Shrimp And Spring Herb Orzo Risotto Recipes

ORZO RISOTTO WITH SHRIMP, PEAS & BACON

Steps:

• Melt one tablespoon of the butter in a Dutch oven or large pot over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
• Reduce the heat to medium and add the onion. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook 1 minute more. Do not brown. Stir in the orzo and cook, stirring frequently, until lightly toasted, 2 to 3 minutes. Stir in the broth, salt, pepper, and Cajun/Creole seasoning and bring to a boil. Reduce the heat to low, cover, and simmer, stirring once midway through, until the orzo is nearly tender, about 10 minutes.
• Stir the shrimp and peas into the orzo (it will be quite creamy/brothy at this point; that's normal). Cover and cook over low heat until the shrimp are opaque throughout and the orzo is tender, about 5 minutes.
• Off the heat, stir in the remaining tablespoon of butter, the lemon juice, and chives. Right before serving, stir in the crispy bacon. Taste and adjust seasoning, if necessary, then spoon into bowls and serve.

SEARED SCALLOPS OR SHRIMP WITH ORZO RISOTTO

Steps:

• Cook orzo according to package directions and set aside.
• In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.
• Add stock and bring to a boil.
• Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.
• Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked through.
• Sprinkle parmesan cheese over risotto and top with scallops or shrimp.

ORZO & SHRIMP RISOTTO

Steps:

• Saute the shallots in butter for 5 minutes or until tender.
• Saute garlic & red pepper flakes an additional 30 seconds to a minute. (Be careful not to burn).
• Add the steeped saffron in white wine and evaporate.
• Add the orzo and saute just enough to coat the pasta kernels.
• Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes.
• Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through.
• Season to taste with salt and crushed red pepper; garnish with parsley and scallions.

SHRIMP RISOTTO WITH FRESH HERB BUTTER

Steps:

• Melt 3 tablespoons butter in large saucepan over medium-high heat.
• Add shrimp; sprinkle with salt and pepper. Sauté until almost opaque in center, about 3 minutes.
• Using slotted spoon, transfer shrimp to bowl and add 1 tablespoon butter and shallots to same pan.
• Sauté 3 minutes.
• Add rice; stir 1 minute, add wine.
• Stir until wine is absorbed, about 2 minutes.
• Add clam juice (OR chicken stock) and bring to boil, reduce heat.
• Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
• Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl.
• Season herb butter to taste with salt and pepper.
• Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto.
• Simmer 2 minutes.
• Season with salt and pepper and spoon risotto into shallow bowls.
• Swirl some herb butter into top of each. Serve, passing cheese separately.