Scampi Cream Risotto Recipes

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RISOTTO SCAMPI FRA DIAVOLO



Risotto Scampi Fra Diavolo image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

3 cups chicken stock
One 28-ounce can diced tomatoes
1 pound large shrimp (25/30 count), peeled, deveined, tail on
5 tablespoons olive oil
2 teaspoons crushed red pepper flakes, plus more for garnish, optional
Kosher salt and freshly ground black pepper
1 medium onion, diced
2 cups arborio rice
4 cloves garlic, minced
1/4 cup vodka
1/2 cup fresh parsley leaves, minced
2 tablespoons butter
Grilled bread, for serving

Steps:

  • Combine the chicken stock and diced tomatoes in a saucepan, bring to a simmer and keep at a simmer.
  • Heat a large Dutch oven over high heat. In a bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 teaspoon of the crushed red pepper and some salt.
  • Add the shrimp in an even layer to the Dutch oven. Without stirring the shrimp, sear each side hard until golden brown and just barely cooked through, about 2 minutes a side. Transfer the shrimp to a baking sheet.
  • Lower the heat to medium and add the remaining 3 tablespoons olive oil. Add the onion, some salt and pepper and the remaining 1 teaspoon crushed red pepper and saute until the onion is translucent, about 5 minutes. Add the rice, stir to coat and cook until lightly toasted, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the vodka, scraping the bits off the bottom. Simmer for 1 minute, then add 1 cup of the hot stock mixture and cook, stirring occasionally, until all the stock is absorbed. Continue to cook, adding the stock mixture a ladle at a time, until the rice is creamy but still somewhat firm in texture, 15 to 20 minutes.
  • Add the shrimp and any accumulated juices to the pan. Add another ladle of the stock mixture, cover and gently simmer until the shrimp is perfectly cooked, 3 to 4 minutes. Add the parsley and butter and stir. Season with salt and pepper. Garnish with more crushed red pepper if desired and serve with grilled bread.

SHRIMP SCAMPI RISOTTO



Shrimp Scampi Risotto image

If you enjoy the classic flavors of a shrimp scampi pasta, this is just the recipe for you! Using the reserved shrimp tails in the clam juice helps to intensify the flavor of the broth used in the risotto. The result is a creamy, fresh and shrimp forward dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 1/2 cups clam juice
4 wide strips lemon zest, plus 2 tablespoons lemon juice
1/2 cup fresh parsley leaves, chopped (stems reserved)
6 cloves garlic
1 pound large shrimp, peeled and deveined (tails reserved)
1 onion
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt
1 1/2 cups arborio rice
1 cup dry white wine
Freshly ground pepper

Steps:

  • Make the clam broth: Combine 4 1/2 cups water, the clam juice, lemon zest and parsley stems in a saucepan. Smash 3 garlic cloves and add to the pan along with the shrimp tails. Bring to a simmer over medium heat.
  • Meanwhile, chop the onion and remaining 3 garlic cloves. Heat 2 tablespoons butter and the olive oil in a large pot over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes and a pinch of salt; cook 30 seconds. Add the rice and cook until it starts to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until absorbed, about 3 minutes.
  • Strain the clam broth, then return to the saucepan and keep warm over low heat. Add 3 cups clam broth and 1/2 teaspoon salt to the rice and cook, stirring, until mostly absorbed, 8 to 10 minutes. Add 3 more cups clam broth and simmer, stirring, until the rice is just tender and the liquid is thickened, 10 to 12 minutes. Stir in the shrimp in the last 2 minutes of cooking and cook until opaque.
  • Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, the lemon juice and most of the chopped parsley. Add enough clam broth until creamy; season with salt and pepper. Divide among bowls and top with the remaining parsley.

Nutrition Facts : Calories 460, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 186 milligrams, Sodium 782 milligrams, Carbohydrate 60 grams, Fiber 2 grams, Sugar 2 grams, Protein 26 grams

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