Louisiana Brown Jasmine Rice and Shrimp Risotto
Updated Feb. 18, 2021
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons butter
- 1½cups Cajun Grain brown jasmine rice (see note)
- ¼teaspoon freshly ground black pepper
- 3½cups chicken stock
- 2medium onions, diced
- 2cloves garlic, minced
- 1jalapeño, minced
- 1acorn squash, peeled and cut into ½-inch pieces
- 2pounds large shrimp, peeled and deveined
- ¼cup scallions, thinly sliced
- ¼cup parsley, chopped
- Salt
- freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
501 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 39 grams protein; 1097 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a medium saucepan over medium heat. Melt 2 tablespoons butter. Sauté the rice and black pepper until rice is well coated and nutty smelling, about 3 minutes. Add 2½ cups stock and bring to a boil. Reduce heat to low, cover tightly and simmer for 20 minutes. Stir and quickly re-cover. Continue simmering for another 20 minutes. Stir again. Turn off the heat and replace the lid. Set aside to continue steaming off the heat while preparing the rest of the dish.
- Step 2
Heat a large sauté pan (at least 5 quarts) over medium heat. Melt 4 tablespoons butter. Sauté the onions, garlic, jalapeño and squash until soft, 10 to 15 minutes. Add the shrimp and cook until pink, about 5 minutes. Add 1 cup stock and the cooked rice and stir well to combine. Bring to a simmer and heat thoroughly while stirring, about 5 minutes. Stir in the scallions and parsley. Season to taste with salt and freshly ground black pepper. Serve immediately.
- Cajun Grain rice can be ordered at (337) 207-0966, or at cajungrainrice.com. Brown jasmine rice is also available at most health-food stores.
Private Notes
Comments
I made a summer version of this dish replacing the acorn squash with zucchini, the brown Jasmine with white Basmati rice and then cutting the quantities in half for 2 people. I used fish stock instead of chicken and lowered the rice cooking time to 20 minutes followed by steaming following the recipe for everything else. The dish was delicious and delicate with a little bit of heat on the tongue and flavors of butter and shrimp. Nice with a crisp summer white wine. Will make this again.
It's a pseudo-risotto which gets the same texture because of the butternut squash. It adds body and when the brown basmati rice is combined with it, it feels and tastes much like a risotto. A delicious recipe.
I made it with 1 pound of medium sized shrimp and brown short-grain rice and it was a++. will definitely make again, and the leftovers were good.
This was not as good as I had hoped. Maybe the flavors don't appeal to me.
I'm from New Orleans, and know anything the Herbsaint staff develop is going to be really good. I did not have Louisiana brown basmati rice on hand, but did have some Asian brown basmati. I made shrimp stock with the shells from the shrimp and used that, dividing the recipe in two for two persons. This was delicious; the butternut squash adds body and it's way easier than making "risotto" with Arborio rice, with much the same effect.
I made it with 1 pound of medium sized shrimp and brown short-grain rice and it was a++. will definitely make again, and the leftovers were good.
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