Best Shrimp With Whole Grain Corn Oat Risotto Recipes

Bulgur Risotto with Corn and Shrimp image

Provided by Kerri Conan

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
1/2 teaspoon salt
12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
2 cups fresh or frozen corn kernels
1 medium red bell pepper, cored, seeded and chopped
2 limes (1 juiced, 1 cut into wedges)
1/4 teaspoon red pepper flakes
1/4 cup cilantro, chopped

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.

Shrimp Boil with Corn and Potatoes image

Provided by Martha Stewart

Number Of Ingredients 10

2 lemons, halved
2 large onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
Shrimp Boil Spice Bundle
3 pounds medium red potatoes, scrubbed
8 to 10 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
1 cup (2 sticks) melted unsalted butter
Hot sauce
Lemon wedges, for serving

Steps:

Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze juice from the lemons into water, then add the halves. Add onions, garlic, and spice bundle.
Add potatoes to pot, reduce heat, and simmer, covered, until potatoes are almost tender, about 10 minutes. Add corn; continue cooking 5 minutes more.
Stir in shrimp, submerging them completely. Cover partially, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the shrimp and vegetables in a large colander, discarding remaining liquid.
Make spicy butter: In a small saucepan, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter and lemon wedges, if desired.