Risotto With Crab And Shrimp Recipes

SHRIMP AND CRAB RISOTTO

Steps:

• 1. In a medium saucepan add 2 tbsp oil. Add the garlic and 2 tbsp of the parsley and cook 30 seconds. Add the shrimp and cook 2 minutes. Remove the shrimp to a plate and set aside. Add the stock to the pan and bring to a simmer on stove.
• 2. In a large skillet add the remaining oil. Add the onion and saute until softened. Add the rice and cook 2 minutes. Add the wine and cook until liquid has evaporated. Add a ladle of stock and cook until liquid is absorbed. Continue to do this for about 25 minutes until the rice is cooked and creamy
• 3. Stir in the crab meat and shrimp mixture. Cook until heated through. Taste and season with salt and pepper. Garnish with the remaining parsley

SHRIMP AND CRAB RISOTTO

Steps:

• In a saucepan over medium heat, sauté the garlic and 2 Tbs. of the parsley in 2 Tbs. of the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes.
• Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the broth and bay leaf to the saucepan and bring just barely to a simmer.
• In a large saucepan or risotto pan over medium heat, warm 3 Tbs. of the oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the rice and mushrooms, cook, stirring, until the kernels are hot and coated with oil, about 2 minutes.
• Add the wine and continue to cook, stirring often, until the liquid is absorbed.
• Add the broth 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. Add salt and pepper when rices is halfway done.
• The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. Rice varies, so you may not need all of the broth or you may need more. If more liquid is required, use hot water.
• Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust the seasonings.
• Remove the risotto from the heat. Stir in the remaining 1 Tbs. each oil and parsley. Spoon the risotto into warmed soup bowls and serve immediately.

SHRIMP RISOTTO

Steps:

• Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
• Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
• Strain stock and discard shells. Keep warm on low heat.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
• Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
• Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.

RISOTTO WITH CRAB AND SHRIMP

Steps:

• In a saucepan over medium heat, sauté the garlic and 2 tablespoons of the parsley in 2 tablespoons of the olive oil, stirring once or twice, until the garlic is fragrant, 1-2 minutes. Add the shrimp, salt, and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the stock or water to the pan and bring barely to a simmer. In a large saucepan over medium heat, sauté the onion in 3 tablespoons of the oil until tender, about 5 minutes. Add the rice and cook, stirring, until hot and coated with the oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed. Add ½ cup (4 fl oz/125 ml) of the stock or water and cook, stirring constantly, until the liquid is absorbed. Continue adding the liquid, ½ cup (4 fl oz/125 ml) at a time, always waiting for each addition to be absorbed before adding more. When the rice is about half cooked, stir in the tomato, salt, and pepper.The risotto is done when the rice grains are creamy on the outside and firm, yet tender to the bite, 20-25 minutes total. Rice varies, so you may not need all of the stock or water or you may need more. If more liquid is required, use hot water. Stir in the shrimp and crabmeat and cook, stirring, until shrimp is pink and crab heated through, 2-4 minutes.Taste and adjust the seasonings. Remove from the heat. Stir in the remaining 1 tablespoon each oil and parsley. Spoon the risotto into warmed soup plates and serve immediately.

CRAB RISOTTO

Steps:

• Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until the rice is hot. Add the lemon zest with 1 ladleful of hot stock and stir constantly. Once the stock has been absorbed, continue to add it, a ladleful at a time, until the rice is cooked - this will take around 18 mins.
• When the rice is almost cooked but still has a little bite, tip in the peas, lemon juice and crabmeat, then season and cook for 3 mins more. Once the rice is cooked, turn off the heat, add a knob of butter and a splash more stock, and leave to sit for 2 mins. Sprinkle over the chives and serve with lemon wedges.