Tag Archives: shrimp

This ain’t no rice-a-roni…Risotto Tonight

19 Apr

I know I’ve posted before about my love of risotto. I make it a lot when Ryan is out of town. This is because I prefer it with seafood and he’s not a huge seafood guy. In Venice, where risotto is famous, it is always flavored with seafood. Maybe that’s why I like seafood when I make this creamy rice dish. But I digress…

Risotto is a rich creamy dish that doesn’t have any cream in it. It is the starch in the Arborio rice that releases into the stock that creates the texture. When I make risotto I call it the zen of risotto. It’s a finicky thing to make this dish. You have to constantly stir the rice in order to get the right creaminess. If you don’t stir enough, the rice will not release the starch correctly and you’ll wind up with rice soup. Here’s the recipe:

Risotto with greens and shrimp

6 medium shrimp, peeled, deveined and cooked
1/3 cup arborio rice
2 cups chicken or seafood stock
2 cups arugula, chopped
3/4 cups asparagus, cut into 1 inch pieces
1 tablespoon fresh parsley, chopped
3 small cloves garlic
1/4 cup pecorino romano, grated
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon olive oil
salt and pepper to taste

Add the oil to a hot pan and then add in the garlic. Let the garlic cook until you can smell it. Then add the rice and stir to coat each grain with the oil. Add in a 1/4 cup of the stock and stir. Continue to stir the rice, adding in the remaining stock in 2 oz intervals. Only add the next addition after the previous has been absorbed by the rice. When the rice is tender and there is no more stock remaining, add in the greens, lemon zest and juice. Stir to combine. Plate according to the picture and garnish with chopped parsley.

Always thinking of the next meal

-Katie

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Buccantini alla finnochiona, a mouthful that tastes great!

17 Jan

A quick recipe… no real back story here. I was just in the mood for pasta and came up with this. Enjoy…

Buccantini alla finnochiona

Serves 2

8 oz buccantini pasta
1/4 pound finnochiona (fennel spiked salami)
1 bulb fennel, trimmed and julienned
1/2 cup orange juice
1 cup water
1/2 pound shrimp, peeled and deviened
1 teaspoon sugar
1 cup cherry tomatoes
2 tablespoons olive oil
salt and pepper to taste

Sauté fennel in 1 tablespoon oil until caramelized. Deglaze pan with orange juice and add in sugar. Cook until the juice is reduced. Add in the tomatoes and 1/2 cup of water. Reduce by half and puree. While the pasta is cooking, add the remaining oil into the same pan that the fennel was sautéed in and then add in the finnochiona. Let the fat render for about 2 minutes and then add the shrimp to the pan. Cook the shrimp until all the pieces are pink and almost opaque. Add the puree back in to the pan and then add the remaining water. You can add more water if you need to; you are looking for a consistency of warm maple syrup. When the pasta is cooked, toss with the sauce and meat. Garnish with a fennel frond.

Always thinking of the next meal

-Katie

Sentimental shrimpies

16 Aug

I love when food transports you. Tonight, at my brothers request, we had broiled shrimp for dinner.

Billy, his girlfriend Heather and myself all ate a pound and a half of fresh gulf
shrimp. None of us were sure if it was the bay seasoning, the spicy cocktail sauce or the fact that none of us had been to the beach this summer, but it tasted like magic. When my brother took the first bite, Heather and I giggled as the look of total enjoyment washed over his face. I think it was the same look that a kid gets when he tastes ice cream for the first time.

And if polishing off a pound and half of shrimp isn’t enough, I made a black bean and corn salad to go with it. The salad was full of summer flavor. The lime juice and sweetness if the corn paired well with the spiciness of the shrimp. It was a quick meal to make too. 35 minutes for everything including a 20 minute marinade of the shrimp.

Here are the recipes:

1 1/2 pounds deviened shrimp (shells on)
1/2 cup olive oil
2-3 tablespoons old bay seasoning
Combine the oil and old bay and toss with the shrimp. Marinate shrimp
For 20 minutes. Spread shrimp onto a sheet pan and put under the broiler for 7 minutes or until the shimp turn opaque and bright pink.
Serve with cocktail sauce (bottled or
Homemade is fine)

For the salad:
1 can black bean, rinsed
1 small bag frozen corn, thawed
Juice of 1 lime
1 large red pepper, small dice
3 small-medium tomatoes, small dice
6-8 basil leaves, torn into small pieces
1 teaspoon tobasco
2 tablespoons olive oil
Salt and pepper to taste
Toss all ingredients together and let sit for at least 15 minutes before service.

I love the flavors that this meal gives you. Every aspect of the meal speaks to summer and the beach. I can’t wait for next year when we can eat this again together while we listen to the waves.

Always thinking of the next meal
-Katie

Inspiration in strange places

1 Aug

So tonight’s dinner was inspired by a classic drink, the Bloody Mary. I love taking flavors that I know work well together and making something completely original with it. So here’s the recipe:

IMG_0711

Bloody Mary Roasted Shrimp over Polenta

for the polenta-

1/2 cup white wine
1 cup water
1 teaspoon butter
1/2 teaspoon hot sauce
1/2 cup polenta
2 tablespoons sour cream
salt and pepper to taste

for the shrimp-

1 cup cherry tomatoes
1/2 cup green beans
6 shrimp
1/2 teaspoon smoked paprika
1/2 teaspoon celery seed
1/8 teaspoon cayenne pepper
1/8 teaspoon crushed red pepper flakes
1 teaspoon hot sauce
1 tablespoon horseradish
salt and pepper to taste

Start the polenta by bringing all the ingredients except the polenta and sour cream to a boil. Quickly wisk in the polenta and continue to wisk until the grains are cooked through. Wisk in the sour cream and season. Set aside and keep warm.

Preheat the oven to 400 degrees. In a bowl toss the shrimp, beans, and tomatoes with the spices and hot sauce with a drizzle of oil. Roast the shrimp and veggies for 10-15 minutes or until the shrimp are opaque. Once the shrimp is cooked, toss with the horseradish and salt and pepper. Pour the polenta in a serving bowl and top with the shrimp and veggies. Serve hot…

I love making recipes like this one. It really does taste like a bloody Mary. The key ingredient is the celery seed. You can make this as spicy as you want… just add more hot sauce. The green beans in the dish came from the pickled beans that you sometimes get in a Bloody Mary. I guess you could use celery, but I’m a big fan of the beans. Next up… something inspired by a piña colada 🙂

Always thinking of the next meal

-Katie