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
Ingredients:
4 tablespoons of Olive oil
1 lb of Forever Oceans Kanpachi, cut into even size portions
Salt
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.
Original Recipe:
Mark Allison
Corporate Executive Chef
Forever Oceans
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