Tuesday, October 19, 2010

Recipes From The Shrimp Council

Shrimp & Pumpkin Risotto

Number of Servings: 6
1 (32 oz.) carton all-natural chicken broth (4 cups)
2 tablespoons extra virgin olive oil, divided
1 medium onion, finely chopped (about 1 cup)
2 cups Arborio rice (risotto)
1 cup white wine or apple juice
1 cup canned pure pumpkin
1/2 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese
1 pound jumbo shrimp, raw (16 to 20 count), shelled and de-veined
Salt and freshly ground pepper
1 tablespoon chopped fresh parsley, optional

Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot. Heat one tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the rice and stir well to coat. Add the wine and stir until the liquid is absorbed. Start to add the chicken broth, about ½ cup at a time, stirring frequently. Allow the broth to be absorbed into the rice before adding the next ½ cup. When all the broth has been added and absorbed (this should take about 20 minutes), stir in the pumpkin, nutmeg, and Parmesan cheese. Reduce the heat to low. Meanwhile, heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook about 2 minute per side or until just cooked through. Season with salt and pepper to taste. Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.

Nutrition Information:
450 calories, 9g fat (2g saturated, 0.4g omega-3), 680mg sodium, 59g carbohydrate, 5g fiber, 28g protein, 130% vitamin A, 10% vitamin C, 15% calcium, 20% iron

Recipe Courtesy of: The Shrimp Council and Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers, www.MealMakeoverMoms.com

Garlic Herb Shrimp Stuffing

Number of Servings: 9 (1/2 cup) servings
1 (12 oz) package SeaPak® Shrimp Scampi, frozen
Nonstick cooking spray
1 medium yellow onion, diced
2 stalks celery, diced
1 medium carrot, shredded
3/4 cup hot water
1 (6 oz) carton stuffing mix (such as Stove Top – Savory Herbs)

Spray non-stick cooking spray (3-4 seconds) into large skillet. Preheat skillet on medium-high for 1-2 minutes. Add diced onion and celery and sauté for 3 minutes. Add shredded carrots. Stir to incorporate and continue sautéing for 1 minute. Add frozen shrimp scampi and stir to incorporate breaking up any shrimp that are frozen together. Sauté for 6-7 minutes or until shrimp are fully cooked. Add 3/4 cup hot water. Bring mixture up to a simmer, then remove from heat. Add stuffing mix and stir to incorporate. Cover with a tight fitting lid and set aside for 5 minutes. Fluff with a fork and serve.

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