Ever since I've been preggo I have no been able to eat fish (which I normally love) but I can't seem to get enough of shell fish! I know I say it all the time but I LOVE cooking and trying new meals! Here are two that I have made this month that I have just LOVED and will be making again!
Shrimp Risotto (Bon Appetit - February 1998)
Ingredients:
- 5 cups canned low-salt chicken broth
- 3/4 cup dry white wine
- 6 tablespoons (3/4 stick) butter
- 2 teaspoons minced garlic
- 1/4 teaspoon dried crushed red pepper
- 1/2 pound uncooked large shrimp, peeled, deveined
- 3/4 cup finely chopped onion
- 1 bunch of fresh chopped aparagus
- 1 cup of fresh grated Parmesan Cheese
- 1 1/2 cups arborio rice* or medium-grain white rice
- 2 tablespoons plus 2 teaspoons chopped fresh parsley
Preperation:
Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp and asparagus. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
Stir shrimp and asparagus and 2 tablespoons parsley and 1/2 of the cheese into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley and reserve the rest of the cheese if someone would like more! Enjoy!!!
Nonna Luna's Rice (Giada De Laurentis - Food Network)
Ingredients:
- 1 stick (4 ounces) unsalted butter, divided, at room temperature
- 2 cups parboiled long-grain rice, such as Uncle Ben's
- 3 1/2 cups chicken stock
- 2 teaspoons kosher salt
- 1 clove garlic, minced
- 2 pounds small shrimp, peeled and deveined
- 1/2 cup lemon juice (about 2 lemons)
- 1 tablespoon hot sauce
- 1 cup whipping cream
- Freshly ground black pepper
Preparation:
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
