Dive into a divine culinary experience with Forever Oceans Kanpachi and shrimp risotto. Creamy and velvety, this risotto envelops tender, flaky Kanpachi and succulent shrimp. Each bite delivers a symphony of flavors—a rich seafood essence infused into every grain of perfectly cooked rice, complemented by a hint of white wine and a touch of lemon zest. The shrimp adds a delightful sweetness, while the grated Parmesan cheese enhances the dish with its nutty richness. Indulge in this heavenly combination of textures and flavors, and let the seafood-infused risotto transport your taste buds to a world of pure delight.
Forever Oceans Kanpachi & Shrimp Risotto
Serves 4 to 6
4 tablespoons of Olive oil
1 lb of Forever Oceans Kanpachi, cut into even size portions
Freshly ground black pepper
2 shallots, peeled and diced or 4 green onions roughly chopped
2 cups arborio rice
½ cup white wine
1 teaspoon turmeric
6 cups low in sodium chicken stock or water
2 cups large shrimp, shelled and deveined
1 cup spinach or favorite greens
1 lemon, zest and juice of
2 tablespoons Parmesan cheese, finely grated (optional)
How to make:
Take a large frying pan or Dutch oven and place over medium heat. Add the oil, season the Kanpachi portions, then carefully add to the pan, cook for 2 minutes until golden brown. Remove from the pan and place on dish paper. Set a side.
Add the shallots or green onions to the pan and cook for 2 minutes, then add the rice, stir and cook for another 2 minutes. Pour in the wine and add the turmeric, continue to stir until the wine evaporates. Then pour in the stock, bring to a boil, turn down to a simmer and allow to cook gently for 8 to 10 minutes. Stir in the shrimp and greens, add the lemon juice and rind, taste and season if necessary, continue to cook for a further 5 minutes. Then add the Kanpachi, cover the pan with a lid and cook for 2 to 3 minutes to warm through the Kanpachi, remove from the heat when all the stock has been absorbed into the rice. Sprinkle over Parmesan cheese if using and serve.
Corporate Executive Chef
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