Indulge in a culinary journey with our exquisite Shrimp and Scallop Risotto, a delectable seafood risotto that combines the tender sweetness of shrimp and the delicate brininess of scallops in a creamy, flavorful embrace. This dish offers a harmonious blend of textures, from the soft chewiness of the rice to the succulent bite of the seafood, all enveloped in a luscious, savory sauce. Accompanying this main course are two complementary recipes: a refreshing Arugula Salad with Lemon Vinaigrette, providing a bright and tangy contrast to the richness of the risotto, and a classic Crème Brûlée, a dessert that delivers a symphony of creamy custard encased in a caramelized sugar crust. Prepare to tantalize your taste buds with this delightful trio of recipes, designed to elevate your dining experience to new heights.
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ITALIAN SHRIMP AND SCALLOP RISOTTO
The secret to making a good seafood risotto is to use a high-quality fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as the rice needs more time. If you cook them together, the shellfish will overcook and get chewy.
Provided by tea
Categories Main Dish Recipes Rice Risotto Recipes
Time 57m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
- Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
- Pour fish stock into a saucepan over medium heat and bring to a simmer.
- Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
- Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
- Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.
Nutrition Facts : Calories 702.8 calories, Carbohydrate 75.2 g, Cholesterol 125 mg, Fat 25.4 g, Fiber 2.3 g, Protein 31 g, SaturatedFat 6.5 g, Sodium 1059.1 mg, Sugar 1.4 g
SHRIMP AND SCALLOP RISOTTO
I got this from an old Reader's Digest cookbook. Haven't made it in years, but I just dug all my books out of the garage after moving, and remembered how great this one is!
Provided by howmanybites
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat butter and oil in 6 quart pot on medium heat.
- Add garlic and sauté for 1 minute.
- Add shrimp, scallops, and parsley, and sauté, stirring often, for 3 minutes.
- Transfer mixture to plate with slotted spoon.
- In the drippings, sauté the onion until limp- about 5 minutes.
- Stir in rice, broth, water, salt, and 1/8 tsp of the pepper.
- Bring to a simmer, reduce heat to low, cover and cook 10 minutes.
- Add celery, carrots and tomato, cover and simmer for 5 minutes.
- Lay asparagus on top, cover and simmer 5 minutes longer or until asparagus and rice are tender.
- Stir in seafood mixture and heat to serving temperature.
- Stir in cheese and remaining pepper.
SHRIMP AND SCALLOP RISOTTO
Steps:
- Heat the olive oil and butter. Add shallots and garlic and lightly saute for approximately 1 minute. Add the risotto and stir to coat in the mixture. Add vermouth. Slowly add 2 cups of clam broth at a time, stirring constantly. Do not stop stirring while adding clam broth, scraping bottom to prevent sticking. Toward last 2 cups of clam broth, add all remaining ingredients except seafood and cheese, still stirring constantly. After 40 minutes of constant stirring, when risotto reaches a creamy consistency, add shrimp and scallops. Cook over low heat for 5 minutes, add cheese. Cover and let stand at least 10 to 15 minutes before serving.
Tips:
- Use the best quality seafood you can find. Fresh, wild-caught shrimp and scallops will give your risotto the best flavor.
- Don't overcook the seafood. Shrimp and scallops cook quickly, so be careful not to overcook them or they will become tough.
- Use a good quality Arborio rice. This type of rice is specifically designed for risotto and will give you the best results.
- Toast the rice before adding the liquid. This will help to develop the flavor of the rice and prevent it from becoming mushy.
- Add the liquid gradually. Don't add all of the liquid at once, or the rice will become too soupy. Add it in small increments, stirring constantly, until the rice is cooked through.
- Use a flavorful stock. The stock you use will add a lot of flavor to the risotto, so be sure to choose a good one. A seafood stock or a vegetable stock are both good options.
- Season the risotto to taste. Add salt, pepper, and other seasonings to taste, until the risotto is flavorful and delicious.
- Garnish the risotto with fresh herbs and Parmesan cheese. This will add a pop of color and flavor to the dish.
Conclusion:
Shrimp and scallop risotto is a delicious and elegant dish that is perfect for a special occasion. It is relatively easy to make, but it does require a bit of time and attention. By following these tips, you can make a shrimp and scallop risotto that is sure to impress your friends and family.
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