INSTANT POT® SHRIMP SCAMPI RISOTTO
I tried to combine the best of both worlds with this combination of risotto and shrimp scampi.
Provided by thedailygourmet
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h30m
Yield 2
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
- Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.
Nutrition Facts : Calories 721.7 calories, Carbohydrate 90 g, Cholesterol 216.5 mg, Fat 22.7 g, Fiber 1.6 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1311.7 mg, Sugar 2.3 g
SHRIMP SCAMPI RISOTTO
If you enjoy the classic flavors of a shrimp scampi pasta, this is just the recipe for you! Using the reserved shrimp tails in the clam juice helps to intensify the flavor of the broth used in the risotto. The result is a creamy, fresh and shrimp forward dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the clam broth: Combine 4 1/2 cups water, the clam juice, lemon zest and parsley stems in a saucepan. Smash 3 garlic cloves and add to the pan along with the shrimp tails. Bring to a simmer over medium heat.
- Meanwhile, chop the onion and remaining 3 garlic cloves. Heat 2 tablespoons butter and the olive oil in a large pot over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes and a pinch of salt; cook 30 seconds. Add the rice and cook until it starts to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until absorbed, about 3 minutes.
- Strain the clam broth, then return to the saucepan and keep warm over low heat. Add 3 cups clam broth and 1/2 teaspoon salt to the rice and cook, stirring, until mostly absorbed, 8 to 10 minutes. Add 3 more cups clam broth and simmer, stirring, until the rice is just tender and the liquid is thickened, 10 to 12 minutes. Stir in the shrimp in the last 2 minutes of cooking and cook until opaque.
- Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, the lemon juice and most of the chopped parsley. Add enough clam broth until creamy; season with salt and pepper. Divide among bowls and top with the remaining parsley.
Nutrition Facts : Calories 460, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 186 milligrams, Sodium 782 milligrams, Carbohydrate 60 grams, Fiber 2 grams, Sugar 2 grams, Protein 26 grams
RISOTTO SCAMPI FRA DIAVOLO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken stock and diced tomatoes in a saucepan, bring to a simmer and keep at a simmer.
- Heat a large Dutch oven over high heat. In a bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 teaspoon of the crushed red pepper and some salt.
- Add the shrimp in an even layer to the Dutch oven. Without stirring the shrimp, sear each side hard until golden brown and just barely cooked through, about 2 minutes a side. Transfer the shrimp to a baking sheet.
- Lower the heat to medium and add the remaining 3 tablespoons olive oil. Add the onion, some salt and pepper and the remaining 1 teaspoon crushed red pepper and saute until the onion is translucent, about 5 minutes. Add the rice, stir to coat and cook until lightly toasted, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the vodka, scraping the bits off the bottom. Simmer for 1 minute, then add 1 cup of the hot stock mixture and cook, stirring occasionally, until all the stock is absorbed. Continue to cook, adding the stock mixture a ladle at a time, until the rice is creamy but still somewhat firm in texture, 15 to 20 minutes.
- Add the shrimp and any accumulated juices to the pan. Add another ladle of the stock mixture, cover and gently simmer until the shrimp is perfectly cooked, 3 to 4 minutes. Add the parsley and butter and stir. Season with salt and pepper. Garnish with more crushed red pepper if desired and serve with grilled bread.
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CREAMY SHRIMP RISOTTO RECIPE | BON APPéTIT
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4.9/5 (16)Estimated Reading Time 4 minsServings 4
- Heat 2 Tbsp. oil in a large saucepan over medium-high. Add shrimp heads and shells and cook, stirring occasionally, until shells and oil are bright red and shells are very fragrant, 5–8 minutes. Use a potato masher to press down very firmly on heads to release their juices. Stir in tomato paste and cook until it starts to brown and stick to bottom of pot, about 1 minute. Add ⅓ cup wine and cook, scraping up brown bits, until almost completely evaporated, about 3 minutes. Add carrot, celery, thyme sprigs, peppercorns, 2 onion halves, all but 4 garlic cloves, and 8 cups water. Toss in a generous pinch of salt and bring to a boil over medium-high. Reduce heat and simmer until stock is reduced by one-quarter and very fragrant, 60–70 minutes.
- Remove stock from heat and strain through a fine-mesh sieve into a medium saucepan; discard solids. (You should have about 6 cups.) Taste and season lightly with salt. Keep warm over low heat.
- Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add chopped onion and garlic and cook, stirring often, until onion is translucent and softened, about 5 minutes (do not let it take on any color). Add rice and cook, stirring often, until grains are almost entirely translucent and starting to stick to bottom of pot, about 3 minutes. Stir in remaining ⅓ cup wine and cook, stirring, until wine is almost completely evaporated. Ladle in about 1 cup warm stock and cook, stirring, until liquid is absorbed. Repeat process, adding more stock as each addition is absorbed, until rice is tender but not mushy, 25–30 minutes. The risotto should be loose, creamy, and saucy, but thick enough that you can see bottom of pot when stirring; if you run out of stock before rice is tender, add water ¼-cupful at a time until rice is cooked and desired consistency is achieved. Season risotto with salt and pepper and stir in shrimp. Cook, stirring, until shrimp are cooked through,
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- Stir in 4 tbsp grated Parmesan and 1 tbsp olive oil for 1 minute. Heat 2 tablespoons oil in a frying pan and brown the shrimp for 1 minute, seasoning to taste with salt. Divide the risotto between the plates, add the shrimp and the cherries, then top with the grated zest of one lime, a grind of pepper, a few lemon balm leaves to taste, and serve.
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