Lemony Shrimp Risotto

There are two problems I sometimes face when sitting down to write a blog post. The first is a lack of recipes to share, or a lack of a photograph to go with a new recipe. I just feel that I can't share a recipe without some sort of visual aid. I think it makes the post more inviting and hopefully encourages people to make something new. The other problem I face is writer's block. I just simply cannot get myself to write anything, even if I have a ton of new recipes to share. It's not that I don't want to share them - because I definitely do - but I can't seem to figure out how to do so. This past week has been one of those times. I have several recipes, with photos, that I want to share with you, but I've been unable to put anything into writing. It's not like I usually have anything particularly profound to say, but I try to have some sort of story to go along with the food. I could just write out a recipe, and I'm sure there are plenty of people who never actually read food blogs, they just scroll down to the recipe (yes, I too am guilty of this on occasion). But for those people who do want to read something, I like to oblige. So when I have nothing to say, I end up not posting for awhile.

So instead of trying to come up with something clever for today's post, I decided to simply share with you my dilemma. I'm sure anyone who's ever written anything - a journal, a school paper, a book - has experienced some sort of writer's block, so hopefully you can forgive my lack of recent posts. I will do my best to overcome this block and share with you some new recipes. This first one is pretty simple, despite the sometimes scary thought of making risotto. Yes, I do recommend stirring it as much as possible while it cooks. But don't worry if you have to step away for a minute to do something else. Just make sure there's always plenty of liquid in the pot so that the rice doesn't dry out or potentially burn. The lemon zest and juice add a great brightness to this dish while the creaminess of the risotto makes it luxurious and comforting. This is definitely a dish that can transfer from winter to spring with no problem. To make it even more spring-like, stir in some sliced asparagus spears a minute or two before adding the shrimp and you've got a fresh dish, all in one pan.

Lemony Shrimp Risotto (serves 2, with leftovers)

• 4-5 cups low-sodium chicken stock (or combination of stock and water)
• 1 tbsp olive oil
• 1/2 medium onion, chopped (about 3/4 cup)
• 6-8 oz sliced mushrooms
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup arborio rice
• 3 tsp lemon zest & 2 tbsp juice, from 1 lemon
• 1/3 cup dry white wine
• 1 lbs shrimp, peeled and deveined
• 1 tbsp fresh tarragon, chopped

In a small saucepan, heat chicken stock over medium-low heat.
In a large pan, preferably with straight sides, heat olive oil over medium heat.
Saute chopped onions until soft, about 8 minutes.
Add mushrooms and saute until soft and lightly browned, about 6 minutes.
Season with garlic, salt and pepper and cook for another minute.
Add rice and cook for another couple of minutes to toast rice.
Add lemon zest and deglaze the pan with white wine, scraping up any bits from the bottom.
Once the wine is almost absorbed, add about 3/4 cup of stock.
Stir mixture until stock is almost absorbed and then add more stock, by about 1/2 cup at a time.
Continue stirring and adding stock until rice is tender and creamy, about 18-20 minutes cooking time.
When rice is just about tender, stir in shrimp, cooking until shrimp is fully pink, about 5 minutes.
Remove pan from the heat and stir in chopped tarragon and lemon juice. Add a pinch more salt and pepper, if needed.
Cover pan and let sit for 2 minutes before serving.

For a printable recipe click here


Lemony Shrimp Risotto

Shrimp and Avocado over Wilted Arugula

I found myself with the dilemma last night of leftover produce in my fridge but a desire to eat something different. With a hefty amount of arugula and basil, my first instinct was to make pesto. The two greens go great together and, add a few toasted walnuts or almonds, you've got a great pesto on your hands. However, I have made a lot of pesto recently. Traditional basil, cilantro and even a corn pesto have all made their way into my meals over the past few weeks. It's not that I don't love pesto--because clearly I do--it's just that I wanted to use that arugula in a different way. I wanted to mellow out that peppery bite without losing it altogether. And I wanted to use it as a background for a lot of other delicious flavors.

 I thought in terms of a salad; the good kind of salad where the lettuce is mostly used as a bed to hold a bunch of other great ingredients. And when mixed together, you have bites full of lots of different flavors as opposed to just a lot of lettuce. That's my kind of salad. So this is what I came up with. A simple sauteed mix of sweet shrimp, juicy tomatoes and meaty mushrooms. And then to finish it off I added that peppery arugula and creamy avocado.  Full of color, full of flavor and definitely not your everyday salad. The warm shrimp wilt the arugula, taking away some of the bite and turning it into a cross between a sauteed green and a lettuce. Chicken could be substituted for the shrimp but I would saute it separately and then toss everything together at the end. This salad makes for a great, healthy meal with some toasted bread or pita points.

Shrimp and Avocado over Wilted Arugula (serves 4)

• 2 tbsp olive oil, divided
• 4-5 oz mushrooms, sliced (I used baby bellas)
• 1 clove garlic, minced
• 1 pint cherry or grape tomatoes, halved
• 1 pound shrimp, peeled and deveined
• 1 tsp lemon zest
• 2 tbsp lemon juice, divided, from 1 lemon
• 4 tbsp fresh basil, chopped
• 4-5 cups arugula
• 1 avocado, peeled, pitted and cubed
• Salt and pepper

Heat 1 tbsp of olive oil in a large saute pan over medium heat.
Saute mushrooms until they begin to brown, about 5-8 minutes.
Add garlic, season with about 1/2 tsp salt and 1/4 tsp pepper, and saute for another minute.
Add cherry tomatoes, stirring to combine, and cook until soft, about 5 minutes.
Add shrimp and cook until fully pink, another 8 minutes or so.
Toward the end of cooking, add lemon zest, 1 tbsp of lemon juice, and 2 tbsp of basil.
If there's a lot of liquid in the pan, drain some off before adding the shrimp to the arugula. 
In a large bowl, toss together arugula, sauteed shrimp mixture, and avocado.
Season with remaining olive oil, lemon juice, basil and a pinch more salt and pepper.

For a printable recipe click here


Shrimp and Avocado Over Wilted Arugula

Ceviche de Pescado (Fish Ceviche)

Nothing, in my opinion, beats fresh seafood eaten at the beach. There's something about smelling the ocean air and hearing the crash of the waves that makes seafood--or any food for that matter--taste so much better. I am also just happier in general when I am at the beach and in the sun. I was lucky enough to spend the last few days on the beach in Mexico and I definitely ate my fair share of fresh seafood. Although I can't quite recreate the sounds and smells of the beach, I like to make some of my favorite dishes from the beach and Mexico when I'm at home to keep those good feelings for as long as possible. This fish ceviche is an easy way to recreate the fresh tastes of seafood and citrus that are so popular throughout Mexico and the Caribbean. Ceviche is seafood marinated in citrus and is made in a variety of ways in different countries. The acid in the citrus "cooks" the seafood. Because this is a relatively slow process, it is best to marinate the fish for several hours or overnight to ensure that the citrus fully penetrates the meat. To speed the process, shellfish and shrimp can be quickly blanched before being marinated. This recipe uses thin white fish (I used tilapia), which will fully cook overnight. I made this particular ceviche for my cooking final in school, so the martini glass was for presentation. If you're serving guests, martini glasses make for festive containers but bowls would also work as you want to include some of the juices with the fish. Shrimp could also be used in place of the fish but I would recommend blanching it in boiling water for 30 seconds to 1 minute. You can also add any variety of chopped vegetables to the fish, such as onions and bell peppers. Different countries garnish their ceviches with any number of things, such as tortilla chips, popcorn, lettuce or avocado. Choose any garnish you like and enjoy this taste of the beach.

Fish Ceviche

• 12 oz white fish, such as tilapia, cut into 1/2 x 1 inch strips
• 1/2 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/2 cup fresh orange juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 garlic clove, minced
• 1 serrano chile, seeded and minced
• dash of hot pepper sauce
• 1 tsp parsley, chopped
• 1 tsp cilantro, chopped
• 1/4 cup green onion, minced (white section and 1 inch of green)

Soak the fish in lightly salted water for 1 hour; drain and rinse well.
Mix the citrus juices, olive oil, salt, garlic, chile and hot pepper sauce together in a small bowl.
In a small plastic zipped bag, combine the fish and the marinade.
Mix well and seal, removing as much air as possible.
Lay flat and refrigerate for at least 6 hours or overnight.
When the fish is cooked (opaque throughout), add the parsley, cilantro and green onions.
Add a squeeze of lime and pinch of salt if needed.
Serve the fish with a few tablespoons of the marinade and any garnishes you like.

For a printable recipe click here

Spicy Mussels Marinara

I love mussels and often order them when I'm out to eat. My favorites right now are those at Pop's Restaurant in Durham. They are nice and spicy with great flavors of garlic and tomatoes. Although I've had mussels at a number of different restaurants, I've never made them at home. For one reason, they aren't always available at the fish counter. And the other is that I just don't think to do so. But when Harris Teeter had mussels on special, I couldn't pass on the opportunity to try them at home. They are super easy to make and this simple sauce was delicious over pasta. Mussels are great because they tell you when they are done by opening up. Those that don't open aren't good anyway, and should be discarded. So next time your fish counter is selling mussels, definitely pick some up. The other ingredients are all things you can keep on hand. Be careful when adding salt to the sauce as the mussels add a lot of salt themselves.

Spicy Mussels Marinara

• 1 tbsp olive oil
  
• 1 shallot, diced small
• 1 garlic clove, minced
• 1/4 -1/2 tsp crushed red pepper flakes
• 1 15 oz can diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
  
• 1/2 cup dry white wine
• 1 bag mussels
• salt and pepper
  
• 1/2 pound pasta (I used whole wheat linguini)

Heat olive oil in a large pot with a lid.
Saute the shallot and garlic together for a few minutes.
Stir in the red pepper flakes and cook for about 30 seconds.
Add the diced tomatoes, oregano, basil and white wine.
Simmer for a few minutes to combine flavors.
Clean the mussels and discard any that are broken.
Toss the mussels in the sauce and cover.
Let them steam for about 3 to 4 minutes and then check them.
Remove any that are wide open, stir and recover.
Repeat this process a few times until most of the mussels are open; discard any that fail to open.
Taste the sauce and add a pinch of salt and pepper if needed.
While the mussels are cooking, cook the pasta in boiling salted water.
Portion the pasta out and spoon some of the sauce onto each portion.
Add the mussels and serve with an extra bowl for discarding the shells.

For a printable recipe click here

Blu Seafood and Bar: Branching out and loving it

I definitely have my favorite Durham restaurants and, like many people, I tend to stick to what I like. I know I'll have a good meal if I go to Watt's or Revolution or Nana's. But sometimes it's nice to try something different and, if I'm lucky, it might even turn into another favorite. I'm not sure yet if Blu Seafood will become a new favorite, but it was definitely a great new experience and I certainly won't mind going back a couple of times to determine it's status on my list of Durham favs. With a daily selection of oysters, a variety of crab dishes and other delectables from the sea, Blu offers more options of seafood dishes than any other local restaurant. But those who don't like seafood, don't despair, Blu also offers an entire menu section dedicated to dishes that are "not fish." But Gavin, my steak-loving fiance, ordered a fish dish and was blown away by how good it was. I think he even compared it to a filet mignon! As someone who generally orders seafood, I was thrilled with the wide variety of options. I'm definitely looking forward to going back and trying some new dishes, although the tuna tartare was so good I might have to order it again. Overall we were both incredibly impressed and very glad we decided to try something new.

Since they pride themselves on their fresh oysters, we started with a dozen of them raw. Unfortunately we ate every last one before I even thought to take a picture but I can assure you they were fresh, meaty and absolutely delicious. Definitely a great way to start the meal. I opted for two starters as my main course as there were too many that looked good to just have one. I chose the mushroom carpaccio for one: thinly sliced, marinated mushrooms flavored with thyme and topped with baby greens, goat cheese, pecans and balsamic dressing. A delicious combination of light ingredients with the deep flavors of earthy mushrooms, creamy goat cheese and concentrated balsamic vinegar.For my second appetizer, I went with the tuna tartare, which just thinking about makes my mouth water. Tender, fresh yellowfin tuna piled high with thin slices of creamy avocado and a pile of perfectly seasoned seaweed salad. With just a small amount of miso, soy glaze around the edge, these contrasting flavors and textures created a perfect harmony of the elusive fifth taste known as umami, which in English translates to pure yumminess. Well, not really, but that's exactly what this tuna tartare achieved.

Gavin went with one of the specials of the night, which came highly recommended by our waiter. A North Carolina striped bass topped with a crab butter sauce over mashed potatoes and zucchini, achieved such high praise as to be described as the filet mignon of fish. The rich buttery crab sauce brought the dish from a simple grilled fish to an elegant plate of complex flavors. I'm not sure it will change his love for a good steak, but Gavin was certainly pleased with his choice of fish at Blu Seafood. All in all this was a great new experience for both of us.

Shrimp and Corn Bulgur Risotto

Risotto refers not only to the creamy Italian rice dish we all know and love but also to the method by which it is prepared. Any grain, therefore, can become a risotto when cooked by slowly adding liquid to a pot of grains and stirring constantly. This risotto, made with bulgur as opposed to the traditional arborio rice, will not look exactly like a risotto you might be familiar with but it's still delicious and has a creamy texture and nutty flavor. Bulgur is a whole grain and therefore has more fiber and is more nutritious than white rice. It can be found in most grocery stores and is definitely worth giving a try. This dish has a slightly spicy kick from the crushed red pepper, which balances wonderfully with the sweetness of the shrimp, corn and red peppers. I adapted this recipe from Bon Appetit.

Shrimp and Corn Bulgur Risotto

• 1-2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup bulgur wheat
• Pinch of salt
• 2-3 cups chicken stock and/or water (I used a combination)
• 1 small red pepper, diced
• 12-16 ounce small/medium shrimp, peeled and deveined (thawed if frozen)
• 1 cup corn kernels
  
• 1/4 tsp crushed red pepper flakes
• 1-2 limes

Heat a sauce pot (about 3 qt) over medium heat.
Use enough olive oil to fully coat the bottom of the pan.
Saute the garlic till fragrant but not brown, about one minute.
Add the bulgur and toss to fully coat it in the olive oil.
Season with a pinch of salt (not a lot depending on how salty the stock is).
Meanwhile, bring 2-3 cups stock/water to a simmer in another pan. (The amount needed varies, have extra on hand knowing you might not need it all).
Add the liquid to the bulgur in half cup increments, stirring gently. When the liquid is almost absorbed, add the next half cup.
Continue adding liquid until the bulgur is soft but not mushy (taste it to make sure). This will be about 10-15 minutes.
Stir in the red peppers and the red pepper flakes and cook for about a minute.
Add the shrimp and cook till pink. Continue to add liquid as needed to keep the bulgur slightly soupy.
Stir in the corn and cook till it's warmed through.
Squeeze in the juice of one lime, stirring to combine, and serve with extra lime if desired.
Check the seasoning, adding salt or more lime juice if needed.

Serve the risotto with a side of grilled zucchini. Simple brush zucchini wedges with olive oil, season with salt and pepper, and place them on a hot grill pan for about 5-7 minutes per side.

For a printable recipe click here.

Scallop Linguine: Easy Elegance

Serving dinner to guests can definitely be intimidating, so anytime I find a dish that's worthy to make for others but still easy, I certainly hold on to it. This scallop, fennel and tomato pasta dish, adapted from Bon Appetit Magazine, fits the bill perfectly for an elegant dinner for four. Although scallops can be on the pricey side, this entire meal still costs significantly less than any meal out at a restaurant and the scallops make the meal special enough for any occasion (Valentine's Day perhaps?). Depending on what your fish merchant has on hand, use either the small bay scallops or the larger ones cut into smaller pieces. The fennel has a very strong licorice smell when raw but mellows significantly to a mild, sweet flavor when sauteed. Give this dish a try the next time you're looking for something special or want to impress some friends.

Scallop, fennel and tomato linguine:

• 1/2-1 lb linguine-type pasta (I used spinach tagliatelle)
• 3 tbsp olive oil
• 1 medium fennel bulb
• 1 medium onion
• 1 pound scallops
• 1 container cherry tomatoes (6 oz)
• 1/4 c dry white wine (use whatever white you want to serve with the dish)
• Salt and pepper
  
• 1 lemon

Boil a large pot half full of water, season with salt, and cook pasta according to package.
Heat 2 tbsp of olive oil in a large skillet.
Cut both the fennel and onion in half and then thinly slice.
Saute them in the hot oil, seasoned with salt and pepper, until lightly browned and tender.
Remove the fennel and onion, reserve in a bowl.
Add the final tablespoon of olive oil to the pan and saute the scallops till opaque, 2-3 minutes.
Put the scallops into the bowl with the fennel and onions.
Cut the cherry tomatoes in half if they're large and saute for a few minutes.
Add the scallops, fennel and onions back to the pan along with the white wine.
Drain the pasta, add to the pan and toss to coat.
Squeeze a small slice of lemon over the entire dish and serve with an extra slice of lemon for each person and a side of fresh broccoli. Enjoy!

For a printable recipe click here