Thai Basil Shrimp Risotto Recipes

THAI BASIL SHRIMP

Steps:

• Gather the ingredients.
• Cut the stem portion from the lime leaves to remove and discard.
• Place the lime leaves along with all other sauce ingredients in a food processor or chopper. Process well to form an aromatic paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.
• Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add the onion and bell peppers and cook for 2 to 3 minutes, adding 1 to 2 tablespoons white wine as you go.
• Add the shrimp , stir-fry sauce and extra tablespoon of oil, if needed. Stir-fry 3 minutes, until shrimp are pink and plump.
• Turn down heat to low and fold in 1/3 cup chopped basil. Add the coconut milk a little at a time, taste-testing as you go (some people like this dish with coconut milk, and others prefer the more potent version without).
• Taste-test for salt and spice, adding more fish sauce if not flavorful or salty enough, or more lime juice if too salty. Add more coconut milk if too spicy.
• To serve it the way they do in Thailand, simply fry an egg in a little vegetable oil and lightly salt it.
• Tilt shrimp onto the plate. Add a generous topping of chopped fresh basil , and serve with Thai jasmine rice , topped with the fried eggs, if using. Often this dish is also accompanied with cucumber slices.

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.

THAI BASIL SHRIMP RISOTTO

Steps:

• Heat large saucepan over medium heat. Add 1 tbs oil and swirl to coat bottom. When oil is hot, add the shrimp and saute, stirring, until shrimp are pink, about 1 minute. season with salt and pepper. Transfer the shrimp to a plate and set aside.
• Add the remaning tbs of oil and 1 tbs of butter to the pan. When the mixture is hot, add the garlic and onions and saute until soft, 1 to 2 minutes. Add the rice and saute until rice is opaque, about 2 minutes. Add the wine, deglaze the pan, and simmer until liquid is absorbed by the rice, 2 to 3 minutes.
• Ladle in the stock 1/2 cup at a time, allowing each addition to be absorbed by the rice before adding the next. Continue until the rice is al dente, about 10 minutes. Return the shrimp to the rice, add the basil,the remaining 2 tbs of butter and the lime juice, and stir. Taste and adjust the salt and pepper if needed.
• Transfer to serving dish and serve.

LEMON BASIL SHRIMP RISOTTO

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook on both sides until opaque in the middle, about 3 minutes. Remove to a cutting board and cut in half. Set aside.
• Return the skillet to the stovetop (do not wash it) and add the garlic and onion. Stir and cook until the onion starts to turn translucent, 2 to 3 minutes. Reduce the heat to medium low. Add the rice to the skillet and cook, stirring, for a couple of minutes, taking care not to burn it. Pour in the wine and stir. Once the wine is absorbed, begin adding the broth 1/2 to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth for the rice to absorb and cook until the risotto is to your liking.
• Add both the lemon zest and juice to the risotto towards the end of cooking. Stir in the heavy cream, shrimp and basil, then serve immediately with extra lemon zest and Parmesan cheese on top.

THAI RISOTTO

Steps:

• 1) Combine the coconut milk, water and Parmesan cheese in a saucepan and simmer.
• 2) Saute the shallots, celery and garlic until soft and translucent over medium heat.
• 3) Add the Arborio rice and cook for until lightly toasted about 3 minutes, then increase the heat to medium-high.
• 4) Add the dry white wine (I prefer sparkling wine.) Cook until absorbed.
• 5) Add the dried herbs and chili peppers.
• 6) Add the coconut milk mixture, 1/2 cup at a time, waiting until the liquid is absorbed until adding the next half cup.
• 7) In a separate skillet, cook the mushrooms. Once they are cooked, add the peas and cook through.
• 8) Combine the mushrooms with the risotto and cook 5 more minutes. Remove the hot peppers.
• 9) Optionally, garnish with scallions and cilantro.

SHRIMP RISOTTO

Steps:

• Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
• Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
• Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
• Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
• Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.).

THAI BASIL SHRIMP

Steps:

• In a med bowl mix the soy, water, fish sauce , lemon grass and sugar - let shrimp marinate 10 minutes.
• Heat oil in the wok, add the onion and stir fry 2 minutes, add the ginger, garlic and the peppers- cook 30 seconds.
• Using a slotted spoon remove the shrimp from the marinade and place in the wok stir fry 3 minutes do not completely cook the shrimp.
• Add the remaining marinade and cook another 30 seconds,.
• Remove from the wok and stir in the basil.
• Serve over Jasmine rice, Garnish with more basil.