Seafood Risotto
serves 4

Ingredients:
1 cup arborio rice (risotto rice)
1 tbsp olive oil
1 shallot, minced
2 cloves garlic, minced
1/4 cup dry white wine (like Chardonnay)
4 cups fish or seafood stock
1/2 6.5oz can lump crab meat
1/2 lb bay scallops
1/2 lb peeled and deveined shrimp, tails removed
1 small bunch asparagus, trimmed and cut on a diagonal into 1.5″ pieces
1 lemon
1/4 cup fresh Italian parsley, minced
1/4 cup grated Parmesan cheese
1/4-1/2 tsp sea salt

 Directions:

• Heat the olive oil in a large pot over medium heat. Add the shallot and garlic and saute for about three minutes, until soft. Add the rice and toss to coat each kernel with oil.
• Add the white wine to the pot and stir. Cook until all the wine has been absorbed—about three minutes.
• Now, add the stock—a quarter cup at a time—stirring after each addition and not adding any more until the previous addition has been completely absorbed. It will take about 45 minutes to complete this step but don’t skip it! It will ensure you completely creamy, restuarant-style risotto.
• Blanch the asparagus in boiling water for two minutes then drain and run over with cold water. Set aside.
• After all the stock has been absorbed into the risotto, turn off the heat. Heat a teaspoon more oil in a non-stick skillet over medium high heat and add the scallops and shrimp. Quickly cook until the shrimp are pink and curled and the scallops are opaque in the center.
• Add the shrimp, scallops and half a can of lump crab meat to the risotto, along with minced parsley, grated cheese and sliced asaparagus. Season with salt to taste. Serve each bowl of risotto with a big squeeze of lemon over top.

Time:
1.5 hours

Shrimp Enchiladas Verde
serves 4-6

Ingredients:
1 lb frozen cooked shrimp (cocktail shrimp are great for this!), defrosted
1 tsp cumin
1 tsp chili powder
28 oz green enchilada sauce
1/4 tsp salt
1/2 cup sour cream (reduced fat is fine)
1/4 tsp cayenne pepper
1 4-oz can diced fire roasted green chilies
8 oz shredded “Mexican Blend” cheese (or Monterey Jack)
12-14 corn tortillas
verde salsa for serving
fresh cilantro for serving

Directions:

• Preheat oven to 350 degrees.
• Roughly chop your cooked shrimp and place in a large bowl with 1/4 cup enchilada sauce, cumin, chili powder, salt, cayenne pepper, diced green chilies and sour cream. Mix well until everything is well combined.
• Pour about 2/3 cup enchilada sauce into the bottom of a 9 x 13 inch pan. Soften your corn tortillas by placing each in a hot skillet for about 10-20 seconds each side. Then, place about 1/4 cup shrimp filling into each hot tortilla along with a sprinkle of cheese. Roll up tortilla and place seam-side down in the pan. Repeat until you have used up all your shrimp filling. (You might have a few extra enchiladas that don’t fit—place them in a small pan).
• Pour remaining enchilada sauce over the pan and sprinkle cheese on top. Cover with tin foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
• Serve with extra salsa, hot sauce and fresh cilantro.

Time:
45 minutes

In a Hurry Shrimp n’ Grits

Ingredients:
1/4 cup dry stoneground grits
1 cup water
pinch of salt and pepper
1/4 cup grated sharp cheddar cheese
1 tsp butter
1 slice thick cut bacon
5 large raw shrimp, tails off
1/4 cup sliced green onions
2 cloves garlic, minced

Directions:

• Bring the water to a boil on the stove and add the grits, salt and pepper. Reduce the heat to simmer and cook until grits are creamy and all water has been absorbed, about 15 minutes. Take off heat, stir in cheese and butter and set aside.
• While the grits are cooking, fry the bacon over low heat in a large cast iron skillet. When bacon is crispy, remove from pan and crumble (don’t pour out grease). Turn up the heat and add the shrimp to the pan, cooking for about 30 seconds until shrimp turn pink and curl up. Remove shrimp to a plate to keep warm and add sliced green onions, garlic and crumbled bacon, cooking for another 30 seconds.
• Pour green onion mixture on top of grits and top with shrimp. Enjoy!

Time:
25 minutes