Risotto with Shrimp, Scallops and Asparagus!

008risotto with shrimp and asparagus

I don’t know why I’ve always been so intimidated by risotto.

Arborio rice seemed exotic and complicated.

Like most people I assumed that it meant hours standing at the stove; stirring, demanding an almost psychic sense to determine when it is ready.

Well it couldn’t be further from the truth.

This dish is fast and easy and virtually full proof.

001risotto

I’d say that about 45 minutes is all that you need to have this dish prepared.

004rwith shrimp am

Ingredients:

2 cups risotto Arborio rice

8-10 cups water or vegetable stock

Method:

In a deep skillet toast the risotto in about 1/4 cup of olive oil.

Add 4 cups of liquid and allow to simmer slowly until most of the liquid is absorbed.

Then cup by cup add the remaining liquid as it is absobed by the rice while stirring.

Stirring brings out the starch and creates the creamy texture for which this rice is known.

005risotto with shhrimp and asparagus

007risotto with shrimp and asparagus

In a seperate skillet sautee shrimp asparagus and scallops in butter and crushed garlic.

Add to the risotto and mix well.

You can add about 1/4 ohf heavy cream and parmesan cheese if desired.

011risotto with shrimp and asparagus

014peppers

Sliced peppers go well with eggplant dip which is light and garlicky!

019eggplant dip

I couln’t help but to end this meal with a little Dulce de Leche Cheesecake!

026dessert

  

Tuna Tartare, Passion Fruit Martinis and a Magical Night at Le Colonial, Chicago!

033chicago

Le Colonial, Chicago is a treat for the senses.

The exotically luxurious atmosphere is the first hint that you are in for something special.

041drinks at Le Colonial

These Passion Fruit Martinis were incredibly fresh and delicious! Floral and fruity yet light and refreshing on a warm summer night.

049tuna tartare at Le Colonial

Tuna Tartare with wonton crisps was light and satisfying and tasted fantastic with our cocktails….round 2!

044Le Colonial

Romance was in the air so sharing an entree of vermicelli and seafood in coconut curry seemed like the right thing to do!

038drinks at Le Colonial

What put this dish over the top for me were the copious amounts of fresh basil and cilantro; a garnish, I know, but for me a side dish or side salad!

The aroma of fresh herbs and the delicacy of the spicy coconut broth made my tastebuds tingle!

053vermicelli with fresh cilantro and basil

The music, the martinis, the warm summer breeze…

069vermicelli with coconut seafood

  

Coconut Red Curry with Shrimp, Mussels, Scallops and White Rice

193Red Curry with seafood and white rice PD

Fresh, warm and light; this dish is a nice compromise between soup and a meal!

The flavors of Spring come together to offer a hearty meal which features cilantro and lime.

Warm and spicy ingredients go great with beer on a sunny but cool Spring evening!

Ingredients

1 (14-ounce) can unsweetened coconut milk
2 tablespoons red curry paste
1/2 white onion, peeled and finely chopped
small bunch scallions finely chopped
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
1 bell pepper chopped
2 to 3 tablespoons canola oil
Salt and freshly ground pepper
1 2 pound shrimp, shell and tail left on
1 cup small scallops
2 dozen mussels
Bunch of fresh cilantro for garnish

Method

Whisk together coconut milk, curry paste, onion, cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place shrimp in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes.
Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute.

Add coconut milk and clam juice and bring to boil, whisking until paste dissolves.

Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes.

Add shrimp to sauce.

Add chopped bell pepper.

Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes.

Stir in cilantro.

Season to taste with salt and pepper.

Divide shrimp and sauce among 4 shallow bowls. Garnish with cilantro, lime wedges and serve.

  

BirthdayPalooza!

green beans and coe Luxe

The food and drink debauchery which was my “Birthdaypalooza” has finally ended. I never thought that I would say such a thing; however, I don’t think that I could’ve gone on much longer and survived.

tuna with white bean Luxe

Thanks to my bff M I had a birthday to remember with all of the trimmings.
The big day was Saturday the 24th, however, we started at Lilly Chocolates on Thursday, then we head over to Athen’s Pastries then to M’s for wine.

016 shrimp

Friday night he entertained me and some friends in grand style at his beautiful home, fireside with fancy cocktails from his wickedly creative mind! J suprised me with a beautiful bracelet and made me feel like a princess. We all went to Luxe for a fantastic dinner. I had the tuna and far too many champagne cocktails!

pumpkin cake at >Tartine</a>” title=”pumpkin cake at Tartine” width=”477″ height=”358″ class=”aligncenter size-full wp-image-450″ /></p><p>Gifts, chocolates, Champagne! What did I do to deserve so much Love!</p><p><img decoding=

Saturday was an afternoon of lunch and shopping with mom, (More on her in another post!) an early supper with D at Tartine then off for cocktails with C, G and D at the Market Avenue Wine Bar. Again, far too much wine.

011 lobster

Sunday, my daughters thought that it would be nice to have a family dinner; lobsters, shrimp, scallops, mashed potatoes, two bottles of wine and one bottle of champagne later I officially surrendered.

  

Disappearing Shrimp and Scallops

scallops and shrimp 011pantry diaries

I am glad that I took these photos before I cooked the scallops and shrimp because as soon as they were cooked they were eaten.

First of all it was so easy, second of all it took maybe 15 minutes.

I picked up some nice looking jumbo shrimp and large Bay scallops. I had some lemon, garlic and butter. That was it.

We were drinking Trapiche Malbec. Probably not the best choice with seafood but it was what we had and it was yummy.

I started by melting the butter in a large skillet then added crushed garlic which I placed on the 2 tablespoons of butter, so it wouldn’t get brown, then squeezed lemon into the skillet.

I put the scallops on the bottom and laid the shrimp on top of them. They cooked for maybe 8 to 9 minutes on high.

People were picking them out of the pan! I plated these then squeezed on more fresh lemon and they lasted for about 10 minutes!

This meal was low calorie, delicious and nutritious.

  

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