Best Shrimp And Corn Risotto Recipes

BULGUR RISOTTO WITH CORN AND SHRIMP

Steps:

• Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.

CORN AND YELLOW TOMATO RISOTTO WITH SHRIMP

Steps:

• Bring stock to a simmer in a saucepan.
• Chop the onion.
• Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.
• Meanwhile, start scraping corn off the cobs.
• When the onion is ready, stir in the rice until it is well coated.
• Stir in the vermouth, and cook until it has evaporated, a couple of minutes. Continue scraping corn off the cobs.
• When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed. Repeat until rice is tender but firm.
• Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.
• After adding next to the last cup of stock, wash, dry and chop the basil. About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well. You may not need to add all of the stock.
• Grate the cheese, and stir into the rice just before serving. Season with pepper.
• Arrange the risotto on a platter, and surround with shrimp.

RISOTTO WITH CHERRY TOMATOES, ASPARAGUS, ARTICHOKES, CORN, AND SHRIMP WITH A TOMATO MARMALADE

Steps:

• risotto base -Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 4 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next 2 ladlefuls. Cook until rice is al dente and mixture is a little loose. Stir in butter and sauteed vegetables and shrimp (see below). Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Serve your portions and garnish each with cheese shavings and top with the tomato marmalade (the best part!), if desired. vegetables steam: 6 stalks of asparagus, then cut into 1-inch long pieces (I steamed this while I chopped the onion) saute (until soft): 2/3 cup chopped baby bella mushrooms (or whichever mushrooms you like) 2/3 cup sweet corn kernels (I just used frozen Giant Eagle corn and started sauteeing the frozen kernels) 1/2 cup diced red pepper (1/2 inch pieces) add: chopped asparagus 1 cup halved-cherry tomatoes -Turn down heat until risotto is almost finished. -Add shrimp to the combination once you add the last ladefuls of chicken stock to the risotto. -Once shrimp is cooked through, add vegetable and shrimp mixture to the risotto (as soon as butter is 1/2 melted) and stir in. tomato marmalade - the best part!!! -Combine all ingredients in a small saucepan and bring to a boil. Slow to simmer and let the liquids reduce while you're making the risotto portion. By the time you're done with the risotto- the marmalade should be perfect for "dolloping" on top of the finished risotto dish.

FREGOLA RISOTTO WITH SHRIMP, ROASTED CORN, AND MELTED LEEKS

Steps:

• Preheat the oven to 400°F.
• Put the corn in a small baking dish and add enough water to cover the bottom of the pan, about 2 cups. Th e moist heat cooks the corn perfectly. Bake the corn, turning the ears with tongs halfway through cooking, until the husks are brown and the corn feels tender when you press it, 40 minutes. When cool enough to handle, peel off the husks and remove the corn silks. Cut the kernels off the cob; you should have about 1 1/2 cups.
• Meanwhile, heat the stock until it simmers. Keep warm over low heat.
• Cut off the dark green tops of the leeks and discard. Cut the leeks crosswise into 1/2-inch rounds. Put them in a large bowl of water. Swish the water around and separate the leek pieces, checking for dirt between the layers. The sand will fall to the bottom of the bowl. Lift the leeks out with your hands and put them on a kitchen towel to dry; you should have about 6 cups.
• Put a large skillet over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the leeks and thyme; season with salt and pepper. Cook, stirring occasionally, until the leeks are tender but not brown, 15 to 20 minutes. Remove the thyme sprigs. Pour in the cream and stir to incorporate. Cover and keep warm over very low heat.
• Put a large, deep skillet over medium heat and drizzle with the oil, then add 1 tablespoon of the butter. When the butter is foamy, add the shallot and garlic. Cook, stirring, until the shallot is soft, about 3 minutes. Add the fregola and stir for a minute or two until the pasta is well coated; season with salt and pepper. Stir in the wine and simmer for 1 minute to evaporate the alcohol.
• Pour in 1 cup of the warm stock. Stir with a wooden spoon until the pasta has absorbed all of the liquid. Keep stirring while adding the stock little by little, allowing the pasta to drink it in before you add more. This whole process should take about 20 minutes. You may not need all of the stock. Taste the risotto: it should be slightly firm but creamy. Add the corn, shrimp, parsley, and tarragon. Cook, stirring, until the shrimp are pink and cooked through, 3 to 5 minutes. Remove from the heat and stir in the remaining tablespoon of butter to make it rich.
• To serve, divide the risotto among 4 shallow bowls, top with the leeks, and garnish with a shower of parsley.

SHRIMP, CORN AND SCALLION RISOTTO

Steps:

• Bring broth to a boil in a small saucepan. Cover and lower to a simmer.
• In a large saucepan, heat oil over medium-high heat. Add scallion whites and cook, stirring, until translucent, 2 to 3 minutes.
• Add rice and cook, stirring, until glossy and slightly translucent, 2 to 3 minutes.
• Add 1 cup broth, reduce heat to medium and cook, stirring, until most of broth is absorbed, 3 to 4 minutes. Continue adding broth 1/2 cup at a time, stirring constantly, until rice is slightly al dente, 19 to 20 minutes.
• Stir in shrimp and corn and cook, stirring, until shrimp is cooked through and corn is crisp-tender, 2 to 3 minutes.
• dd all but 1 tablespoon Parmigiana-Reggiano, scallion greens and salt and cook 1 minute more. Garnish with remaining cheese.

SWEET CORN AND SHRIMP "RISOTTO"

Steps:

• Heat oil in large fry pan Saute chorizo until 3/4 cooked add onion and red pepper, sauté until tender add zucchini and shrimp, cook until shrimp are 1/4 done add wine, reduce add corn kernels and 1/2 cup shrimp stock. cook 2 minutes add remaining 1/2 cup shrimp stock, cook until corn is crisp, add cream and serve in bowls add basil on top * Shrimp stock Heat oil medium low, add shells cook 2 minutes stirring often add water, simmer 5-7 minutes, pressing down of shells with spatula to extract flavor. pour tour mesh stariser into sauce pan, press down to until all liquid extracted.

SHRIMP AND CORN RISOTTO

Steps:

• Add olive oil to large sauce pan over medium heat. Saute onions until softened. Add garlic, rice, basil and pepper. Continue to stir until all rice grains are well coated. Add broth as needed to cook rice until rice is tender. Stir in shrimp, spinach, corn, tomato, Parmesan and cream Cook until spinach is wilted, cheese is melted and shrimp are cooked.

SWEET CORN AND SHRIMP 'RISOTTO'

Steps:

• 1. Shell the shrimp, collecting the shells in a small deep saucepan; set the shrimp aside. Add the green onion and red bell pepper trimmings to the saucepan. Barely cover the shells and trimmings with water, about 3 to 3 1/2 cups, and bring to a simmer over medium heat. Cook 30 minutes, then remove from heat and let steep another 30 minutes. Sitr in one-half teaspoon salt and strain into a measuring cup. You should have about 3 cups of shrimp stock; what you don't use for this recipe can be stored tightly covered in the refrigerator. 2. Cut the zucchini in quarters lengthwise, then into crosswise slices about three-eighths-inch thick. You should have about 4 cups. 3. Cut the corn from the cobs by holding each cob upright in a wide, shallow bowl and cutting away the kernels with a sharp knife. Using the back of the knife, scrape any corn left on the cob into the bowl. 4. Melt the butter in a large skillet over medium heat. Add the chorizo and cook until well browned, about 8 to 10 minutes. Add the green onion and red bell pepper and cook until softened, about 5 minutes. 5. Add the zucchini and shrimp and cook for a minute. Season with 2 teaspoons salt. Add the wine and raise the heat to high. Cook until the mixture is reduced to a syrup, about 5 minutes. Add the corn and one-half cup shrimp stock and let it reduce. Add another one-half cup stock and the whipping cream and cook just until slightly thickened and creamy, about 5 minutes. 6. Remove the pan from the heat and stir in the slivered basil. Taste and adjust seasoning and serve immediately. Each serving: 195 calories; 14 grams protein; 16 grams carbohydrates; 3 grams fiber; 8 grams fat; 4 grams saturated fat; 104 mg. cholesterol; 205 mg. sodium.