Shrimp And Zucchini Risotto Food

SHRIMP RISOTTO

Steps:

• Heat stockpot over medium high heat. Add olive oil, onion and saute for 4 to 5 minutes. Add rice and cook for 3 minutes. Add wine and cook for 5 minutes. Add stock 1 cup at a time, stirring constantly. Cook for 20 minutes or until just cooked. Add remaining ingredients, set aside and keep warm.
• Heat saute pan over medium high heat. Add 2 tablespoons olive oil. Season shrimp with salt and pepper and add to the pan. Cook for 2 to 3 minutes on each side and add shallot, garlic, tomatoes, and wine and cook for 3 more minutes. Add butter 1 piece at a time, and season with salt and pepper. Saute carrots and green beans in butter. Divide rice among 4 plates. Top with shrimp and pour sauce over and enjoy.

SHRIMP AND ZUCCHINI RISOTTO

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook for about 15 minutes. (I do not cook the zucchini with the risotto, as it would get too soft; by sauteing it on a higher flame I'm able to achieve a different texture, and I like it much better when added to the rice.) Remove the zucchini to a plate and reserve. Heat 1 tablespoon olive oil and 1 tablespoon butter in a second large skillet over medium-high heat until the butter is melted and foamy. Add the shallots and saute until tender, about 3 minutes. Add the rice and cook, stirring, to toast it. Stir in 1 cup wine, reduce the heat to a medium-low simmer and let the alcohol evaporate for about 3 minutes. Stir the rice constantly; do not get distracted and let it become dry. As the liquid gets absorbed, begin adding the vegetable broth, one ladle at a time.
• Meanwhile, as your risotto is cooking and while you are stirring, heat the remaining 2 tablespoons olive oil and 1 tablespoon butter in a medium skillet. When the butter is melted, add the shrimp and sprinkle with salt and pepper. Add about three-quarters of the parsley and remaining 1/4 cup wine. Cook over medium heat for about 3 minutes, and when the shrimp turn bright pink remove from the heat and set aside. Do not discard the juice.
• Once the risotto has cooked for 20 to 25 minutes, and as your vegetable broth is almost finished, start tasting the rice and feel its consistency. If it needs more time on the stove, you can ladle in some warm water to keep it going a few minutes more. Stir in a couple tablespoons of cheese, if using. (Italians do not like to see cheese and fish together, so I use Parmesan almost as a seasoning while I cook the rice.)
• If you've done everything right, this is the moment to stir in the already browned zucchini and the cooked shrimp; the sauce from the shrimp will help the risotto gain the final 5 minutes of cooking time without the need of any additional water.
• Ladle the risotto into serving bowls. Sprinkle with the remaining parsley and drizzle with olive oil.
• Wine suggestion for this recipe: Pinot Grigio

SHRIMP AND ZUCCHINI RISOTTO

Steps:

• 1. Bring broth to a simmer in a medium saucepan; keep warm.
• 2. Heat oil in a large non-stick skillet over medium-high heat. Add zucchini and onion; saute 5 minutes or until tender, stirring frequently. Add barley; cook 1 minute, stirring constantly.
• 3. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth and salt. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of the broth is absorbed before adding the next (about 25 minutes). Add shrimp; cook 4 minutes. Stir in cheese, butter, and pepper.

YELLOW PEPPER RISOTTO WITH SHRIMP AND ZUCCHINI

Steps:

• Place the bell peppers directly on a gas-stove burner over high heat, turning with tongs as soon as each side is blistered and blackened. (Alternatively, roast the peppers under the broiler.) Transfer to a bowl; cover with plastic wrap. Let stand until cool enough to handle. Peel the peppers, discarding the skins; cut in half, and discard the seeds and ribs. Transfer the peppers to the bowl of a food processor fitted with the metal blade. Puree until smooth; set aside.
• Heat 2 tablespoons oil in a large skillet over medium heat. In a large bowl, toss the shrimp with 3/4 teaspoon salt, and season with black pepper. Arrange one-third of the shrimp in a single layer in skillet. Cook until they are opaque and cooked through, 3 to 4 minutes, turning once. Transfer to a plate; repeat with the remaining oil and shrimp, wiping out the skillet with paper towels between batches, as needed. Set aside, and cover loosely with foil to keep warm.
• In the same skillet, melt 2 tablespoons butter over medium heat. Add the zucchini and remaining 1/4 teaspoon salt, and season with pepper. Cook until the zucchini is just tender and bright green, 3 to 4 minutes. Remove from heat; set aside.
• Place the stock in a large saucepan over medium heat. Add the shrimp shells, and bring to a boil. Remove from heat, and strain through a fine sieve, discarding the shells. Return the stock to the pan, and bring back to a boil; keep at a low simmer.
• Meanwhile, melt 6 tablespoons butter in a large heavy-bottomed saucepan over medium heat. Add the shallots, and cook, stirring constantly, until they are soft and translucent, about 4 minutes. Add the rice; cook, stirring constantly, until the grains are glossy and make a sound like glass beads clicking, 3 to 4 minutes.
• Add the wine to the rice mixture. Cook, stirring constantly, until the wine is completely absorbed by the rice.
• Using a ladle, add about 3/4 cup hot stock to the rice along with a few tablespoons reserved pepper puree. Stir constantly with a wooden spoon at moderate speed until the mixture is just thick enough to leave a clear wake behind the spoon; be careful not to stir too vigorously, or the mixture may become gluey.
• Continue adding hot stock, 3/4 cup at a time, along with some puree, stirring constantly, until the rice is mostly translucent but still opaque in the center, a total of 18 to 25 minutes. You may not need to use all of the stock and can add smaller amounts as you go along. The final mixture should be thick enough to suspend the rice in liquid that is the consistency of heavy cream.
• Remove from heat, and stir in the reserved shrimp and zucchini, remaining 2 tablespoons butter, and the basil. Season with salt and black pepper, and garnish with basil, if desired. Serve immediately.

SHRIMP AND ZUCCHINI BARLEY RISOTTO

Steps:

• Bring broth to a simmer in a medium saucepan; keep warm.
• Heat oil in a large non-stick skillet over medium-high heat. Add zucchini and onion; sauté 5 minutes or until tender, stirring frequently.
• Add barley; cook 1 minute, stirring constantly.
• Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring frequently.
• Stir in 1/2 cup broth and salt.
• Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes).
• Add shrimp; cook 4 minutes.
• Stir in cheese, butter, and pepper.

RISOTTO WITH ZUCCHINI AND PARMESAN

Steps:

• Melt 1 T. butter in heavy medium saucepan over medium saucepan over medium-high heat. Add zucchini, and cook until beginning to soften, stirring frequently, about 3 minutes. Transfer to bowl; reserve saucepan (do not clean).
• Bring 3 cups broth to simmer in small saucepan. Reduce heat to lwo and keep warm.
• Melt remaining 2 T. butter in reserved medium saucepan over medium-low heat. Add onion and cook until tender, stirring occasionally, about 6 minutes. Add rice and stir until opaque, about 2 minutes. Add 1/2 cup broth. Adjust heat so liquid simmers slowly and cook rice until broth is absorbed, stirring occasionally. Continue adding broth, 1/2 cup at a time, until rice is just tender and creamy, stirring occasionally, about 25 minutes.
• Season with salt and pepper. Add zucchini and stir until heated through. Mix in cheese.