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  Added: Apr 11, 2006  •  Visited (536)  •  Print version Print this recipe (27)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Braised Rice With Shrimp
(Risotto con Scampi)
What You Need:
  • 1 pound medium-sized fresh shrimp in their shells or thoroughly defrosted frozen shrimp
  • 2 pounds fish heads and trimmings
  • 2 quarts water
  • ˝ cup dry white wine
  • 2 small onions, sliced
  • 1 carrot, sliced
  • 2 parsley sprigs
  • 1 bay leaf
  • 5 tablespoons butter
  • ˝ teaspoon finely chopped garlic
  • 2 cups plain white raw rice, preferably imported Italian rice
  • 4 tablespoons soft butter
  • ˝ cup freshly grated imported Parmesan cheese

  • How To Cook:
    1. Shell the shrimp carefully and save the shells. With a small sharp knife, slit each shrimp down the back and lift out the black or white intestinal vein. Wash the shrimp quickly under cold running water and dry them on paper towels.

    2. In a 3- to 4-quart glass or enameled saucepan combine the shrimp shells, fish heads and trimmings, water and wine. Bring to a boil over high heat, removing the scum as it rises to the surface.

    3. Add the onions, carrot, parsley and bay leaf, reduce the heat and simmer partially covered, skimming the stock occasionally, for 30 minutes.

    4. Remove from the heat and strain the stock through a fine sieve into another saucepan, pressing down hard on the trimmings and vegetables with the back of a spoon to extract their juices before discarding them. Set the pan of strained stock over low heat and let it barely simmer.

    5. In a heavy 8- to 10-inch skillet melt 1 tablespoon of butter over moderate heat. Toss in the shrimp and garlic and cook, stirring frequently, for 2 or 3 minutes, or until the shrimp are pink. Cover and set them aside.

    6. Melt the remaining 4 tablespoons of butter over moderate heat in a heavy 3-quart flameproof casserole. Add the 2 cups of rice and cook, stirring constantly, for 2 or 3 minutes, or until the grains become somewhat opaque.

    7. Add 2 cups of the simmering stock and cook the rice uncovered over moderate heat, stirring occasionally, until almost all the liquid is absorbed. Add another 2 cups of stock and cook, stirring again, until it is absorbed.

    8. Then add 2 more cups of stock. When this is absorbed, the rice should be tender. If, however, the rice is still too firm, add more stock-˝ cup at a time-and continue cooking and stirring until the rice is done.

    9. With a fork, gently stir in the shrimp and garlic and the juice that will have accumulated in the skillet. Then stir in 4 tablespoons of soft butter and, finally, the freshly grated Parmesan cheese.

    NOTE: Serve the risotto con scampi at once while it is creamy and hot.
    Serving Size: 6 to 8
     This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Shellfish » Shrimps
    Dish » Main Course


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