SAFFRON RISOTTO WITH SHRIMP AND PEAS
Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 55m
Number Of Ingredients 12
Steps:
- In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
- Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
- Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.
SHRIMP RISOTTO WITH PEAS
Shrimp shells are used here to make a subtle shellfish broth for the risotto. Make sure you don't overcook the shrimp; they will take only four to five minutes to cook, and the contrast of their succulent texture against the chewy rice will be lost if the shrimp become rubbery.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, appetizer, main course
Time 1h15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Shell the shrimp and de-vein if necessary. Salt them lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with 5 cups of water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partly covered for 30 minutes. Strain and add to the chicken stock or water. Taste, add enough salt to make a well seasoned broth and bring to a simmer in a saucepan.
- Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion. Cook, stirring, until the onion softens, three to five minutes, and then add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
- Stir in the wine, and cook over medium heat, stirring. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Crush the saffron threads between your fingers and stir in. Continue to cook, stirring often - not too fast and not too slowly, adding more stock when the rice is almost dry - for 20 minutes.
- Taste a bit of the rice. It should taste chewy but not hard in the middle. Continue adding simmering stock and stirring until the rice reaches this al dente stage. Stir in more stock to cover, and add the peas and the shrimp. Cook, stirring, for another four to five minutes, until the shrimp are pink and cooked through but still moist and the peas are bright. Stir in the parsley and another small ladle of stock, remove from the heat, add pepper, stir for a few seconds and serve.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 11 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1216 milligrams, Sugar 7 grams, TransFat 0 grams
INSTANT POT® SHRIMP RISOTTO WITH PEAS
If you love risotto but hate all of the stirring and time involved, you'll love making it in the Instant Pot®. You'll have creamy, tender risotto, and adding some shrimp turns this into one delicious main course. Top with an additional sprinkle of Parmesan, if desired.
Provided by lutzflcat
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function.
- Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions.
- While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the Instant Pot®.
- Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 65.8 g, Cholesterol 145.1 mg, Fat 12.9 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 6.8 g, Sodium 433.8 mg, Sugar 1.7 g
SHRIMP AND PEA RISOTTO
This recipe is a simple scaled down version of the Naked Chef's recipe for Prawn and Pea Risotto with Basil and Mint. Colorful, simple and the peas and shrimp make it really sweet. Comfort Food at its finest. Thanks Jamie!! =)
Provided by Aroostook
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat stock.
- In a separate fry pan heat the olive oil.
- Add onion, garlic and celery and slowly fry for about 3 minutes.
- Add rice to veggies Season with s& p and turn up the heat.
- As the rice begins to fry, stir it.
- After a minute it will look slightly translucent Add your first ladle of hot stock and a 1/8 tsp.
- salt.
- Turn down the heat to a simmer.
- Keep adding ladles of stock for 15 minutes, stirring and allowing liquid to be absorbed before adding the next.
- Add stock until the rice is soft but firm Remove from the heat.
- Add butter and Parmesan Stir gently.
- Place lid on pan and allow to sit for 2 to 3 minutes.
- Add shrimp and peas and simmer for 1 minute.
- S& P to taste Serve with a bit of olive oil drizzled over the top.
Nutrition Facts : Calories 643.1, Fat 24.3, SaturatedFat 12.6, Cholesterol 202.4, Sodium 784.5, Carbohydrate 72.1, Fiber 4.9, Sugar 8.2, Protein 32.2
CAULIFLOWER "RISOTTO" WITH SHRIMP AND PEAS
This dish is a satisfying mash-up of two comfort food classics-cauliflower with cheese sauce and risotto with shrimp and peas-which makes for a healthy, modern, and doubly comforting skillet dinner. The cauliflower, which has been grated so it resembles rice, is simmered briefly with flour-thickened milk and Parmesan cheese, forming a creamy sauce to coat the vegetable and create a risotto-like base. Shrimp and peas are added to the skillet, and minutes later the dish is ready to be served, garnished beautifully with ribbons of fresh basil and a shower of Parmesan.
Provided by Ellie Krieger
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large, nonstick skillet over medium heat. Add the shallot and cook until softened, 2 minutes. Stir in the cauliflower rice, salt, and pepper and cook for 2 minutes.
- Sprinkle the flour over the cauliflower and stir to incorporate, then add the milk and cook, stirring occasionally, until it comes to a gentle boil. Stir in 1/2 cup of the Parmesan cheese until incorporated, then add the shrimp and the peas.
- Return to a simmer, then continue to cook, stirring occasionally, until the shrimp are pink and no longer translucent and the sauce has thickened, about 5 minutes more. Season with additional salt to taste, then serve immediately, garnished with basil and the remaining Parmesan.
Nutrition Facts : Calories 360, Fat 13 grams, SaturatedFat 4.5 grams, Cholesterol 200 milligrams, Sodium 680 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 36 grams, Sugar 11 grams
SHRIMP AND PEA RISOTTO
Steps:
- Bring shrimp shells and 7 cups water to a simmer and keep at a bare simmer, covered.
- Toss shrimp with 1/2 teaspoon salt, then chill, covered.
- Toss together peas, chives, zest, and pepper in a bowl.
- Cook onion in butter with remaining 3/4 teaspoon salt in a wide 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.
- Add rice and cook, stirring, 2 minutes. Increase heat to moderate, then add wine and cook, stirring, 1 minute. Stir in 1/2 cup simmering shrimp broth (pour through a sieve, then discard shells) and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. Add shrimp and pea mixture and continue to cook, stirring and adding more broth as necessary, until shrimp are just cooked through, 3 to 5 minutes. (You may have some broth left over.) Season with salt and serve risotto immediately.
RISOTTO WITH SHRIMP AND PEAS
Provided by Marian Burros
Categories dinner, main course
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, simmer stock. In a heavy-bottomed pot, heat oil. Add onion, and sauté until it softens. Add rice, and stir to coat. Add the wine, and cook until liquid is absorbed.
- Add one cup simmering stock to rice. Stirring often, cook over medium-low heat until liquid is absorbed. Repeat with second cup, and continue cooking, stirring often. Repeat with third cup.
- As rice becomes soft but firm, add last cup of stock. If peas are large, add them and cook about 4 minutes. Then add shrimp. If peas are small and tender, add them along with shrimp. Cook shrimp just 3 or 4 minutes. Season with salt and pepper and serve, with cheese if desired.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 10 grams, Carbohydrate 119 grams, Fat 14 grams, Fiber 10 grams, Protein 48 grams, SaturatedFat 3 grams, Sodium 2123 milligrams, Sugar 16 grams, TransFat 0 grams
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