RISOTTO WITH SHRIMP AND TOMATOES

It is traditional in many homes to have seafood on Christmas  Eve.  This simple risotto recipe is what we like to make for Christmas Eve supper.   We pour champagne, light the big stone fireplace,  put the Messiah on the Cd player and start cooking.

RISOTTO WITH SHRIMP AND TOMATOES serves 6

For the shrimp and tomato sauce

3-4 tablespoons extra-virgin olive oil

24 medium shrimp (about 1 1/4 pounds) peeled and deveined

2 garlic cloves, minced

chopped fresh red chili pepper or hot red pepper flakes to taste

2 cups canned whole Italian tomatoes  (roughly chop these.   Whole peeled Italian tomatoes are a better quality than chopped canned tomatoes.  Hey, you can chop.)

Kosher salt and freshly ground black pepper to taste.

Prepare the shrimp and tomato sauce:  Heat the oil in a large skillet over medium heat.  Add the shrimp and cook  until they are golden on all sides, 1 to 2 minutes.  Transfer shrimp to plate.

Add the garlic and chili pepper to the skillet  with a little oil,  and stir quickly once or twice.  Remember the skillet is very hot and garlic will colour in no time at all.  Now add the chopped canned tomatoes and all their juices, and season with salt and pepper.  Cook, stirring occasionally, until the tomatoes and the juices have thickened, 4 to 6 minutes.  This is what I do.  I   have this simple tomato sauce made up ahead of time.  I freeze it in portion sized containers and it is always ready to add to risotto or pasta.

FOR THE RISOTTO

6 cups chicken stock

2 to 3 tbsp extra-virgin olive oil

1/2 cup finely minced yellow onion

2 cups imported Arborio rice

1/2 cup dry white wine

1 to 2 tbsp chopped fresh parsley if desired

1 tbsp unsalted butter

salt and freshly ground pepper

Prepare the risotto.  Now the fun begins.  Heat the chicken stock in a medium saucepan and keep warm over law heat.

Heat the oil in a large saucepan over medium heat.  Add the onion and cook, stirring, until the onion is pale yellow and soft, 4 to 5 minutes.

Add the rice and stir quickly until it is well coated with the oil and onion, 1 to 2 minutes.  Now add the wine and cook, stirring, until it is almost all reduced.  Now would be a good time to pour yourself a glass of wine.

Cook and stir until most of the chicken stock has been absorbed and rice has a moist, creamy consistency.  This will take about 15 minutes.  Risotto is not something to be hurried.  Live in the moment and just keep stirring.    Stir in (if desired ) fresh basil or parley and butter.

Now add the tomato sauce and the shrimp and stir briefly just until the mixture reheats.

Add the butter, and fresh herbs if desired.  Serve in generous bowls and enjoy.

Chef Notes:  This sauce is delicious and extremely versatile.  It can be used over spaghetti or linguine, or served as an appetizer or an entrée with a few slices of grilled polenta or grilled bread.  It can also be enriched with clams and mussels and serve as a great seafood stew for lunch or dinner.

RISOTTO WITH SHRIMP AND TOMATOES
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It is traditional in many homes to have seafood on Christmas Eve. This simple risotto recipe is what we like to make for Christmas Eve supper.
Ingredients
  • For the shrimp and tomato sauce
  • 3-4 tablespoons extra-virgin olive oil
  • 24 medium shrimp (about 1¼ pounds) peeled and deveined
  • 2 garlic cloves, minced
  • chopped fresh red chili pepper or hot red pepper flakes to taste
  • 2 cups canned whole Italian tomatoes (roughly chop these. Whole peeled Italian tomatoes are a better quality than chopped canned tomatoes. Hey, you can chop.)
  • Kosher salt and freshly ground black pepper to taste.
  • FOR THE RISOTTO
  • 6 cups chicken stock
  • 2 to 3 tbsp extra-virgin olive oil
  • ½ cup finely minced yellow onion
  • 2 cups imported Arborio rice
  • ½ cup dry white wine
  • 1 to 2 tbsp chopped fresh parsley if desired
  • 1 tbsp unsalted butter
  • salt and freshly ground pepper
Instructions
  1. Prepare the shrimp and tomato sauce: Heat the oil in a large skillet over medium heat. Add the shrimp and cook until they are golden on all sides, 1 to 2 minutes. Transfer shrimp to plate.
  2. Add the garlic and chili pepper to the skillet with a little oil, and stir quickly once or twice. Remember the skillet is very hot and garlic will colour in no time at all.
  3. Now add the chopped canned tomatoes and all their juices, and season with salt and pepper.
  4. Cook, stirring occasionally, until the tomatoes and the juices have thickened, 4 to 6 minutes. This is what I do. I have this simple tomato sauce made up ahead of time.
  5. I freeze it in portion sized containers and it is always ready to add to risotto or pasta.
  6. Prepare the risotto.
  7. Now the fun begins. Heat the chicken stock in a medium saucepan and keep warm over law heat.
  8. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, until the onion is pale yellow and soft, 4 to 5 minutes.
  9. Add the rice and stir quickly until it is well coated with the oil and onion, 1 to 2 minutes. Now add the wine and cook, stirring, until it is almost all reduced. Now would be a good time to pour yourself a glass of wine.
  10. Cook and stir until most of the chicken stock has been absorbed and rice has a moist, creamy consistency. This will take about 15 minutes. Risotto is not something to be hurried. Live in the moment and just keep stirring. Stir in (if desired ) fresh basil or parley and butter.
  11. Now add the tomato sauce and the shrimp and stir briefly just until the mixture reheats.
Notes
Chef Notes: This sauce is delicious and extremely versatile. It can be used over spaghetti or linguine, or served as an appetizer or an entrée with a few slices of grilled polenta or grilled bread. It can also be enriched with clams and mussels and serve as a great seafood stew for lunch or dinner.

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