Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Share
Share with LinkedIn.
Share with X.
Share with Facebook.
Share with email.

Seafood Risotto

Demonstrated by: Chef Chai Chaowasaree of Singha Thai and Chai's Island Bistro.
Pacific Rim Recipes on April 15, 1999.

electric_kitchen_logo

Ingredients:

Seafood Risotto

  • 1 tablespoon olive oil
  • 1/2 bulb shallot, chopped
  • 1 small clove garlic, chopped
  • 1 tablespoon chopped leek
  • 1 tablespoon dry white wine
  • 1 cup shrimp stock or clam juice
  • 1/2 cup aborio rice
  • 1/4 cup sliced asparagus spears
  • 1/4 cup fresh green peas
  • 1/4 cup diced zucchini or crookneck squash
  • 1/4 cup chopped tomato
  • 2 tablespoons chopped fresh herbs (rosemary, thyme, parsley, tarragon)
  • 1 oz crab meat
  • Pinch of lemon zest
  • 1 to 1-1/2 tablespoons heavy cream
  • Coarse salt and white pepper
  • Salad oil
  • 3 jumbo shrimp or prawns, shelled and cleaned
  • 3 jumbo scallops

Directions:

  1. In a skillet, heat the olive oil.
  2. Add shallot, garlic, and leek; saute; for 1 minute.
  3. Add wine, shrimp stock, and rice; bring to a boil.
  4. Lower heat and cook for 10 to 15 minutes.
  5. Add asparagus, peas, zucchini, tomato, and herbs.
  6. Cook for 5 to 10 more minutes.
  7. Add crab, lemon zest, and cream; cook until rice is almost dry.
  8. Season with salt and pepper.
  9. Place rice mixture on serving dish.
  10. Season shrimp and scallops with salt and pepper.
  11. In a small skillet heat a little oil; sear shrimp and scallops; place on top of rice.

Makes 1 serving.

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.