Louisiana Seafood Arancine Recipe
Roasted tomato cream
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Ingredients
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Arancini
Roasted Tomato Cream
Method
Arancini
- 1
Cook the Arborio Rice
In a pot, combine 4 cups of water and 1 cup of Arborio rice. Bring to a boil, then reduce to a simmer and cover. Cook for 18-20 minutes until rice is tender. Remove from heat and let cool.
- 2
Prepare the Seafood Mixture
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Sauté until translucent. Add 1 cup of shrimp and 1 cup of crab meat. Cook until shrimp turns pink, approximately 5-7 minutes. Season with salt and black pepper.
- 3
Combine Ingredients
In a large bowl, mix the cooled Arborio rice, sautéed seafood mixture, 1 cup of grated Parmesan cheese, and 1 beaten egg. Mix until well combined.
- 4
Form the Arancini
With your hands, take a handful of the rice mixture and shape into balls about the size of a golf ball. Roll each ball in plain breadcrumbs to coat.
- 5
Fry the Arancini
In a deep pot, heat oil for frying to 350°F (175°C). Fry the arancini in batches for about 3-4 minutes or until golden brown. Remove and drain on paper towels.
Roasted Tomato Cream
- 6
Prepare the Roasted Tomato Cream
In a blender, combine 2 cups of roasted and chopped tomatoes, 1 cup of heavy cream, 1 tablespoon of chopped fresh basil, 1 minced garlic clove, 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Blend until smooth.
- 7
Heat the Sauce
Transfer the blended mixture to a saucepan. Heat over medium heat until warmed through, stirring occasionally. Adjust seasoning if needed.
