SHRIMP AND SCALLOP RISOTTO
I got this from an old Reader's Digest cookbook. Haven't made it in years, but I just dug all my books out of the garage after moving, and remembered how great this one is!
Provided by howmanybites
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat butter and oil in 6 quart pot on medium heat.
- Add garlic and sauté for 1 minute.
- Add shrimp, scallops, and parsley, and sauté, stirring often, for 3 minutes.
- Transfer mixture to plate with slotted spoon.
- In the drippings, sauté the onion until limp- about 5 minutes.
- Stir in rice, broth, water, salt, and 1/8 tsp of the pepper.
- Bring to a simmer, reduce heat to low, cover and cook 10 minutes.
- Add celery, carrots and tomato, cover and simmer for 5 minutes.
- Lay asparagus on top, cover and simmer 5 minutes longer or until asparagus and rice are tender.
- Stir in seafood mixture and heat to serving temperature.
- Stir in cheese and remaining pepper.
SHRIMP AND SPRING VEGETABLE RISOTTO
Steps:
- In microwave oven heat butter and oil in a 14 by 11 by 2-inch dish, uncovered, at 100 percent for 3 minutes. Add scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered, at 100 percent for 4 minutes.
- Stir in broth and cook, uncovered, at 100 percent for 12 minutes. Add asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes more.
- Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve.
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
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
CHILI SHRIMP AND COCONUT RISOTTO
Make and share this Chili Shrimp and Coconut Risotto recipe from Food.com.
Provided by SharleneW
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in large saute pan over medium heat.
- Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
- Remove the shrimp and set aside.
- Add the chili paste and coconut ilk to pan and bring to a boil.
- Reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
- Add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
- Serve garnished with basil leaves.
Nutrition Facts : Calories 1032.5, Fat 30.1, SaturatedFat 20.1, Cholesterol 143.2, Sodium 1253.3, Carbohydrate 157.6, Fiber 5.8, Sugar 1.2, Protein 31.1
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- 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.
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