''RISOTTO'' WITH SQUID, SHRIMP, AND CURRY LEAVES
Finely cut squid and shrimp give this elegant dish from Australian chef Mark Best of Marque restaurant its risotto-like texture, while a garnish of curry leaves adds some flavorful spice.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 11
Steps:
- Place squid bodies on a baking sheet; transfer to freezer and freeze for 1 hour. Transfer tentacles to refrigerator until ready to use.
- Meanwhile, place cauliflower in a medium-heavy-bottomed saucepan and add milk; season with salt and pepper. Cover with a parchment paper round to keep cauliflower submerged. Place saucepan over low heat and cook until tender, 30 to 40 minutes. Drain cauliflower, reserving milk, and transfer to jar of a blender. Blend until smooth, adding some of the milk as necessary to puree. Season with salt and pepper and set aside.
- Fill a large heavy-bottomed saucepan 1-inch high with vegetable oil; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Add curry leaves and cook until they stop popping, 10 to 20 seconds. Transfer to a paper-towel-lined plate to drain.
- Heat 1 tablespoon olive oil in a large heavy-bottomed skillet over high heat. Add shrimp and cook, turning, until opaque, 2 to 3 minutes. Remove from skillet, set aside and keep warm. Add remaining tablespoon olive oil to skillet and add reserved squid tentacles; cook, turning, until opaque, 2 to 3 minutes. Set aside and keep warm.
- Remove squid bodies from freezer and cut into 1/4-inch pieces. Add 3 tablespoons butter to a medium saucepan over medium heat. When butter is melted and foamy, add cut squid, 5 heaping tablespoons cauliflower puree (reserve any remaining for another use), and leeks; season with salt and pepper. Cook, stirring, until squid becomes opaque, 2 to 3 minutes. Add remaining tablespoon butter and cook, stirring, until melted; season with salt and pepper.
- Divide squid mixture evenly between six serving bowls. Divide shrimp and curry leaves evenly between the bowls. Using an immersion blender, blend shrimp broth until frothy; spoon broth into each bowl. Garnish with squid tentacles and serve immediately.
LEMON SEAFOOD RISOTTO
A delicious spring/summer dish with a great creamy texture and taste!
Provided by claudinhull
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
- Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
- Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 39.6 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 1.4 g, Sodium 201.5 mg, Sugar 3 g
SHRIMP, LEEK AND SPINACH RISOTTO
This is a great recipe!
Provided by MRSPETEL
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
- While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 108 g, Cholesterol 191.2 mg, Fat 10.2 g, Fiber 5.5 g, Protein 44.9 g, SaturatedFat 1.4 g, Sodium 804.7 mg, Sugar 5.5 g
THAI RED CURRY SHRIMP AND CALAMARI
Make and share this Thai Red Curry Shrimp and Calamari recipe from Food.com.
Provided by Toddweekofdinners.c
Categories Curries
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat canola oil in a large pot or wok.
- Add onions and eggplant and cook until eggplant is cooked through (about 5 minutes). Add peppers and cook for 1 more minute.
- Add shrimp and calamari and cook for 1 more minute.
- Add rest of ingredients and bring up to a boil while stirring.
- Immediately turn off heat.
- Serve with steamed brown rice.
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