Category Main DishesServings 4Total Time 30 mins
SHRIMP DIM SUM - RICARDO
From ricardocuisine.com
5/5 (5)Category Main DishesServings 30Total Time 36 mins
STIR-FRIED SHRIMP WITH CABBAGE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
5/5 Total Time 5 minsServings 2
MISO MUSHROOM RISOTTO - DISHING OUT HEALTH
From dishingouthealth.com
5/5 (1)Category Main Course, VegetarianCuisine Asian, ItalianTotal Time 40 mins
BRAVADO SPICE RECIPES | DISCOVER BOLD AND DELICIOUS ...
From bravadospice.com
CREAMY MISO DRESSING RECIPES RECIPE FOR SHRIMP
From tfrecipes.com
ASIAN KETO MISO SOUP RECIPE (TOPPED WITH SHRIMP) - FOOD NEWS
From foodnewsnews.com
ONE-PAN SALMON AND SHRIMP RISOTTO - HER HIGHNESS, HUNGRY ME
From hh-hm.com
RECIPE: ASIAN RISOTTO WITH SHRIMP AND CHICKEN - RECIPELINK.COM
From recipelink.com
ASIAN ARCHIVES - FOXES LOVE LEMONS
From foxeslovelemons.com
GRILLED MISO SHRIMP FOOD AND WINE | VISIT A WINERY
From visitawinery.info
MISO SHRIMP RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN-ASIAN RISOTTO WITH MISO SHRIMP RECIPE - TASTY RECIPES
From recipesdetails.com
MISO RISOTTO WITH SHRIMP AND ... - SUNNY DAYS, GOOD FOOD
From sunnydaysgoodfood.com
CHINESE RISOTTO RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PAN-SEARED ASIAN SCALLOPS - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
SHRIMP RISOTTO - EASY MEALS WITH VIDEO RECIPES BY CHEF ...
From recipe30.com
RECIPE ARCHIVE — CINNAMON SOCIETY
From cinnamonsociety.com
USE MISO INSTEAD OF PARMESAN FOR EXTRA-SAVORY, 100% VEGAN ...
From seriouseats.com
MISO BUTTER RISOTTO WITH PAN-ROASTED PRAWNS AND PEAS ...
From pinterest.com
MISO BUTTER RISOTTO WITH PAN-ROASTED PRAWNS AND PEAS ...
From pinterest.com
RISOTTO RECIPES | ALLRECIPES
From allrecipes.com
MISO SHRIMP RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
PESTO RISOTTO WITH SEARED SHRIMP | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
RECIPE: MISO SOUP WITH SHRIMP AND BROCCOLI - FOOD NEWS
From foodnewsnews.com
EASY SHRIMP RECIPES & MEAL IDEAS | HELLOFRESH
From hellofresh.com
PAN ASIAN RISOTTO WITH MISO SHRIMP RECIPES
From tfrecipes.com
SOY SAUCE AND RISOTTO RECIPES (22) - SUPERCOOK
From supercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love