Shrimp Saffron Risotto

February 27, 2014 Leave a Comment
Shrimp Saffron Risotto

Shrimp Saffron Risotto

 

I got this recipe in Newsday, January 23, 2014.  It’s for Shrimp Saffron Risotto; I’ve had mushroom, and a Vegetable Risotto, which were very good.  So when I saw this Shrimp Saffron Risotto, I thought that it might be tasty…hope you like it.

 

Shrimp Saffron Risotto Recipe

Shrimp Saffron Risotto

 

5 to 6 cups reduced sodium, fat-free chicken broth

1 Tbsp. olive oil

2 shallots, chopped

½ link (about1 ½ oz. cured chorizo, very thinly sliced

1 ½ cups Arborio rice

½ cup dry white wine

½ tsp. saffron threads, lightly crushed

1 lb. peeled and deveined medium shrimp

1 cup thawed frozen peas

¼ tsp. freshly ground black pepper

½ cup chopped fresh basil

 

Bring chicken broth to a boil in a saucepan; immediately reduce heat and keep warm on low.

Heat the oil in a large Dutch oven over medium heat.  Add the shallots and chorizo and cook, stirring occasionally with a wooden spoon, until the shallots soften, 3-4 minutes.  Add the rice and cook, stirring 1 minute until it is well coated.  Stir in the wine and saffron and cook, stirring constantly, 1 to 2 minutes, until the liquid is almost completely absorbed.  Add 1 cup of the hot broth and cook, stirring constantly, until the liquid is almost completely absorbed.  Continue cooking and adding broth, 1 cup at a time, stirring and allowing the liquid to be absorbed before the next addition.  This process takes about 20 to 22 minutes; the rice should be creamy but with a slight chewiness in the center.

Add the shrimp and peas and cook, stirring gently, 2 to 3 minutes, until the shrimp is pink and cooked through.  Remove from the heat and stir in the pepper and basil.  Add salt to taste and serve immediately.         4 servings

 

(Recipe for Shrimp Saffron Risotto came from the Newsday, January 23, 2014)

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Pasta Primavera

August 1, 2013 Leave a Comment
Pasta Primavera

Pasta Primavera

In 2oo2 Eating Light – 76 Delicious Low-Fat Recipes, this magazine was the BEST according to me.  Because it has so many recipes (breads, burgers, soups, stews, etc.), I think I tried just about every one of them.  But the Pasta Primavera was simply the best one in my opinion.

 

Pasta Primavera Recipe

Pasta Primavera

12 oz. fettuccine pasta (or ziti)

¼ cup olive oil, divided

12 oz. raw medium shrimp, shelled and deveined

1 cup bagged baby carrots, sliced in rounds (cut thin)

2 cups small broccoli florets

2 cups sugar snap peas

1 yellow bell pepper, cut into narrow strips

2 tsp. minced garlic

¾ tsp. salt

¾ tsp. pepper

1 pint cherry or grape tomatoes, halved

½ cup fresh basil, cut into thin strips

1/3 cup shredded Parmesan cheese

Cook pasta according to package directions; drain and reserve.

Meanwhile, in a large skillet, over medium heat, heat 1 tablespoon oil.  Add shrimp; cook 2 to 3 minutes, until just cooked through; transfer to plate.

Heat remaining oil in skillet.  Add carrots, broccoli, peas, bell pepper, garlic, salt and pepper.  Cook 5-7 minutes, until vegetables are crisp-tender.  Add halved tomatoes and reserved shrimp.  Cook 1 minute, or until heated through.

In reserved bowl, combine reserved pasta, shrimp-vegetable mixture, basil, and cheese; toss to mix well.

(Recipe for Pasta Primavera was in Eating Light magazine, March 19, 2002)

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Surf ‘n’ Turf Dinner

February 12, 2013 Leave a Comment
Surf 'n' Turf Dinner

Surf ‘n’ Turf Dinner

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

 

Beef and seafood makes a tantalizing twosome in this classic entrée.

                                Coleen Gonring                                                      Brookfield, Wisconsin

Surf ‘n’ Turf Dinner Recipe

Surf ‘n’ Turf Dinner

2 tsp. finely chopped onion

1 garlic clove, minced

1 Tbsp. olive oil, divided

1 Tbsp. butter, divided

2 Tbsp. beef broth

8 uncooked medium shrimp (about ¼ Lb.), peeled and deveined

2 tsp. minced fresh parsley

2 beef tenderloin steak (6 oz. each, 1 ½ – 2 inch thick)

In a small skillet, sauté the onion in garlic in 1 ½ teaspoons oil and 1 ½ teaspoons butter until tender.  Add broth; cook and stir for 1 minute.  Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes.  Stir in parsley.  Cut a pocket in each steak; place three shrimp in each pocket.  Cover remaining shrimp in broth mixture; keep warm.

In a large skillet, heat remaining oil and butter over medium-high heat.  Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium), turning once.  Top with reserved shrimp and broth mixture.       2 servings

 

(Recipe for Surf ‘n’ Turf Dinner is from www.tasteofhome.com, 2012)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Borrelli’s Shrimp Francese

January 21, 2013 Leave a Comment
Borrelli's Shrimp Francese

Borrelli’s Shrimp Francese

On Long Island there is a place called Borrelli’s Restaurant, they have been there since 1955.  I have eaten at Borrelli’s about eight times, and there is always a crowd waiting for a table.  The restaurant was featured in Long Island Trends for Borrelli’s  Shrimp Francese, so here goes.  

Borrelli’s Shrimp Francese Recipe

Borrelli’s Shrimp Francese

20 medium-large shrimp (approximately 1 ¼ Lbs.)

1 cup flour

3 eggs, beaten

6 Tbsp. butter

Salt and pepper to taste

2 Tbsp. lemon juice

½ cup dry white wine

*     ATTENTION    *     ATTENTION      *

I’ve added “SAVORY” meals such as beef, chicken, pork and fish to Annette’s Sweet Treats.  Hope you like it.

Peel, de-vein and butterfly shrimp; leaving tail attached.  Dredge on flour.  Shake off excess and dip in beaten eggs.  Heat the butter in a large heavy aluminum skillet.  (DO NOT USE AN IRON SKILLET, WHICH TENDS TO DARKEN SHRIMP). 

Sauté shrimp until lightly golden on both sides.  Sprinkle with salt and pepper to taste.

Sprinkle lemon juice over shrimp and add white wine.  Simmer uncovered stirring gently for a few seconds.  Garnish with fresh parsley and lemons.  Serve immediately.

(Recipe for the Borrelli’s Shrimp Francese was in Long Island Trends, January 2013.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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