SHRIMP WITH WHOLE GRAIN CORN-OAT RISOTTO
If shrimp and grits are your kind of comfort food, then this whole-grain version is right up your alley. We use steel-cut oats instead of Arborio rice and follow the classic technique of adding hot stock in batches. Constant stirring helps coax the starch out of the oats for creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Remove the kernels from the corn cobs and set the kernels aside. Hold the cobs over a large saucepan and use the back of a knife to scrape down the cobs to "milk" them of any corn liquid. Drop the scraped cobs into the saucepan and add 8 cups of water and 1/4 teaspoon salt. Bring to a boil, lower the heat and simmer until the liquid is reduced to 6 cups, about 30 minutes. Strain and keep warm.
- Make the risotto: Heat 1 tablespoon oil and 1 tablespoon butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently with a wooden spoon, until the onion is translucent and soft, about 5 minutes. Add the corn kernels and 1/2 teaspoon of salt and cook, stirring frequently, until the corn just starts to soften, about 3 minutes. Add the oats and stir until coated. Add 1 cup of wine and simmer, stirring constantly, until the wine is absorbed, about 1 minute. Add 3 cups of the warm corn broth to the oats. Simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add 2 more cups of broth and simmer, stirring constantly, until the oats are tender but slightly toothsome, about 10 to 12 minutes more. Remove from the heat, stir in the Parmesan and season to taste with salt. Adjust the consistency of the risotto by adding more of the broth as necessary. Cover and set aside to keep warm.
- Make the shrimp: Heat the remaining 1 tablespoon oil and 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the shrimp in one crowded layer and cook until the shrimp are a deep pinkish orange on the bottom, 3 to 4 minutes. Turn the shrimp over, add the remaining 1/2 cup wine, garlic and red pepper. Bring to a simmer and cook until the shrimp is opaque throughout and the wine has reduced slightly. Add the lemon juice, parsley, remaining 1 tablespoon butter and salt to taste. Remove from the heat, swirl the skillet until the butter melts and toss the shrimp to coat in the sauce.
- Transfer the risotto to a deep platter and top with the shrimp and sauce and serve immediately.
Nutrition Facts : Calories 350, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 160 milligrams, Sodium 950 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams
SHRIMP & CORN STIR-FRY
I make this seafood stir-fry at summer's end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. -Lindsay Honn, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
BULGUR RISOTTO WITH CORN AND SHRIMP
Provided by Kerri Conan
Categories Quick & Easy Dinner Seafood Shrimp Corn Healthy Bulgur Boil Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.
SHRIMP-AND-HERB RISOTTO
To make it vegetarian, swap vegetable broth for the chicken broth and stir in some roasted vegetables, such as mushrooms or cherry tomatoes, in place of the shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
- Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.
Nutrition Facts : Calories 249 g, Fat 7 g, Fiber 1 g, Protein 23 g, SaturatedFat 4 g
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
TOMATO CORN RISOTTO WITH SHRIMP
Make and share this Tomato Corn Risotto With Shrimp recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Drain tomatoes into a sieve; allow the liquids to drain into a saucepan. Add the vegetable broth, and heat to a simmer. Keep the pan over low heat.
- Melt 2 tbsp butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook 1 minute more, until fragrant. Add the rice, stirring constantly for 1 minute. Add the white wine and stir until completely absorbed.
- Begin to add the heated broth 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels, tomatoes and shrimp, along with the last of the broth. Cook, stirring frequently, until the rice is tender but al dente, and the shrimp is pink and cooked through. This should take 18 to 20 minutes of cooking in total.
- Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.
Nutrition Facts : Calories 311.4, Fat 8.3, SaturatedFat 4.2, Cholesterol 176.8, Sodium 1080.7, Carbohydrate 33.4, Fiber 2.7, Sugar 5.2, Protein 24.3
COCONUT RICE WITH SHRIMP AND CORN
This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef's knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.
Provided by Samantha Seneviratne
Categories dinner, seafood
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
- Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
- Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
- Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.
More about "shrimp and corn risotto food"
SUMMER RISOTTO WITH CORN BUTTER AND SHRIMP | BETTER …
From bhg.com
4/5 (4)Calories 376 per servingTotal Time 1 hr 20 mins
- For corn butter: Cut corn kernels off cobs; reserve 1 cup kernels. Place remaining corn in a food processor. Use the back of a knife to scrape the milky juices from the cobs into the food processor; reserve cobs. Process corn until smooth. Press through a fine-mesh sieve into a saucepan; discard solids. Cook corn juices over medium about 5 minutes or until thickened. Transfer to a bowl. Cover; chill until ready to use. (Corn butter can be made several days ahead and refrigerated.)
- For shrimp: Remove and reserve shells for stock. Devein shrimp and rinse under cold water. Remove zest and squeeze juice from lemon. In a large bowl combine shrimp, lemon zest and juice, 1/4 cup olive oil, 1/4 cup of the tarragon, the green onions, garlic, 1 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Toss to coat. Cover and chill at least 30 minutes or up to 2 hours.
- Meanwhile, for stock*: Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium-high. Add shrimp shells; cook 3 minutes or until pink, stirring occasionally. Add reserved corn cobs, the vegetable broth, 2 cups water, and 1/2 teaspoon kosher salt. Bring to boiling over medium-high; reduce heat to medium-low. Simmer, uncovered, 30 minutes. Strain solids and measure the stock. You should have 4 1/2 cups; if not, add water or purchased broth. Return stock to pot. Warm over low. (Stock can be made several days ahead and refrigerated. Bring to a simmer before using.)
- For risotto: In a Dutch oven heat 1 tablespoon olive oil over medium-high. Add finely chopped onion and season with kosher salt and ground black pepper. Cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes or until it smells toasty and looks translucent around the edges. Add white wine and bay leaves; cook 2 minutes or until liquid is absorbed. Add about 1 cup of the hot stock; cook until liquid is absorbed, stirring frequently. (Stirring helps release starch in the rice.) Repeat with remaining stock, adding 1 cup at a time and stirring frequently after each addition. When rice is tender, season with salt and pepper. Remove from heat; cover to keep warm.
SWEET CORN RISOTTO WITH SAUTéED SHRIMP - DELISH
From delish.com
5/5 (2)Category Dinner, Main DishServings 4Total Time 30 mins
SHRIMP AND CORN RISOTTO WITH BACON - FROM A CHEF'S …
From fromachefskitchen.com
4.5/5 (31)Total Time 50 minsCategory Fish And SeafoodCalories 718 per serving
- Transfer to a paper towel-lined plate, reserving bacon drippings. Crumble half of the strips into small pieces. Reserve remaining strips for garnish.
- Season shrimp with salt and black pepper. Add shrimp to bacon drippings and cook 1-2 minutes per side or until pink and firm. Transfer to the plate with the bacon. Wipe out the pan.
CORN RISOTTO WITH SPICY SHRIMP RECIPE | SOUTHERN LIVING
From southernliving.com
Total Time 45 mins
- In a heavy bottom pot over medium heat, melt the butter. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook 1 minute. Add the salt, pepper, and rice and cook, stirring frequently, until the rice begins to turn translucent, about 1 minute more.
- Add the wine and cook, stirring continuously, until evaporated. Add 1 cup of the broth. Continue to stir until absorbed. Keep adding the broth, 1 cup at a time, stirring all the while and letting the broth absorb into the rice between each addition.
- Add the corn and stir until heated through. Remove the risotto from the heat and stir in the Parmesan. Cover and set aside.
BBQ CORN AND SHRIMP RISOTTO - PARKSIDE'S CORNER …
From looklocalmagazine.com
GRILLED SWEET CORN AND SHRIMP RISOTTO
From sunshinesweetcorn.com
SHRIMP AND CORN RISOTTO WITH BACON - A THOUGHT FOR …
From athoughtforfood.com
CORN RISOTTO WITH ROASTED SHRIMP | RACHAEL RAY IN …
From rachaelraymag.com
EASY SHRIMP AND CORN RISOTTO WITH WHITE RICE | MINUTE® …
From minuterice.com
SUMMER CORN RISOTTO WITH SHRIMP - WHAT'S GABY …
From whatsgabycooking.com
GRILLED CORN AND BAY SHRIMP RISOTTO RECIPE | MYRECIPES
From myrecipes.com
PAN-ROASTED CORN RISOTTO RECIPE - SARA JENKINS | FOOD & WINE
From foodandwine.com
SWEET CORN AND SHRIMP 'RISOTTO' RECIPE - LOS ANGELES TIMES
From latimes.com
SUMMER SHRIMP AND CORN RISOTTO - THECHOWDOWN
From thechowdownblog.com
SWEET CORN RISOTTO WITH CAJUN SHRIMP | SPOON FORK BACON
From spoonforkbacon.com
FRESH CORN RISOTTO WITH SHRIMP AND SALSA VERDE
From thewineloverskitchen.com
QUICK RISOTTO WITH SHRIMP, CORN & EDAMAME RECIPE - EATINGWELL
From eatingwell.com
RISOTTO WITH SAUTéED SHRIMP, CORN, & FRESH BASIL RECIPE
From myrecipes.com
SHRIMP RISOTTO WITH CORN – ONE WORLD CAFE
From 1worldcafe.com
SWEET CORN RISOTTO WITH SHRIMP > CALL ME PMC
From callmepmc.com
SWEET CORN RISOTTO WITH SHRIMP RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
SWEET CORN RISOTTO WITH OLD BAY SHRIMP - SPICES IN MY DNA
From spicesinmydna.com
SHRIMP RISOTTO INA GARTEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 SHRIMP RISOTTO RECIPES | ALLRECIPES
From allrecipes.com
SHRIMP AND CORN RISOTTO - BIGOVEN.COM
From bigoven.com
ROASTED LEMON SHRIMP & GRILLED CORN RISOTTO - THE SECRET …
From thesecretingredientis.com
CANTINA STYLE SHRIMP RISOTTO WITH FRESH CORN AND CHORIZO
From goodgriefcook.com
10 BEST SHRIMP SCALLOP RISOTTO RECIPES - YUMMLY
From yummly.com
SHRIMP RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHRIMP AND CORN RISOTTO WITH BACON BY CAROL BORCHARDT
From foodrhythms.com
GRILLED SWEET CORN AND SHRIMP RISOTTO RECIPE
From farmanddairy.com
GULF SHRIMP AND SWEET CORN RISOTTO RECIPE - MAUREEN C. BERRY
From maureencberry.com
SEARCH RESULTS FOR 'SHRIMP AND CORN RISOTTO' - COOKEATSHARE
From cookeatshare.com
SWEET CORN RISOTTO WITH CRISPY SHRIMP (+ WINE PAIRING)
From certifiedpastryaficionado.com
SHRIMP CORN CHOWDER - THE COOKIE ROOKIE®
From thecookierookie.com
SHRIMP AND CORN RISOTTO WITH BACON | RISOTTO RECIPES, SEAFOOD …
From pinterest.ca
SUMMER CORN AND SHRIMP RISOTTO - A PERFECT FEAST
From aperfectfeast.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