shrimp

Shrimp Risotto Made Easy

I love this recipe: fast, easy and delish. We all want easy recipes that taste great, don’t use too many pots/pans and are budget friendly.  I make this in my instant pot electric pressure cooker (IP) and it works fine.

The first try I had some shrimp in the freezer and all the usual ingredients for risotto.  I had read lots of comments on how good IP risotto was but had resisted until I tried this recipe…. being a lover of the traditional endless stirring method.  It still took as long as hand stirred risotto to make but was much easier for a meal made outside my kitchen and it was fresh and ready to enjoy.

Note: I made this again recently using Asiago cheese and was not a real big fan of that flavor; a good quality chunk of Parmesan is what you need for the best result. Other than that it came out with a perfect texture; for that version I put the peas right in the risotto after releasing it; stirred for a minute and it was ready to serve!

shrimp-risotto

IP Shrimp Risotto, serves 4

1 lb large to extra large shrimp; thawed and shelled

4 tbsp. butter divided

1 small yellow or red onion finely chopped

1 ½ cups Arborio rice

2 tbsp. vermouth or dry white wine

4 ½ cups low sodium great quality chicken broth

1 tsp. sea salt

¼-1/2 tsp. fresh ground black pepper

2 minced garlic cloves

Finely grated rind of one small lemon

¼ cup finely chopped fresh herbs like parsley, rosemary, tarragon, thyme OR 2 tsp dried herbs (same ones)

1/3 cup freshly grated good quality parmesan cheese

Directions: Heat IP and add 2 tbsp. butter, melt and add onion, cook 4 minutes, add rice and cook 1 minute, add vermouth and cook 30 seconds, add 3 cups room temp chicken broth, salt and pepper and put lid on. Seal it and set for 9 minutes on manual pressure, do a quick release, add the minced garlic and then the shrimp the rest of the broth. Stir well and cook 5 minutes on Sauté.  Stir frequently. Turn it off and then add the zested lemon and the herbs, stir.  Add the cheese, stir and serve.

Notes: I think you might be able to cut ¼ cup broth; mine seemed just a tad too loose/wet. It was not quite as creamy as hand stirred but the process was a lot easier and a quick clean up.  Is great with a side salad.  The result was a gourmet meal that could be made anywhere, perfect for a stove less situation. Enjoy!

Revised from original post from Spring 2017. No recipe changes.

Summer Shrimp Sauté

High summer is the perfect time for a simple sauté of fresh veggies with a light protein like shrimp. Quick, tempting and a super use of your excess cherry tomatoes. I added fresh herbs from my garden and made some long grain brown rice in my InstaPot to serve with it. Refreshing and very nourishing without heavy sauces or cheese. Ready in less than 30 minutes.

This is a recipe for one, just double it if you are feeding someone. Try scallops if you prefer them. Sub in a different kind of squash if that’s what you like. I grew yellow pattypan squash. They are at their best small. This one was just a day from being too big. I cut it in half and scooped out the seeds. I sliced half of it quite thin so it would cook rapidly. You can use a yellow onion or even shallots in place of the red onion. Please try to get vine ripened local tomatoes, organic if possible. You could use large, diced tomato chunks but add them right at the very last minute. The herbs are simple to switch up, maybe mint and basil? I have to say that thyme and parsley freshly picked are delightful. I used 4 jumbo Argentinian shrimps which are deliciously meaty, and their flavor is reminiscent of lobster. Use whatever shrimp you prefer; fresh and do shell them for easy eating. Enjoy!

Summer Shrimp Sauté

Ingredients

1 Tbsp. light olive oil

1 small red onion sliced into vertical ribbons (from top to bottom)

1 cup of thinly sliced patty pan squash (if seeds are big scoop them out)

1 or 2 garlic cloves minced

4 ounces shrimp, peeled

1-2 sprigs of fresh thyme

1 stalk of parsley finely julienned

zest of half a lemon cut in skinny strips – I have a tool that ribbons off 3 strips at a time

1 Tbsp butter

juice of 1/2 that small lemon

1/2-3/4 cup cherry or grape tomatoes

salt and pepper to taste

brown rice if you want a starch

Directions: Prep the veggies; slice the onion vertically into narrow ribs, removing the very top and bottom. Thinly slice the squash.

Heat a 9-10 inch sauté pan until fairly hot, add the olive oil, when hot add the onion. Stir a minute. Add the squash slices, stir and add a Tbsp of water to help it steam. Stir or flip the squash a few times. Add another bit of water. I cooked this for about 4 minutes. Add the garlic minced and cook 30-60 seconds. Push the veggies to the edges and add just a touch more oil. Lay the shrimps in the open space. Turn after a minute. After another minute add the butter and then add herbs and lemon zest strips and then juice. Stir and add the tomatoes after a minute. Stir well, add salt and pepper freshly ground; to taste. Serve on brown rice or noodles. Enjoy!

Seafood Alfredo 2.0

Long ago, I loved this seafood alfredo pasta dish: it was my favorite entrée at this French-Thai restaurant on Linden Street in Allentown. I have replicated it once or twice but, sadly my paper version disappeared. So, I reviewed many recipes and used parts of several to come up with this version.  It is a budget and somewhat healthyish version (no heavy cream and minimal butter) and made quicker, no homemade pasta or crab meat. But I think it does my memory justice and I suggest it would make a very special Valentine’s Day supper for two.

You could change up the seafood if you like. I sautéed my shrimp unpeeled and peeled them before putting them back in the sauce; more flavor that way. I cut the cooked big scallops in half to be the right size. I used gf pasta which doesn’t really have a true fettucine; it is about the width of linguini. Use whatever pasta you like. Use regular all purpose flour for creating the sauce if you aren’t gluten free. The secret to thickening this sauce is cream cheese. It melts into the cream sauce and vola! Thickened lush sauce but no heavy cream. My Italian friend Dan is probably shuddering at the seafood added and the lack of cream but I believe he would totally enjoy the flavors and textures of this seafood treat.

This fast snapshot does not do justice to this creamy delightful sauce and all the seafood in it.

Angie’s Seafood Alfredo for two

Ingredients

4 large sea scallops

8 large shrimps

1 Tbsp. mild olive oil

1 Tbsp butter

1 large shallot, diced fine

1 large garlic clove minced

1 small bay leaf

1 Tbsp rice flour

¾ cup whole milk or mixture of ½ cup whole milk and ¼ cup half and half [I did that]

2 ounces cream cheese cut into 4 cubes, room temp

1/8 tsp. red pepper flakes

¼ tsp. sea salt

1 small can minced clams, drained, save juice in case your sauce is too thick

½ of a 4 ounce can mushroom stems/pieces (drained)

3 Tbsp fresh shredded parmesan cheese

Directions:

Heat a pot of water for pasta, salt it well. Make the pasta (for two people) so it is timed to be ready say 12 minutes later. Melt 1 tsp of the butter with the Tbsp. of olive oil in medium sauté pan, let it get hot but not smoking. Add scallops that you carefully dried with a paper towel, add shrimps spaced out evenly so they each have room. After a minute flip the shrimp, 1- 2 minutes later carefully flip the scallops and cook them 1-3 minutes until just done. You should have taken out the shrimps as soon as their tails curl up after their flip. Put them all in a bowl. If your scallops are large cut them in half; I did. They matched the size of the shrimp better once I did that. Add rest of butter to pan and as it melts add the shallots and after a minute the garlic and bay leaf. Heat the milk in the microwave until hot but not boiling. Cook the shallots and garlic on medium heat while stirring; for a couple minutes, then add the flour; stir to incorporate it with the butter. Slowly add the hot milk to sauté pan stirring constantly. Next add the cream cheese cubes, hot pepper flakes, salt. Cook 2 minutes, add the mushrooms, clams and any clam juice you feel is needed to maintain the creamy texture. I used a tablespoon or so of it. Stir; add back seafood and then sprinkle with the parmesan cheese and let it melt in as you stir it over low heat. When cheese is melted; serve over al dente pasta. I like it with steamed asparagus spears or skinny green beans steamed until just done to your liking. Delish! Enjoy!

Revised in text only from original post several years ago, recipe unchanged.

Seafood Alfredo 2.0

Long ago, I loved this seafood alfredo pasta dish: it was my favorite entrée at this French-Thai  restaurant on Linden Street in Allentown. I have replicated it once or twice before but, since then, sadly my paper version has disappeared. So I reviewed many recipes and used parts of several to come up with this version.  It is a budget and somewhat healthyish version (no heavy cream and minimal butter) and made quicker; no homemade pasta or crab meat. But, I think it does my memory justice and we sure enjoyed it for New Year’s Eve’s festive supper.

You could change up the seafood if you like. I sautéed my shrimp unpeeled and peeled them before putting them back in the sauce; more flavor that way. I cut the cooked big scallops in half to be the right size. I used gf pasta which doesn’t really have a true fettucine; it is about the width of linguini. Use whatever pasta you like. Use regular all purpose flour for creating the sauce if you aren’t gluten free. The secret to thickening this sauce is cream cheese. It melts into the cream sauce and vola! Thickened lush sauce but no heavy cream. My Italian friend Dan is probably shuddering at the seafood added and the lack of cream but I believe he would totally enjoy the flavors and textures of this seafood treat.

This fast snapshot does not do justice to this creamy delightful sauce and all the seafood in it.

Angie’s Seafood Alfredo for two

Ingredients

4 large sea scallops

8 large shrimps

1 Tbsp. mild olive oil

1 Tbsp butter

1 large shallot, diced fine

1 large garlic clove minced

1 small bay leaf

1 Tbsp rice flour

¾ cup whole milk or mixture of ½ cup whole milk and ¼ cup half and half [I did that]

2 ounces cream cheese cut into 4 cubes, room temp

1/8 tsp. red pepper flakes

¼ tsp. sea salt

1 small can minced clams, drained, save juice in case your sauce is too thick

½ of a 4 ounce can mushroom stems/pieces (drained)

3 Tbsp fresh shredded parmesan cheese

Directions:

Heat a pot of water for pasta, salt it. Make the pasta (for two people) so it is timed to be ready say 12 minutes later. Melt 1 tsp of the butter with the Tbsp. of olive oil in medium sauté pan, let get hot but not smoking. Add scallops that you dried with a paper towel, add shrimps spaced out carefully so they each have room. After a minute flip the shrimp, 1- 2 minutes later carefully flip the scallops and cook them 1-3 minutes until just done. You should have taken out the shrimps as soon as their tails curl up after their flip. Put them all in a bowl. If your scallops are large cut them in half; I did. They matched the size of the shrimp better once I did that. Add rest of butter to pan and as it melts add the shallots and after a minute the garlic and bay leaf. Heat the milk in the microwave until hot but not boiling. Cook the shallots and garlic on medium heat while stirring; for a couple minutes, then add the flour; stir to incorporate it with the butter. Slowly add the hot milk to sauté pan stirring constantly. Next add the cream cheese cubes, hot pepper flakes, salt. Cook 2 minutes, add the mushrooms, clams and any clam juice you feel is needed to maintain the creamy texture. I used a tablespoon or so of it. Stir; add back seafood and then sprinkle with the parmesan cheese and let it melt in as you stir it over low heat. When cheese is melted; serve over al dente pasta. I made skinny green beans and stirred a few into my sauce on my plate. Delish! Enjoy!

Coconut Shrimp Stew

I was not been feeling so great last week. So, I was searching for a healthy soup or stew for supper one night. I took a cauliflower turmeric soup recipe from realfarmacy.com and changed it quite a bit to fit the ingredients I have. I love and it feels so healthy. It even has some seaweed in it, yeap I went there and it worked; just one sheet of nori seaweed chopped up with a scissors. Adds complexity and it is good for skin care which is what I need right now.  You can alter it as you like. I used shrimp as I had them. If you prefer chicken go right ahead and swap out for that. Or use cauliflower and make it more veggie driven. I think this is a flexible stew; thick and very flavorful. Great on a cold day especially if you feel ill or sluggish. It will perk you up!

Shrimp and Coconut Stew

Ingredients:

1 medium onion chopped

2 Tbsp. coconut oil

1 tsp. cumin seeds

2 lg garlic cloves

1 can (15 oz) diced tomatoes

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. turmeric

2 tsp. finely chopped fresh ginger

1 can unsweetened coconut milk

1 cup chicken broth

1 cup finely sliced Chinese cabbage

1/2 cup shredded snow peas

1 tsp. sea salt

1 sheet nori seaweed

Big handful of dry rice noodles; maybe a cup of them; I used large width.

3/4 lb large raw shrimp; peeled or not!

Directions: heat oil in large soup pot, add cumin seeds and stir for a few moments; add onion and cook for 2-3 minutes; add garlic; cook a minute and then add all the dried spices and chopped ginger. Stir and cook a minute; add the tomatoes and cook for 3-4 minutes until they soften. Add the Chinese cabbage, coconut milk and broth. 

Meanwhile; heat 2 or 3 cups water to a boil in a separate dish and add the noodles; turn off heat and let stand 8 or 9 minutes. I heat the water in my microwave but you can do it on the stove of course.

Add the shrimp and snow peas to the soup once the mixture had come nearly to a boil. While it is heating you can add the seaweed. I folded my sheet up and cut it into narrow strips with a scissors and dumped it all in. Turn down heat so it doesn’t boil, and simmer 5-6 minutes. Don’t over cook those shrimp! Add the cooked rice noodles and salt at the end of this time, stir and add  water or more broth if it has gotten too thick. Make sure it is hot, and that you have tasted to see if there is enough salt to your tastes. Serve in a wide shallow bowl. Enjoy!

 

Notes: I generally break up the rice noodles into 2-4 inch lengths; they come in a packet of long strips; hard to measure. I just grab out a big chunk and break them up somewhat before dumping in the very hot water. You can use any width you prefer.  You can use any type noodle you prefer but rice noodles are most authentic.

If you don’t like shrimp use another seafood like scallops or a white fish like cod. If you don’t like seafood/fish you could add cooked chicken in slivers or go with no protein at all. To make it vegetarian use vegetable broth instead of chicken broth. To “beef up” your vegetarian version try adding some small flowerets of cauliflower; maybe a cup or two when you add the tomatoes.

If you shiver at the very thought of the nori; just leave it out. It adds flavor and protein and does increase the authenticity of the flavors. Enjoy!