Real Recipes From Real Home Cooks ®

shrimp and crab risotto

a recipe by
barbara lentz
beulah, MI

Creamy good risotto

serves 4-6
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For shrimp and crab risotto

  • 4 clove
    garlic minced
  • 3 Tbsp
    parsley chopped
  • 6 Tbsp
    olive oil
  • 1/2 lb
    shrimp peeled deveined and chopped
  • 8
    snow crab legs meat removed and chopped
  • 1 md
    onion chopped
  • 2 c
    arborio rice
  • 1/2 c
    dry white wine
  • 6 c
    chicken or fish stock
  • salt and pepper to taste

How To Make shrimp and crab risotto

  • 1
    In a medium saucepan add 2 tbsp oil. Add the garlic and 2 tbsp of the parsley and cook 30 seconds. Add the shrimp and cook 2 minutes. Remove the shrimp to a plate and set aside. Add the stock to the pan and bring to a simmer on stove.
  • 2
    In a large skillet add the remaining oil. Add the onion and saute until softened. Add the rice and cook 2 minutes. Add the wine and cook until liquid has evaporated. Add a ladle of stock and cook until liquid is absorbed. Continue to do this for about 25 minutes until the rice is cooked and creamy
  • 3
    Stir in the crab meat and shrimp mixture. Cook until heated through. Taste and season with salt and pepper. Garnish with the remaining parsley

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