Shrimp Arancini

Shrimp Arancini, or stuffed rice balls, are a delicious Italian dish that combines creamy risotto with shrimp, then breaded and fried until crispy.

Tips for Making Shrimp Arancini

1. Perfect Risotto: Start with a well-cooked risotto. Use Arborio rice for the right texture and creamy consistency. Stir frequently to release the starches.
2. Flavorful Additions: Enhance the risotto with ingredients like garlic, shallots, herbs (like parsley or basil), lemon zest and Parmesan cheese. For the shrimp, you might sauté them with garlic and a splash of white wine before mixing them with the risotto.
3. Chill the Mixture: After cooking the risotto, let it cool down completely. Chilling it helps it firm up, making it easier to handle when forming the Shrimp Arancini.
4. Forming the Balls: Use wet hands to shape the risotto into balls. Create a small indentation, add a piece of shrimp or cheese if desired, and then mold the rice around it.
5. Coating: For a crispy exterior, coat each ball in flour, dip in beaten egg, and cover in breadcrumbs. Panko breadcrumbs give a crunchier texture.
6. Frying vs. Baking: While traditional arancini are fried, they can also be baked for a healthier alternative. If frying, maintain the oil temperature (around 350 degrees F) to ensure they cook evenly without absorbing too much oil.
7. Don’t Crowd the Pan: Fry the arancini in small batches to maintain oil temperature and ensure even cooking.
8. Draining: After frying, place the arancini on paper towels to drain excess oil.

Tips for Serving Shrimp Arancini

1. Dipping Sauces: Serve with marinara sauce, garlic aioli, or a spicy remoulade for added flavor.
2. Accompaniments: Pair with a fresh salad, lemon wedges or sautéed vegetables for a complete meal.
3. Presentation: Arrange the arancini on a platter, garnished with fresh herbs or a drizzle of balsamic reduction for visual appeal.
4. Reheating: If you’re preparing in advance, reheat them in the oven to maintain their crispiness, rather than microwaving.
5. Versatile Dish: Shrimp arancini can be served as an appetizer, party snack, or main course. They also make great additions to a tapas or antipasto spread.
6. Freezing: You can freeze unfried balls for a quick meal. Just make sure to freeze them on parchment paper before transferring them to a freezer bag. Fry or bake straight from the freezer, adding a few extra minutes to the cooking time.
7. Enjoy with Wine: Pair with a crisp white wine, like Pinot Grigio or a light sparkling wine to complement the flavors.

More Italian recipes you may like

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Shrimp Arancini

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Shrimp Arancini is a wonderful Italian street food.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

Shrimp Filling

• 2 tablespoons unsalted butter
• 1 shallot, minced
• 1/3 pound shelled shrimp, finely diced
• Salt and pepper
• 1/3 cup cream
• 1/4 cup minced parsley

Rice

• 1 1/2 cups rice
• 2 teaspoons curry powder
• 2 tablespoons unsalted butter
• 1 cup freshly-grated Parmigiano cheese
• 2 eggs

Breading and Frying

• 2 eggs
• Salt and pepper
• Bread crumbs or Panko
• All-purpose flour
• Oil for frying

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Instructions

Shrimp Filling

1. Melt butter and sauté the shallot until it begins to wilt.
2. Stir in the shrimp, cook for a minute more, and stir in the cream. Season the mixture with salt and pepper, continue cooking it over a brisk flame until it has become fairly thick, and stir in the minced parsley.
3. Remove the pan from the fire and let the filling cool.

Rice

1. While you’re cooking the filling, bring a pot of lightly salted water to a boil.
2. Add the rice and the curry powder. Drain the rice when it’s still a little al dente and mix the butter and cheese into it while it’s still hot, then lightly beat the eggs and stir them in also.

Breading and Frying

1. When everything else is ready, lightly beat the eggs and season them with salt and pepper.
2. Heat oven to 350 degrees F.
3. Make the first arancini by taking two small handsful of rice and shaping them into hollow balls. Fill the hollows with shrimp filling, and mold the two halves together to obtain a smooth-sided rice ball about the size of a small orange (1.5 to 2 inches in diameter).
4. Roll the arancini in flour, dredge it in the beaten egg, roll it well in the breadcrumbs, and fry it in deep hot oil. While it’s cooking begin with the next, and when it has become a golden brown, drain it on absorbent paper.
5. When you have finished frying the arancini, heat them through in the oven for five minutes, decorate them with orange leaves if desired, and serve them hot.

Notes

Photo credit: (c) Can Stock Photo / Alex9500a