Spring Asparagus Risotto with Shrimp and Lemon Shallot Butter
I learned to make this risotto in Tuscany with my wonderful friends at Tutti a Tavola. They made everything seem so natural and easy, and removed all my 'risotto fear'. I came straight home and ordered a pan similar to theirs (broad bottomed pan with 4-5 inch sides) and I've been making risotto ever since. Because the risotto spreads out over this broad base, it doesn't seem to be labor intensive.
READ MORE
Lemony Shrimp and Pesto Pasta
I love summer. I love heat and sunshine and gardening and swimming and reading outside and grilling and ... everything about it. In the summer I have TONS of basil growing and I freeze TONS of types of pesto so now, in these cold dank dark depressing (yuck blah you get the idea) days of winter, I can pull out some pesto for dinner and have a little moment of summertime .
READ MORE
Lazy Greek Pizza with Shrimp
I don't have a pizza stone. I have failed at all attempts to make homemade pizza crust. But I love pizza and want to make it at home. This is a pizza compilation of my favorite everyday ingredients, complete with my beloved sea salt Ciabatta bread from Whole Foods.
READ MORE
Buffalo Shrimp Wontons
I've made buffalo shrimp before...and thought why not wrap them in wontons?
READ MORE
Fontina, Roasted Fennel & Spinach Seafood Tart
After researching late winter produce I thought is would be fun and flavorful to combine fennel with some smoked salmon I had in the refrigerator. A lil' smoked salmon goes a long ways therefore I "seafood-up" the dish by including shrimp ~ the perfect combination. Lately, I have enjoyed cooking with the new (Philadelphia) cooking creme that is being advertised so much. The cooking crème can be purchased in almost all local grocery stores now. I thought it would benefit the food52 viewers to show how cooking crème can easily be coupled with late winter produce. I must say, the cooking creme, fennel, and seafood meld perfectly. I'm so pleased to present this tasty tart to you ~ I hope you find it tasty too!
READ MORE
Spiced butternut squash with polenta, shrimp & chorizo
I thought this was a weekend for using up things that have been sitting around in the pantry. During the summer I bought some organic polenta and thought that this would make a great accompaniment to roasted butternut squash. I also had some jalapeno chorizo in the fridge and set about making an autumnal comfort food dish. Adding a good helping of parmesan to the polenta along with some caramelised onions balanced out the spicy/salty/sweet flavours perfectly. This was ready in an hour. Serves two hungry adults!
READ MORE
super simple shrimp scampi
say that three times fast! i make this for my husband while i have a vegetarian version you can see here
READ MORE
Shrimp de Jonghe
Shrimp de Jonghe was created by a Belgian chef/restaurateur in Chicago many years ago – probably in the ‘20’s. It’s been one of my favorite things to eat since I was about six and my “Fairy Godmother” took our family to a restaurant where this was a specialty. I figured out how to make it when I was a teenager, and the rest is history. I didn’t know until recently, though, that Shrimp de Jonghe was unknown to most of the rest of the USA. If you like shrimp, you definitely should have this recipe!
READ MORE
Cioppino
The dish originates in San Francisco, it’s beginnings attributed to Istrian & Venetian fisherman who worked the SF Bay and would “chip in” their random scraps of seafood they couldn’t sell at the end of their long days. They took these scraps and would make a spicy tomato based stew that was reminiscent of Istrian & Northern Italian seafood brodetto.
READ MORE