EnnaEel Cooks

August 22nd, 2009

We’d be so grand at the game.

Posted by LA in Crab, Pasta, Recipes, Seafood


Crab fettuccine with peas, pepper, and tomato. Further proof that even when I make something I’ve never quite made before, the chances of it containing green onion are about 2:1.

Fettuccini
Fresh pasta
1/2 c. thinly sliced green onion
2 cloves fresh garlic, crushed
2 T. extra-virgin olive oil, divided
2 T. unsalted butter, divided
1/4 pound lump crabmeat, picked over
1/3 c. fresh peas
2 t. fresh lemon juice
4 T. grated Parmigiano-Reggiano
1 fresh serrano chile, thinly sliced
1 small tomato, seeded and diced
1/3 c. chopped flat-leaf parsley, divided

  • Cook pasta in well-salted boiling water, about 3 minutes. Reserve 1 c. cooking water, then drain pasta.
  • While pasta water comes to a boil, cook green onion and garlic in 1 T. oil and 1 T. butter in a wok over medium heat, stirring occasionally, until softened, about 2 minutes.
  • Add 1/2 c. pasta-cooking water, peas, salt and pepper to taste, and cook 1 minute.
  • Add crab and cook until heated through, about 2 minutes.
  • Add pasta, lemon juice, cheese, chile, tomato, and remaining tablespoon each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary.
  • Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley.

    How not to write a food blog:
    1. Cook dinner more often than you get a chance to write up the recipe.
    2. Let recipes back up until you’ve got a week’s worth saved up.
    3. Try to post a recipe after you’ve just finished cooking and eating something that is completely different from the recipe you’re just about to post.

    For serious. Now, I am a. sleepy after eating, b. having a hard time remembering the fettuccine, and c. too lazy to do dishes from what I just cooked, so I’m blogging instead.

    Luckily, this particular recipe was very good for providing tasty leftovers. (Which have jogged my memory.) Everything I didn’t eat that night went into some pyrex refrigerator dishes. And when I made my bento the next morning, the pyrex went straight into the oven and heated up perfectly. There was just enough moisture in the pasta to keep it from turning into soggy soup, or drying up into a crusty clump.

    Next week, when I’m not suffering from food coma, there will be recipes and coherent thoughts. Promise.

  • August 9th, 2009

    Same as it ever was.

    Posted by LA in Comic Books, Mahi Mahi, Recipes, Seafood


    Greek mahi mahi with green beans. Nothing starchy because I get allllllll the starches I need at work. “Why yes, I think I’ll have a giant peanut butter brownie for breakfast, thanks.”

    Mahi Mahi
    1 medium tomato, cut into wedges
    1 T. plus 1 t. extra-virgin olive oil, divided
    1 t. red-wine vinegar
    2 (6-ounce) pieces mahi mahi fillet
    1 T. sour cream
    1/2 cup crumbled feta
    1 t. chopped mint
    1 t. chopped dill
    1 t. fresh lemon juice
    4 very thin lemon slices

  • Preheat broiler.
  • Toss tomatoes with oil, vinegar, and salt.
  • Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish on pan and season with salt and pepper.
  • Whisk together sour cream, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices on center of each fillet. Drizzle lemon slices with remaining oil.
  • Broil fish until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with tomatoes.

    The green beans were blanched, and served with a little bit of tomato, garlic, and black olives. Nothing too fancy, just a lil somethin’ because I wanted some green.

    I picked up some mahi mahi today because I decided I deserved it. I was lucky enough to have a week off to see family and friends and attend Comic-Con, but to be able to do so, I needed to work my totoros off the weeks before and after to make up for my absence. Needless to say, I’ve been exhausted. Though it was well worth it.

    The first Comic-Con International: San Diego that I ever attended was in 1999. A high school friend invited me after getting several free passes from his mom.

    What do I remember about my first Comic-Con? Lots of Padme Amidalas. Episode I had just come out, and I think there were perhaps 5 separate Darth Mauls performing for the Masquerade. I remember the group of boys I was with making fun of the nerdy crowds we were aimlessly wandering through, and I remember leaving them at some point to press my nose up against the glass window above the exhibition floor. My very cursory knowledge of comic books was garnered from the DC Comics Timmverse, but just being around the vendors and artists and cosplayers and writers made me giddy. Afterwards, I rejoined my friends to learn they were bored with the Con, and instead wanted to go see Brokedown Palace at Horton Plaza. Thus, the end of my first Con was spent perusing through cds at Sam Goody, probably picking up dinner from a Panda Express, and trying to figure out whether or not Claire Danes was in fact smuggling heroin in Thailand.

    Fast forward 10 years, and I’m standing in top hat, tails, and fishnets in front of Bruce Timm and Andrea Romano before the Green Lantern: First Flight premiere and chatting about the Timmverse introducing the uninitiated to the wide world of comics. I made a serious attempt to avoid excessive giggling and voice-cracking, but I imagine that for a guy who had all 4,000 attendees at the premiere stand and recite the Lantern’s oath before the film, Bruce likely wouldn’t be too bothered by a giggly fan.

    Every year, I seem to overhear the same conversation between Con-goers about how it’s “so bad this year. It wasn’t this crowded last year.” And I smile to myself, and try to remember a time when I was able to completely cross the exhibition floor in under 15 minutes on a busy Saturday afternoon. But I don’t know that I would describe the growing crowds as bad. In fact, I’d have to say that the people at Comic-Con are my favorite part.

    For 5 glorious days I don’t have to explain to anyone that no, my totoro tattoos are not pokemon. I could strike up a lengthy and thoughtful conversation with a complete stranger about Booster Gold’s work in the timestream, and it’s implications across the DC Universe. And having worn a costume for the first time this year, I got to experience an entirely new aspect of my fellow attendees. I couldn’t walk 10 feet without someone asking for my photograph. I became accustomed to responding to “Hey Zatanna!” Though being the ridiculously fast walker that I am, I’d often hear “Hey it’s Zatann- and she’s gone,” as I darted from booth to booth.

    Because of the costume, I didn’t carry around a schwag bag after Preview Night. I’ve picked up all of the freebies before, and this year I wanted to spend more time exploring, less time line-standing. So, one night as I was taking the Trolley back to my friend’s apartment in Hillcrest, I was chased down by another Con-goer. As I was about to hop off at my stop, this man held out his hands full of random freebie buttons and keychains and a usb drive shaped like a Star Trek communicator badge. He insisted that I take them since I hadn’t collected any of my own. I didn’t have time to explain, so I gushed my thanks before hopping off the Trolley with my heart feeling like it was going to burst.
    Nerds are so great.

    But there are some things I need to remind myself for next year:
    1. No one is ok with a Zatanna that wears Chuck Taylors. Next year she will wear heels.
    2. She also needs an extra pair of white gloves. Flip through the program book enough, and they will quickly become grey gloves.
    3. Bring my own camera.
    4. Meeting up with friends from Twitter requires more coordination. After 4 days of being just short of having “Yakety Sax” playing in the background while trying to end up in the same place, I finally got to meet my friend Daniel. Next year, I vote we pick a panel, any panel (except one in Hall H) and call it a date. (The more cheese-tastic the panel, the better.)
    5. Have my story completed before the 41st Comic-Con. Not particularly for the Con, but it’s sort of an appropriate deadline to set for myself, I think.

  • May 3rd, 2009

    I’d go the whole wide world.

    Posted by LA in Breakfast, Brunch, Eggs, Recipes, Salmon, Seafood


    I have no idea what to call this. How about Salmon and Spinach Benedict with a Mock Wasabi Hollandaise? I don’t know if it counts as a benedict variation if there’s nothing starchy involved. But we’re going to pretend, since it tasted really awesome anyway.

    Mock Wasabi Hollandaise
    1/2 c. Kewpie mayonnaise
    2/3 t. wasabi powder (or to taste)
    2 T. orange juice
    1 t. grated orange peel
    1 t. fresh lemon juice

  • Whisk mayonnaise, wasabi, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend.
  • Cover and refrigerate until use.
  • Salmon and Spinach Benedict
    6 oz canned salmon
    4 oz baby spinach, coarsely chopped
    2 scallions, minced
    1 t. finely grated peeled fresh ginger
    1/4 t. kosher salt
    1/4 t. black pepper
    1 large egg white
    1 T. soy sauce
    Vegetable oil for brushing skillet
    2 large eggs

  • Break apart salmon, then stir together with spinach, scallions, ginger, salt, and pepper in a large bowl until well combined.
  • Beat together egg white and soy sauce in a small bowl and stir into salmon mixture, then form into 2 patties.
  • Heat a nonstick skillet over moderate heat until hot and lightly brush with oil. Cook patties, carefully turning once, until golden brown and cooked through, 6 to 7 minutes total.
  • While cooking patties, boil water in a pan that is at least 3 inches deep. Reduce to a simmer, and slip eggs carefully into slowly simmering water. Cover and turn off heat. Cook 3 to 5 minutes, depending on firmness desired.
  • Remove eggs from water with a slotted spoon. Allow to drain well.
  • Place egg on salmon patty, and spoon sauce on top. Garnish with cracked pepper.
  • A couple of things.

    First, I realize that not making an honest-to-goodness hollandaise sauce might be considered blasphemy to some, but preparing these recipes has made me all the more aware of what I end up consuming. And the thought of eating a cup of butter in the form of hollandaise kind of made me feel sick.
    Mayonnaise, bearnaise, hollandiase, aioli. They’re all cousins, right? So I made a mayonnaise-based sauce, and it suited the dish perfectly.

    Second, I’d like to point out that this dish, like most of what I cook, was thrown together from the randomness that I could gather together from my kitchen. I wish I could say that I actually plan things ahead. Instead, it was more like me sleeping in, waking up and rummaging through my fridge, and trying to figure out what I could make from salmon and eggs.
    Not very glamorous. But I do wear an apron with pink parakeets on it. So, maybe a skoche glamorous.

    February 8th, 2009

    In honesty, it’s been a while.

    Posted by LA in Recipes, Rice, Shrimp


    Garlic shrimp, and spinach and rice with lime.

    Shrimp
    1 T. butter
    1/2 medium bell pepper, diced
    6 stalks asparagus, trimmed
    3 cloves garlic, minced
    6 medium shrimp, peeled and deveined
    kosher salt
    ancho chili pepper

  • In heavy skillet, heat butter on high until foaming stops, but doesn’t brown. Saute bell pepper and asparagus until soft.
  • Reduce heat to medium, add garlic. Bring to a simmer. Add shrimp and salt to taste. Stir well. Cook at medium until shrimp turn pink.
  • Sprinkle with chili pepper to taste.

    Rice
    1/2 T. unsalted butter
    1 shallot, finely chopped
    1/3 c. long-grain white rice
    1 c. vegetable broth
    1/2 T. extra-virgin olive oil
    3 cloves garlic, chopped
    8 oz. spinach, tough stems discarded
    kosher salt
    fresh ground black pepper
    chili flakes
    1 t. fresh lime juice

  • Heat butter in heavy saucepan over moderately low heat until foam subsides, then cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes.
  • Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes.
  • Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes. Remove from heat and let stand, covered, until ready to use.
  • While rice is cooking, heat oil in a heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute.
  • Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes.
  • Stir in lime juice, then add rice and stir until just combined. Season with salt and pepper.

    I’ve not gotten near enough sleep the past few days. And this is good.

  • September 21st, 2008

    They’re the ones you would think I would say if there was a me for you.

    Posted by LA in Recipes, Seafood


    Rockfish tacos! I’m about to leave town for a week, and needed to ransack my apartment for perishable groceries. Here is the extremely tasty result.

    Sauce
    3 T. Kewpie Mayonnaise
    1/2 t. ancho chili pepper
    1 t. white miso paste
    1/2 t. chili paste

    Fish tacos
    8 oz rockfish fillet
    4 T. extra virgin olive oil
    3 T. light soy sauce
    2 T. white wine vinegar
    1 clove of garlic, crushed
    1 t. kosher salt
    1 t. fresh cracked black pepper
    leek, sliced thin
    baby arugula
    lime
    pocket pita bread, cut in half

  • Mix Kewpie, chili pepper and paste in a small bowl. Refrigerate.
  • Mix olive oil, soy sauce, vinegar and garlic in shallow bowl. Turn fish in oil mixture to coat. Sprinkle fish with salt and pepper.
  • Broil until flaky, and just opaque in center.
  • Spread sauce inside pitas. Stuff with fish.
  • Toss arugula with lime juice, stuff in pita with sliced leek.

    Okay, so I have to say I didn’t have high expectations for this one.
    Black beans with Oaxaca cheese would’ve been a great side dish. Grilling the fish instead of broiling would’ve been cool too. The pita I had wasn’t very fresh. I was all down on the results before I was even halfway finished preparing the dish.
    Anyone that knows me and my cooking knows I don’t tend to run around exclaiming its awesomeness. But, g.d., these pseudo fish tacos were ridiculously good. Pretty high up there on my list of cooking experiments I hope to recreate soon. Except for the part where I stabbed my gums with a fish bone. Not looking to recreate that. I need to work on my fish-cleaning skills.

    So, I guess, Happy Hispanic Heritage month?
    I am celebrating with perhaps the whitest recipe for tacos ever.
    How white am I? I had an all-out argument with a co-worker who refused to accept that I am in fact half Mexican. She almost had me doubting it for a moment.

    I’m going home next week. I’ll be updating with lots of photos of all the local kine foods I’ve been missing so hard the past year or so.
    Lack of time to go biking lately has left me a bit squishier than I like, and a chance to eat Leonard’s and Zippy’s for a week isn’t going to help, I think.

  • August 23rd, 2008

    If I had some more time to spend, then I guess I’d be with you my friend.

    Shrimp wonton noodle soup with kamaboko. I know, I know. Comfort food much? I could’ve added some bok choy to make it a lot prettier, but it was late, and I wasn’t in the mood to go hunting down fresh veggies. The wonton took forever to finish, so the sooner they could get in my tummy, the better.

    Shrimp wonton
    1 c. (about 1/2 pound) ground chicken
    8 medium shrimp, peeled, deveined, finely chopped
    1 green onion, finely chopped
    1 t. soy sauce
    1 t. dry sherry
    1/4 t. white pepper
    20 wonton skins
    1 small dish of water

  • While filling your wonton, bring a large pot of water to boil.
  • Mix the chicken, green onion, soy sauce, sherry and pepper together to form a smooth paste. Add shrimp.
  • Scoop about 1 t. of filling onto the center of each wonton skin.
  • Dab your finger in water dish, then run it around 2 adjoining edges of each wonton skin to dampen.
  • Fold the wonton skins over to form triangles. Press the edges firmly all the way around to seal. Set filled wontons aside (don’t let them touch or they’ll stick together). Repeat with remaining wonton skins until all are made.
  • Gently lower the wonton with a slotted spoon into the boiling water, dropping them in successively one by one, so they don’t stick together. Boil until the meat is cooked and the wontons float; about 4 to 5 minutes. Wonton you don’t use can be frozen (don’t let them touch when you wrap them) to be used later.
  • Remove with a slotted spoon and drain.
  • Soup stock
    4 c. chicken broth
    fresh kai lan or bok choy
    1 T. soy sauce
    1/2 t. sesame oil
    1 green onion, chopped
    1 small garlic clove, finely minced

  • While the wonton are cooking, heat the chicken broth until boiling.
  • Stir in your chosen veggie, soy sauce, garlic and sesame oil. Cook for 1 minute, until the veggie softens.
  • Ladle the soup into a large bowl. Add lamian and wonton. Garnish with green onion, sesame seeds, or kamaboko.
  • So, I didn’t exactly pick the most complicated recipe to offer as penance for being absent for so long. But while grocery-shopping I did pick up ingredients for a curry dish or two as well as everything I need to make a batch of malasadas, so I will hopefully be posting those soon.

    The other night, a friend and I spent some time wandering around the Loop. We ended up settling at Meshuggah’s to caffeinate ourselves and sit around and talk about things like art and religion and whether or not collecting Hello Kitty paraphernalia is cooler than collecting fairies. (Anyone who has seen my apartment knows my vote.)
    At some point, a very nice and normal looking guy in his late 20’s joined our conversation. He had glasses, a pipe, a beard, a wedding ring, and a Blackberry filled with dozens of photos of maybe the most adorable baby in the world. He told us about coming to St. Louis to get his Masters in philosophy, about how much he loves The Office, about how he was 4 hours away from his wife and child, about how he felt about education, art, religion, cable television, and what the idea of the “cougar” means for girls my age trying to get dates.
    I didn’t really think the conversation could be more entertaining, or more random.
    Suddenly, he gets serious. Sort of. He asks if he can be perfectly frank and get our honest opinion on a situation he’s in. He says, “So, I have a date next weekend.”
    Ohhh-kaayyyy.
    Fast-forward through our puzzled looks, and our polite questions that could easily be translated as “What the hell?” and we’ve learned that this date is with a girl that he has no feelings for and has not informed of his non-single status.
    My friend was very clear to him how she felt. What he wanted – which he described as “having his cake and eating it too” – was utterly despicable. While I felt similarly, I tried to ask questions to point his brain in the right direction.
    Q: “Would sex with this new person be worth losing your wife and child when she found out?”
    A: “No, my wife wouldn’t leave me. She’s too nuts about me.”
    Q: “How would you feel if you had discovered that your wife had done same thing?”
    A: “I wouldn’t really mind that much.”
    Ohhh-kaayyyy.
    He argued that it was harder for a man to remain monogamous. He said women didn’t need sex the same way men did. Every reason we gave for him to simply go home for the weekend instead of seeing this new girl was met with an excuse.
    As the barista from Meshuggah gave a last call and we started to get up to leave, all we could do was ask this man to go talk to his wife so that – at the very least – she could make an informed decision as to whether she should stray or remain faithful, the same as her husband.
    He had told us his real name, where he lives, and where he goes to school. As we left, he seemed nervous, and suggested he’d prefer we not try contacting his wife. I joked about blogging about it instead.

    I don’t want to marry this man. I don’t want to be sitting at home with an adorable 5-month-old while my husband discusses cheating on me with a couple of strangers.
    The idea is a little bit terrifying.

    May 28th, 2008

    Science must be served!

    Posted by LA in Recipes, Rice, Seafood


    Baked ocean perch with a mustard-basil glaze, and a spinach, tomato, and whole grain rice salad. This was sort of an experiment. I bought the perch not really knowing what I was going to end up doing with it. I love when cooking makes me feel like a mad scientist.

    Mustard-basil perch:
    ocean perch filet
    1 green onion, sliced
    1 T. unsalted butter
    1 t. brown sugar
    1 t. maple mustard
    1 T. fresh basil, chopped

  • Preheat oven to 450 degrees. Melt butter in a ramekin in preheating stove. Add sugar, mustard, and basil.
  • Remove skin and place filet on very lightly buttered baking dish. Glaze with mustard mixture and sprinkle with green onion. Bake for 10 minutes.

    Spinach, tomato, and rice salad:
    1/2 c. whole grain rice (brown rice, red rice, pearled barley, rye berries)
    1 T. white wine vinegar
    1/2 t. kosher salt
    spinach
    sweet cherry tomatoes
    cracked black pepper

  • Bring 1 c. water to boil in medium saucepan. Mix in rice and kosher salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to small bowl; fluff with fork and let cool.
  • Pour vinegar over rice. Add tomatoes and spinach and toss to combine. Season with salt and pepper.

    Okay. I know I put way too much green onion in this recipe. And if I were cooking for anyone but myself, I would likely not be so heavy-handed with them.
    Green onion : Me :: Sun-dried tomato : Late 90s housewives
    It’s my own personal trend. Maybe I’ll grow out of it someday, but until someday happens, expect me to add green onion to pretty much anything I feel like.
    At least, if I ever end up in an Iron Chef-type competition where the main ingredient is green onion, I will be well-prepared.

    After seeing Crystal Skull a second time (and from the same seat in the same theatre, no less) I have realized what was wrong the first time around.
    I was watching the movie in 2008.
    Indiana Jones fits in the late 80s/early 90s. If Temple, my (previously established) all-time favorite Jones movie, were released today, I would likely feel the same about it. Too much goofiness, nice action sequences, hot Harrison Ford, and “really, I don’t think I can buy this guy surviving (add your favorite ridiculously un-survivable Indy shenanigans here).”
    So, maybe there was some improvement in a second viewing.
    Regardless, I’m going to end up buying the dvd box set so that I can avoid buying a later one that will include Shia LaBoeuf playing an even bigger part in the franchise.

  • May 25th, 2008

    Missouri: Where they never feed you snakes before ripping your heart out and lowering you into hot pits.

    Posted by LA in Film, Recipes, Seafood


    Gingered shrimp with soup noodles and kai lan. There has been much time for insanity the past couple of days. This has left me with no time for grocery shopping. Thus, I now present lastminutecobbledtogetherdinnerforLA.

    lamian
    kai lan, blanched
    2 c. vegetable broth
    1 egg
    2 t. sesame oil
    2 T. rice vinegar
    1 t. fresh cilantro, chopped
    1 T. ginger, minced
    1/2 t. white pepper
    2 t. honey
    6 medium shrimp, peeled, deveined, brined
    2 green onions, chopped
    2 garlic cloves, minced

  • Mix vinegar, cilantro, ginger, and honey in small bowl. Season shrimp with salt and pepper. Heat 2 t. sesame oil in heavy skillet over medium-high heat. Add green onions and garlic; sauté until aromatic, about 3 minutes. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes.
  • Cook noodles in vegetable broth until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl.
  • Poach the egg in remaining vegetable broth, and pour over noodles. Add kai lan and shrimp. Garnish with cracked pepper.

    For this recipe I sort of mish-mashed a bunch of familiar ideas together to make something new.
    I was standing in the kitchen, looking at the peanut butter and bananas I’d just set out to make maybe my 8th ‘nanner in a week, and I thought “I can do better.”
    Not that the ‘nanner isn’t capable of great things. Perhaps someday it will earn its place with its very own recipe entry. Maybe.

    I saw Indiana Jones and the Kingdom of the Crystal Skull recently.
    What I don’t understand is this: How can films like The Mummy and National Treasure borrow so heavily from the Indy franchise and still remain successful, while Indy borrowing these bits back makes for hilarity of the variety that I doubt neither Spielberg or Lucas intended?
    Monkeys? Beating up on villians? Really? Really?
    What happened to the Indy that pushed for the MPAA to create a PG-13 rating?

    The first and only Indiana Jones movie I experienced when I was little was Temple of Doom.
    This may have created a bias. Temple and Terminator 2: Judgement Day were the only films my father owned in English. Whenever I spent time at his house, I watched them backwards and forwards, and by the time I was 12 I could repeat every bit of the dialogue back to you, word for wonderfully quippy word. (Seriously, one of the best lines in any Indy movie has to be Short Round’s exclamation of “Dr. Jones, no time for love!”)

    By the time I got around to seeing Raiders and Last Crusade, I was a bit thrown off by the sudden shift to more Euro-centric adventures. The Indy I knew and loved was running across precarious rope bridges with a machete, not making eyes at German double-agents in Venice.

    Technically, Temple is Indy’s first film adventure. And it shows. You can see him still a bit intoxicated with the idea of “fortune and glory.” But not so much as to prevent him from risking his life to help a desolate village. Indy embarks on his quest for the Sankara stone due to completely unpredictable circumstance – literally dropped right in the thick of it . At least in the other films, he had a choice.

    I could go on about the great use of sidekicks, superior action sequences, or surplus footage of Harrison Ford sans khaki shirt. All would be more reason to hold Temple of Doom above all 3 (I hesitate to say 4) Indiana Jones films.

    But maybe a wee (itty bitty) bit of me enjoys having a favorite that is least-liked by most.

  • May 16th, 2008

    You know the score, I wouldn’t want you sleeping on the floor.

    Posted by LA in Recipes, Rice, Seafood


    Shrimp risotto. Quick and tasty. I mean, who knows when I’ll be home next to eat another meal. I’ll take it when I can get it.

    3 c. low-salt vegetable broth
    1/2 c. dry white wine
    3 T. butter
    2 t. minced garlic
    1/4 t. ancho chili pepper
    1/4 t. white pepper
    6 uncooked large shrimp, peeled, deveined, brined
    1/3 c. finely chopped onion
    1 c. arborio rice
    chopped green onion

  • Bring broth and 1/4 c. wine to simmer in medium saucepan. Reduce heat, keep hot.
  • Melt 1 T. butter in medium skillet over medium heat. Add 1 t. garlic and chili pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/4 c. wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
  • Melt remaining 2 T. butter in heavy large saucepan over medium heat. Add onion and remaining 1 t. garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 1 c. broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 c. at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
  • Stir shrimp and green onion into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with fresh grated parmesan.

    Ok, so I know that parmesan on a seafood risotto is a no-no. But I love cheese too much not to put it on everything ever.
    And as I have done with many a risotto before, I have made waaaaay too much. Good news for tomorrow’s bento.