Best Sweet Corn And Shrimp Risotto Recipes

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.

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.