Posts Tagged ‘shrimp’

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Shrimp & Lobster Risotto

August 13, 2010

Made this awhile back but it’s a favourite! Another good way to get your Pescetarian on! 😛

Trick to risotto is a good starchy rice. Arborio is ideal, as is any short grain because, if you use a long grain or some such business, the whole grain-melding thing won’t happen. Here’s an excellent write-up abuot risotto’s classic technique from About.com: http://italianfood.about.com/od/tipstricks1/a/aa091697.htm

Shrimp & Lobster Risotto

8 cups Seafood, Shrimp or Lobster Stock
4 Lobster Tails
1 lb. 21A Shell-on Shrimp (or your size preference)
1/2 cup fine diced onion, (I used vidalia)
1/3 cup fine diced shallot
1-2 tbsp. minced garlic, use amount based on your taste/tolerance for it
1/2 cup good white wine (use what you like to drink! Golden rule)
2 tbsp. Earth Balance Vegan Butter (I no longer use cow butter but you may if you’re privvy to it) + 2 tbsp. good olive oil
2 cups Arborio or other short grain rice
Diced scallion for garnish
Parsley for garnish (I used curly)
Sea Salt to taste
Fresh ground mixed pepper or Grains of Paradise to taste
1 tsp fresh lemon zest
Pinch of Cumin

First! The Shellfish!

In a large saucepan or short stock pot, bring stock to a simmer over medium heat. Once simmering, add shrimp and lobster and cover. Give it about 4-6 minutes. Then, uncover & check shrimp. if they’re pink all over, remove and set aside. If not, wait till they are, then proceed. Cover with foil to keep warm. Recover lobster tails and allow to simmer an additional 4-6 minutes. The size of your lobster tails will depend on how long they SHOULD be left to simmer. It’s when you leave your shellfish simmering/boiling forever that you reduce them to pencil eraser texture, which is criminal. Once red and looking pretty, remove and cover under foil to keep warm.

Reduce heat on broth to low and cover so it’s good and ready for our next step. The rice!

Start by heating butter & olive oil in a large saucepan over medium heat. Add onion, shallot & garlic and sauté till translucent and fragrant, about 2 minutes. Don’t let anything burn! It’ll go bitter and sully your dish!

Add rice and stir to coat, about 3-4 minutes. Season with a bit of salt and pepper (or Grains of Paradise) and pinch of cumin and stir further to combine. Then, add wine and continue to stir till the wine has been nearly absorbed.

Broth time! Add broth by the substantial ladel-full and keep on stirring till it’s absorbed. At each stage, right before it’s all gone, add the next ladel and just keep at it. It’s a bit of a process that you will have to practice to get correct but it’s sooo fun and the results are stellar!

It should take about 30 minutes to use up the broth and get the rice to where we want it to be. Taste it, see how it is. Adjust seasoning if need be. Finally, add lemon zest, stir in and plate as pictured immediately, (or be creative yourself!). Garnish with diced scallions & parsley. Serve family style.

*Additionally, you can add grated parmesean cheese at the end along with the lemon zest but, for this recipe, I did not.

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Shrimp & Noodle Bowl w/ Edamame, Broccoli, Chaoyte & Cilantro

July 8, 2010

Here’s a quick and easy dish I love slapping together! This sort of thing really suits me because — even though I feel fantastic and content rocking a vegetarian diet — I REALLY miss and REALLY crave seafood. I don’t miss beef. Pork is an afterthought. I was always a runny yolk kinda guy but when I think of what they said in Culinary School — “100% of the fat in an egg is IN THE YOLK!”  — I kinda mope and put it out of my mind. Sometimes, I crave chicken but it’s not like I dream about it or anything, (and I certainly don’t crave insane levels of growth hormones. All the chicken I prepare for my work as a Chef is Free Range. And I know which farms they come from).

But seafood. :p I’m afraid we’re inseparable! So, my personal diet may be shifting to the Pescetarian angle.

Here’s a recipe for two!

Ingredients

24 Shrimp (pre-shelled & de-veined if you prefer but they’re easy to clean yourself)
1 cup edamame beans
1-2 Chayote Squash (I just half and large dice ’em)
1 cup broccoli florets
Handful rough chopped Cilantro
1 cup Shrimp or Seafood Stock
2 packages Instant Ramen Noodles (YES! Chefs have a torrential affair with Ramen noodles! That’s what I used for this picture/recipe but you can use WHATEVER noodle you want; udon, angel hair, penne, vermicelli~ Up to you!)
Sea Salt & Freshly Ground Black (or mixed) Pepper (or Grains of Paradise) to taste.

First, bring half a cup of stock, chayote and edamame up to a simmer. It only takes about 10 minutes to get them good to go. I don’t prefer my squash soggy-slop, I like a bit of texture, so 10 minutes should be plenty. And the edamame doesn’t need anything, really. You can eat them raw (same with the chayote) but let’s go ahead and heat things through for this dish.
About 7-8 minutes in, add broccoli and cover so that our broccoli won’t overcook or get soggy. With such a short cooking time, it will stay bright green and maintain a bit of a crunch.
While that’s working, we can rock out with our shrimp! 🙂
Toss fabricated shrimp in extra virgin olive oil (or sesame oil), sea salt and freshly ground black pepper, ground mixed pepper or grains of paradise.
Saute shrimp over med-low heat until pink on both sides, about 2-3 mins per. When shrimp is pink, it’s done! Careful not to overcook or your shrimp becomes eraser-tough! ~What I like to do is cover them as soon as they hit the skillet. Let that gentle condensation action I always talk about around here happen. When you uncover, you’ll see lots of the shrimp’s natural juices forming a broth.
When done, remove shrimp and cover with foil to keep warm.
Add other 1/2 cup of stock to skillet and soften ramen noodles in the shrimp/stock broth till done, about 3 minutes. Personally, I prefer ramen noodles al dente, where they still have that funky curl.
When done, toss noodles, chayote, edamame, all broths and shrimp in huge vessel and divide between two bowls. Top with chopped cilantro and bon apetit!

Oh, and ignore that piece of shell in the picture above. >.> No idea how that got there! I think it walked over and snuck in. . . must have missed its shrimpie buddies!

Also, check out Lauren E. Clark on Chayote lol! So funny! 😀

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