Seafood Primavera

July 8, 2013 Leave a Comment
Seafood Primavera

Seafood Primavera

The sauce in this recipe from Jennifer VonGroven is so delicious, you may want to double it and use it to toss with steamed veggies or as a dip for fresh bread.

 

Seafood Primavera Recipe

 

Seafood Primavera

1 ½ lbs. fresh or frozen shrimp, deveined (1/2 lb. fresh or frozen unseasoned mussels, but I’m not a lover of mussels)

¾ pkg. angel hair or your favorite pasts

1-2 Tbsp. CHICKEN or VEGETABLE SOUP BASE

1 cup asparagus, cut into 1 inch pieces

2 Tbsp. olive oil

1 ¼ tsp. PENZEYS MINCED GARLIC, or 5 cloves fresh garlic, minced

2 shallots, minced

2 tsp. butter

¼ white wine

4 green onion, chopped and divided

¼ cup fresh parsley, chopped

1 Tbsp. FOX POINT SEASONING (or SUNNY PARIS or MURAL OF FLAVOR)

1 cup grated Romano cheese

1 large lemon (1/2 juiced, ½ thinly sliced)

¼ tsp. salt, to taste

¼ – ½ tsp. PENZEYS FRESHLY GROUND PEPPER

 (HIGHLIGHTED – are found in PENZEYS SPICES)

Prepare the seafood for cooking.  Clean and rinse the shrimp.  If the seafood is frozen, it does not need to be completely thawed, but do not clean it well since it’s going straight from pot to plate.

Bring a large pot of water for the pasta to a boil.  Add the SOUP BASE and stir.  Add the pasta and cook until al dente.  Reserve ¼ cup of pasta water when draining.  Place in a serving bowl and toss with a bit of olive oil.

Steam or pan-cook the asparagus in olive oil until just starting to get tender, but not wilted.  In a separate large pan with a lid, heat the olive oil over medium heat.  The oil is ready when you can either smell it or notice just a bit of steam rising from the pan.  Toss in the garlic and shallots, and cook until tender and just starting to brown.  Add the butter, white wine, half the green onion, the parsley and FOX POINT, cover, and cook the wine is reduced to about half or less.

Remove the lid, add 3 tablespoons of the reserved pasta water, the shrimp.  Cover and allow to steam for about 3 minutes (if liquid is evaporating too quickly, add the remaining pasta water).  Stir in the cheese and cook for about 1 minute with the cover off.  Squeeze the juice from one half of the lemon over the seafood and remove from heat.  Stir well to get all the good flavor from the bottom of the pan, salt and PERRER to taste.  Add the asparagus, remaining green onion and the seafood mixture to the pasta and toss to combine.  Garnish with extra grated Romano, black pepper and lemon slices.

(Recipe for Seafood Primavera was in Penzeys Spices catalog)

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Grilled Vegetable Orzo Salad

April 18, 2013 Leave a Comment
Grilled Vegetable Orzo Salad

Grilled Vegetable Orzo Salad

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

In-season veggies make tasty additions to this salad.  It’s perfect for picnics.

Grilled Vegetable Orzo Salad Recipe

Grilled Vegetables Orzo Salad

1 ¼ cups uncooked orzo pasta

½ lb. fresh asparagus, trimmed

1 medium zucchini, cut lengthwise into ½ inch slices

1 medium sweet yellow or red peppers, halved

1 large Portobello mushroom, stem removed

½ medium red onion, halved

Dressing:   1/3 cup olive oil

¼ cup balsamic vinegar

3 Tbsp. lemon juice

4 garlic cloves, minced

1 tsp. lemon-pepper seasoning

Salad:   1 cup grape tomatoes, halved

1 Tbsp. minced fresh parsley

1 Tbsp. minced fresh basil

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) crumbled feta cheese

Cook orzo according to package directions.  Meanwhile, place vegetables in a large bowl.  In a small bowl, whisk dressing ingredients.  Add to vegetables and toss to coat.

Remove vegetables, reserving dressing.  Grill mushrooms, pepper and onion, covered. Over medium heat 5-10 minutes or until tender; turning occasionally.   Grill asparagus and zucchini, uncovered, 3-4 minutes or until tender, turning occasionally.

When cool enough to handle, cut vegetables into bite-size pieces.  In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine.  Served at room temperature or chilled.  Just before serving, stir in cheese.

(Recipe for Grilled Vegetable Orzo Salad was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

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Shrimp and Spring Vegetable Risotto

April 8, 2013 Leave a Comment
Shrimp and Spring Vegetable Risotto

Shrimp and Spring Vegetable Risotto

We’ve pumped up the flavor by adding the shrimp shells and tails plus the vegetable trimmings to the simmering stock.  But if the time is tight, you may omit this step and still enjoy a deliciously light risotto.

Shrimp and Spring Vegetable Risotto Recipe

Shrimp and Spring Vegetable Risotto

8 oz. shell-on uncooked medium shrimp (31 to 35 count)

4 cups lower-sodium chicken broth

1 ¾ cups water

8 oz. asparagus

1 cup sugar snap peas

2 tsp. olive oil

1 medium onion, chopped

1 large carrot, diced

¾ cup Arborio rice *

1/3 cup dry white wine

1/3 cup grated Parmesan cheese

1 tsp. grated lemon peel

1 tsp. butter

Peel and devein shrimp, reserving shell and tails.  Bring broth and water to a simmer in large in large saucepan.  Meanwhile, snap off a tough ends of asparagus, reserving trimmings for flavoring broth.  Peel spears if desired; cut into ¾ inch pieces.  Pull off ends and strings from sugar snap peas, reserving trimmings for broth.  Cut in half diagonally.

Add shrimp shells and tails, end of asparagus and the pea trimmings to broth.  Simmer, partially covered, over-medium heat 20 minutes.  Strain into large saucepan, pressing on solids to extract maximum flavor; discard solids.  Bring to a simmer over medium heat.  Reduce heat to low; keep broth at a simmer.

Heat oil in large wide saucepan over medium heat until hot.  Cook onion and carrot 2 to 3 minutes or until softened but not browned, stirring occasionally.  Add rice; cook and stir 30 seconds.  Add wine;  cook and stir 30 seconds or until almost evaporated.  Add 1 cup of the hot broth; cook and stir until most of the liquid has been absorbed.  Continue adding broth ½ cup at a time, waiting until most of it has been absorbed before adding more, stirring occasionally.

Ten minutes before rice is done cooking, stir in asparagus and sugar snap peas.  Cook and stir 5 minutes, adding broth as needed.  Stir in shrimp; cook and stir 4 to 5 minutes or until shrimp turn pink, vegetables are tender and rice is tender with slight firmness to center, adding broth as needed.  (Risotto should have creamy, not soupy, texture.)  Remove from heat; stir in cheese, lemon peel and butter.

TIP:  *Arborio rice is an Italian short-grained rice.  The fat grains are very starchy and, therefore, perfect for making risotto because the excess starch helps create the creaminess necessary to this rice dish.

(Recipe for Shrimp and Spring Vegetable Risotto was in Cooking Club magazine, April/May 2011.)

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