Shrimp And Spring Herb Orzo Risotto Recipes

ONE POT GARLIC BUTTER SHRIMP AND ORZO

Steps:

• In a large bowl, combine the shrimp with the olive oil, lemon juice, zest, garlic, red pepper flakes and a big pinch of salt and pepper. Stir and let sit for 10 minutes.
• Heat the butter in a large skillet (I like a 12 inch) over medium heat. Once melted, stir in the orzo. Cook, stirring often, until the orzo is slightly golden and toasty. Stir in the garlic and cook for 30 seconds.
• Pour in the chicken stock and bring it to a boil. Reduce it to a simmer and cover the pot. Cook until the orzo absorbs the water and is fluffed up, about 12 to 15 minutes.
• Add in the shrimp to the orzo and stir. Cover the pot again and cook for another 5 to 8 minutes, or until the shrimp is pink, opaque and cooked through.
• Sprinkle with fresh parsley and a spritz of lemon. I like to stir in another 1 to 2 tablespoons of melted butter for optimal flavor, but this is up to you. Serve immediately!

SHRIMP ORZO RISOTTO RECIPE

Steps:

• Heat 2 tablespoons of olive oil in a heavy large frying pan over medium heat. Add the shrimp and cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool. Melt the 2 tablespoons of butter on medium heat. Sauté the red peppers until wilted. Add corn and garlic to the pan. Stir well and cook for a few minutes. Add the rice and orzo to the pan. Add the wine and cook until absorbed. Bring heat to low. Stir in 1/2 a ladle of broth at a time until all is used up and rice is creamy but tender. Add more if necessary and stir rice and pasta every few minutes . The risotto will cook for about 25 minutes. Add the cooked shrimp to the pan the last five minutes of cooking. Stir well and mix in the Parmesan cheese. Season with salt and pepper to taste. Sprinkle with parsley before serving.

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.

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.

SHRIMP-AND-HERB RISOTTO

Steps:

• In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
• Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.

SPRING ORZO RISOTTO

Steps:

• Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
• Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
• Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
• Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.