RISOTTO WITH SHRIMP AND ARUGULA
Provided by Moira Hodgson
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and devein the shrimp and add the shells to the fish stock. Simmer for 20 minutes, then strain, reserving the stock. Keep it warm over low heat.
- Meanwhile, trim the stalks from the arugula, thoroughly wash the leaves and chop them.
- Heat the butter in a large skillet and saute the shrimps for two minutes until they turn pink (do not overcook them or they will become tough). Remove the shrimps and set them aside.
- Add the shallots and garlic and saute them until they are soft. Add the rice and saute it, stirring, until it turns opaque.
- Add the wine and let it reduce. Add one cup of hot fish stock and mix it in so the rice absorbs it. As the liquid is absorbed, add more. Add Season with salt and pepper to taste. Continue adding liquid and stir for about 20 minutes all told, or until the rice is al dente. Add the shrimps and arugula and stir thoroughly. The liquid should be absorbed and the rice creamy.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 11 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 1561 milligrams, Sugar 4 grams, TransFat 0 grams
LEMONY SHRIMP AND RISOTTO
Provided by Giada De Laurentiis
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
- Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
- Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
- Spoon the risotto into 4 shallow soup bowls.
RISOTTO WITH ARUGULA AND SHRIMP
Categories Rice Appetizer Shrimp Arugula Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 as an appetizer 4 as main course
Number Of Ingredients 12
Steps:
- Combine 2 cups whole arugula leaves, parsley and garlic in processor. Blend until coarsely chopped. With machine running, add 4 tablespoons oil; process until finely chopped. Mix in lemon peel. Season to taste with salt and pepper.
- Bring broth and clam juice to simmer in large saucepan. Cover and keep warm over low heat. Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion and saut until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and stir until absorbed, about 1 minute. Stir in 1 cup warm broth and simmer until absorbed, stirring frequently. Cook until rice is almost tender, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding next, about 20 minutes. Mix in arugula mixture and shrimp. Continue cooking, adding more broth 1/4 cup at a time, until rice is creamy and tender and shrimp are cooked through, about 10 minutes longer. Season risotto with salt and pepper. Transfer to bowl. Sprinkle with 1/2 cup sliced arugula and serve.
SPAGHETTI WITH ARUGULA PESTO AND SEARED JUMBO SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.
- Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate.
- Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
- Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley.
SAUTéED SHRIMP WITH ARUGULA AND TOMATOES
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.
Nutrition Facts : Calories 144 g, Fat 6 g, Protein 19 g
More about "shrimp with arugula pesto risotto recipes"
PAN-SEARED SHRIMP AND ARUGULA RISOTTO RECIPE | MYRECIPES
From myrecipes.com
5/5 (14)Calories 344 per servingServings 6
- Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 1 minute. Remove pan from heat; set aside.
- Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Remove from heat; stir in arugula and basil.
BEST PESTO RISOTTO RECIPE - HOW TO MAKE SHRIMP PESTO …
From food52.com
Reviews 51Servings 1Cuisine ItalianCategory Dinner
SHRIMP AND ARUGULA RISOTTO RECIPE - MAKE YOUR MEALS
From makeyourmeals.com
EASY PESTO SHRIMP – A COUPLE COOKS
From acouplecooks.com
BEST RISOTTO WITH SHRIMP - EASY SHRIMP RISOTTO RECIPE …
From food52.com
CREAMY SHRIMP RISOTTO – A COUPLE COOKS
From acouplecooks.com
ARUGULA SALAD WITH PESTO SHRIMP, PARMESAN AND WHITE …
From foodiecrush.com
ARUGULA PESTO PASTA WITH SHRIMP – GIADZY
From giadzy.com
ROASTED SHRIMP COCKTAIL WITH HORSERADISH SAUCE RECIPE
From cooking.nytimes.com
PESTO SHRIMP AND PARMESAN RISOTTO - DELALLO
From delallo.com
PESTO SHRIMP AND PARMESAN RISOTTO RECIPE - PINCH OF YUM
From pinchofyum.com
PESTO PASTA WITH ASPARAGUS AND PEAS - SKINNYTASTE
From skinnytaste.com
SHRIMP WITH ARUGULA PESTO RISOTTO RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
SHRIMP FARFALLE WITH ARUGULA PESTO RECIPE | MYRECIPES
From myrecipes.com
BEST RISOTTO WITH ARUGULA AND SHRIMP RECIPES
From alicerecipes.com
RECIPE: CURTIS STONE’S RISOTTO WITH SHRIMP, ARUGULA AND LEMON …
From globalnews.ca
SHRIMP ARUGULA RISOTTO - BY ANDREA JANSSEN
From byandreajanssen.com
SHRIMP RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
ARUGULA PESTO PASTA WITH GARLIC SHRIMP - WHAT'S GABY COOKING
From whatsgabycooking.com
You'll also love