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root*children 02-09-2013 06:24 AM

Trying to get more shellfish into our meal rotation.  I've never been a huge fan, mainly because of texture (I know something like raw oysters would not be okay for us!).  I made clam chowder last week, which was a huge hit with everyone, but that's pretty much the extent of my shellfish cooking brainstorming.  What are some of your fave (and reasonably priced - lobster tails are probably out winky.gif) shellfish recipes?

ollyoxenfree 02-11-2013 07:23 AM

Risotto with prawns is very easy. Good comfort food at this time of year. 


Heat 2 Tbsp. of olive oil in a large saucepan (Dutch oven works well). 

Saute 1 lb. of peeled prawns. Remove from pan. 

To the pan, add 1 chopped onion and saute until tender, about 3 to 5 minutes. 

Add 2 crushed garlic cloves, zest of 1 lemon, and some dried herbs (thyme, oregano, basil, whatever) and saute for 1 minute. 

Add 1 1/2 cups of arborio rice, stir to coat well with oil. 

Add 1/2 to 3/4 cups of white wine or white vermouth (optional), stir until absorbed by rice. 

Add 1/2 cup of warm chicken stock, stirring until absorbed by rice. Keep adding 1/2 cup of chicken stock at a time until about 3 cups in total have been added. 

Add chopped carrot (1 or 2), red and orange peppers (1 or 2 total) and stir in.

Add another 1/2 cup of chicken stock and stir until absorbed, until about 1 to 2 cups in total have been added. You have to test the risotto for tenderness to decide how much chicken stock to add. I tend to use about 4 1/2 cups total liquid (wine and chicken stock). 

Add 1 cup of chopped asparagus or frozen peas and the reserved prawns and stir for a few minutes. 

Add 1 cup grated parmesan and 1/2 cup of chopped fresh basil or parsley, stir thoroughly. 

Turn off heat, cover pot and let sit for 5 minutes.


Serve topped with more grated parmesan. 


I do something similar with fresh pasta - linguine, fettucine or penne. 

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