Seafood Risotto

This was the main course for Annette and my Valentines Day dinner. It was the best risotto that I have ever made or eaten. I based it on a recipe from Emeril Lagasse. The best part was there was enough left over for 2 more meals. It was like BIll Murray in Groundhog Day, but we just got to keep eating the same really good meal over again.

Seafood Risotto

1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground black pepper
8 cups seafood stock*
2 cloves minced garlic
1 pound Arborio rice
1 pounds assorted shellfish and seafood, I used lobster tail, scallops and shrimp cut into bite side pieces
1 tablespoon butter
1/4 cup half and half
1/2 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped green onions, green part only
2 tablespoons finely chopped fresh parsley leaves for garnish

* I did not have any seafood stock, so I improvised and took 2 containers of chicken stock added an onion that I cut into quarters, 2 carrots and the lobster and shrimp shells and boiled for 1/2 hour. Then strained broth and it made a very good improvised substitute.

In a large saute pan, heat the oil, over medium heat. Add the onions. Season with salt and pepper, and saute until the onions are slightly soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Now add 6 cups of the broth. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 5 minutes. Add the rice and simmer for 12 minutes, stirring constantly. Add additional stock if needed.

Season the seafood pieces with salt and pepper. Continue to cook for 7 minutes. Stir in the butter, half and half, cheese, and green onions. Simmer for 2 more minutes, stirring constantly. The rice should be soft, with a little bite, if so remove from the heat. Spoon the risotto in the center of a shallow bowl. Garnish with parsley.

Spicy Shrimp and Rice

Ever have one of those Saturdays when you look up and see it is time for dinner and you haven't even thought about it yet? I just started grabbing left over ingredients until I was happy with the combination.

Spicy Shrimp and Rice

2 tbs olive oil

2 tbs onions, diced

1/4 cup yellow peppers, finely chopped

1 clove garlic, minced

16 shrimp, I used 21-30

1 14.5 oz can of diced tomatoes

1/4 tsp red pepper flakes

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp marjoram

1 cup rice, cooked

Heat a saute pan over medium heat. Add the olive oil, then add the onions and peppers. Heat until the onions and peppers are soft. Add the garlic and cook until it gets fragrant. Then add the shrimp. Cook for a minute or 2 then add the tomatoes and spices. While the tomatoes are heating up put the rice in a serving dish. When the shrimp and tomatoes are done remove from heat and pour them on the rice.

Scallops with Guacamole and Corn & Rice Salad

This recipe is from southwestern Italy, ok not really but once in a while I have to make something non-Italian to keep the family happy. This one was inspired when I read an article where Bobby Flay was making scallops with avocado puree.

Scallops with Guacamole and Corn & Rice Salad

For the Scallops:

Scallops, I used 4 per person

Drizzle of olive oil

Salt and pepper to taste

Guacamole use your favorite recipe or buy a good pre-made one

For the Corn and Rice Salad:

1 cup of left over rice

1 tsp cumin

1 ear of corn

1 tomato, small dice or cherry tomatoes cut in 1/2

2 scallions, finely cut

1 tortilla per person

No Stick Spray

Preheat your grill. While the grill is preheating put rice in a bowl. Cut the tomato and green onions and add to the rice. Mix the cumin in with the rice.

When the grill gets hot throw the ear of corn on the grill and let it get grill marks on all four sides. Remove the corn and let it cool down. While the corn is cooking spray the tortillas with the cooking spray on both sides. Put the tortillas on the grill. When the tortilla get grill marks on one side flip them over and get grill marks on side 2. Remove tortillas from grill. Watch the tortillas closely as they can go from no grill marks to burned very quickly.

Now remove the corn from the cob. Cut the stalk end so it is flat and put that end on the bottom of the rice bowl. Hold the pointy end of the corn and cut the corn kernels off the cob cutting as close to the cob as possible. Mix all of the ingredients together. Place the tortilla on a plate and then in the middle of the tortilla put a large scoop of the corn and rice mixture.

Now drizzle the scallops with olive oil, then sprinkle a little salt and pepper on them. Put them on a hot grill. When the first side gets grill marks flip them over. Be careful not to overcook scallops or they will be tough and chewy. Remove scallops and place on the tortilla around the corn and rice salad mixture. Top with a dollop of guacamole on each scallop or you could spread guacamole in 4 circles around the tortilla and sit the scallop in the center of each guacamole circle.

You could also add a little cilantro to the corn and rice salad.