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 ) shellfish recipes?
Mama of 3 amazingly sweet kids , living the dream on our urban farm
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.
|Nutrition Good Eating|