Tomato And Bacon Risotto With Gulf Shrimp Recipes

SHRIMP AND TOMATO RISOTTO

Steps:

• For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.
• For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.
• Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.
• Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.
• In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley.
• In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.
• Yield: 14 cups
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes

GRILLED SHRIMP WITH BACON, TOMATO AND SCALLION VINAIGRETTE

Steps:

• Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.
• When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
• Heat a charcoal or gas grill to high for direct grilling.
• Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
• Remove the shrimp from the skewers and top with the warm vinaigrette.

WOLFGANG PUCK'S TOMATO RISOTTO WITH SHRIMP RECIPE BY TASTY

Steps:

• In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
• Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
• Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
• Add the tomato basil bisque and stir to combine.
• Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
• Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
• Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
• Enjoy

RICH TOMATO AND BACON RISOTTO

Steps:

• Heat the stock and water in a saucepan and allow to simmer gently.
• Heat the olive oil in a large pot.
• Saute the onion and bacon until soft.
• Add the risotto rice and garlic and stir for 1 minut.
• add the crushed tomatos.
• Add the hot stock a cup at a time.
• Stirr in the stock until absorbed and the rice is tender (about 20 minutes).
• Take off the heat and stir in the parmesan cheese and cracked pepper to tast.
• Servce with steak or roast beef, or as a meal in itself.

TOMATO AND BACON RISOTTO WITH GULF SHRIMP

Steps:

• Combine the chicken stock and 6 cups water in a medium saucepan and keep warm over low heat on the back burner.
• Heat a wide-bottomed pan over medium-high heat. Add the bacon and the remaining 2 tablespoons water to the pan. Cook, stirring occasionally, until the water evaporates and the bacon begins to sizzle. When the bacon is well browned and crisp, 8 to 10 minutes, remove from the pan with a slotted spoon and set aside on a paper towel-lined plate to drain.
• Add the onions to the drippings in the pan and saute until tender, 3 to 4 minutes. Stir in the rice and cook 1 minute more. Deglaze the pan with the wine and stir well. Simmer, stirring often, until the all the wine has been absorbed by the rice, about 3 minutes.
• Make the first addition of chicken stock: Ladle enough of the heated stock into the pan to cover the rice completely and season with some salt. Stir it into the rice. Adjust the heat if needed so that the pan remains at a light simmer. Cook, stirring constantly, until the level of chicken stock falls below the surface of the rice. Add more stock so that the rice is once again just covered and season with some salt. Repeat this process until the rice is creamy and tender, 25 to 30 minutes; it should take approximately 4 additions of stock to fully cook the rice.
• When the rice is done add the tomatoes and cook until heated through and they start to break down, 2 to 3 minutes. Once the mixture comes to a bubble, add the shrimp. Stir well to incorporate and continue cooking until the rice is thickened and the shrimp are cooked through, about 3 minutes.
• Remove the pan from the heat and add the butter. Stir vigorously until incorporated, and then add most of the bacon and basil, reserving some for garnish. Stir until incorporated, then spoon immediately into bowls, garnish and serve.