Tagliolini With Radicchio And Shrimp Recipes

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RISOTTO WITH SHRIMP AND RADICCHIO



Risotto With Shrimp And Radicchio image

Provided by Bryan Miller

Categories     dinner, weekday, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

6 cups shrimp stock (see recipe)
3 tablespoons unsalted butter
1 clove garlic, peeeled and minced
1 medium onion, peeled and minced
2 cups Arborio rice
3/4 cup dry white wine
20 medium shrimp, cooked and chopped
1 large head radicchio, leaves separated, washed and cut in julienne strips
Salt and freshly ground pepper to taste

Steps:

  • Put stock in a medium saucepan and keep hot over low heat.
  • Melt 2 tablespoons butter in a large saucepan. Add garlic and onion and cook 3 minutes over medium-high heat.
  • Add the rice and stir to coat with butter. Cook, stirring constantly with a wooden spoon, for 3 minutes. Add the wine and cook, stirring, until evaporated.
  • Add enough hot stock to cover the rice. Stir constantly until most of the liquid has evaporated. Repeat until the risotto is creamy and tender, about 20 minutes. About 3 minutes before the risotto is finished cooking, stir in the shrimp and radicchio.
  • Remove from heat. Stir in remaining tablespoon of butter, salt and pepper. Serve immediately.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 4 grams, Carbohydrate 86 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 1395 milligrams, Sugar 2 grams, TransFat 0 grams

TAGLIOLINI WITH RADICCHIO AND SHRIMP



Tagliolini With Radicchio And Shrimp image

Provided by Florence Fabricant

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Salt
1/2 cup fish stock
1/2 cup chicken stock
1/2 cup dry white wine
3 tablespoons extra virgin olive oil, plus oil for baking dish, optional
2 medium heads radicchio, 10 to 12 ounces, cored and shredded
24 medium shrimp, shelled, deveined and cut in two lengthwise
12 ounces fresh tagliolini noodles
1 tablespoon unsalted butter
Freshly ground black pepper
1 tablespoon finely chopped flat-leaf parsley leaves
Freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to a boil for pasta. Place stocks and wine in a small saucepan, and reduce to 1/2 cup.
  • Heat oil in a large, heavy skillet. Add radicchio, and sauté over medium heat, stirring, until it wilts. Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink. Remove from heat.
  • Add tagliolini to boiling water, and cook about 3 minutes. Drain, reserving about a half cup cooking water. Transfer pasta to skillet with radicchio and shrimp. Toss. Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more. Moisten with cooking water if needed. Season to taste with salt and pepper. Add parsley.
  • Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese. Lightly brown under preheated broiler.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 4 grams, Carbohydrate 66 grams, Fat 8 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams

GRILLED RADICCHIO AND SHRIMP SALAD WITH HONEY BALSAMIC VINAIGRETTE



Grilled Radicchio and Shrimp Salad with Honey Balsamic Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 small shallot, finely chopped
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon balsamic vinegar
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head radicchio, cut into 8 wedges
16 large shrimp, peeled and deveined
1/4 cup fresh parsley leaves

Steps:

  • Prepare a grill for medium heat.
  • Whisk together the shallots, Dijon, honey and balsamic in a medium bowl. Slowly add 3 tablespoons olive oil while whisking to emulsify. Whisk in 1/4 teaspoon salt and a few grinds of pepper.
  • Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until charred in spots and slightly wilted, turning once, about 8 minutes.
  • Meanwhile, toss the shrimp with a splash of olive oil, and sprinkle with 1/4 teaspoon salt and some pepper. Grill, turning once, until just cooked through, about 3 minutes per side.
  • Divide the radicchio and shrimp among small plates, drizzle with vinaigrette and sprinkle with parsley leaves. Serve warm or at room temperature.

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