Shrimp risotto a la Linz
#183692 - 06/05/05 01:53 PM
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Linz
Reged: 09/01/03
Posts: 8242
Loc: England
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This is an adaption of a recipe on here that I tried out tonight and really liked...
Shrimp risotto (feeds 2)
Half an onion, finely diced.
2 or 3 mushrooms, sliced.
Half a zucchini, sliced.
1 or 2 cloves (depending on taste) of garlic, chopped.
2 t tomato paste.
175g rice (I use basmati but you could use risotto-types if you prefer).
About 6 to 8 cups hot fish (or vegetable) stock.
1 cup of shrimp (frozen are fine).
2 t olive oil.
2 t Herbes Provencal.
1 T sherry or brandy.
Ground black pepper and possibly salt.
Heat the oil in a large pan or wok.
Add the onion and zucchini and saute until it's starting to go soft.
Add the mushrooms and garlic and cook for a few minutes more.
Add the tomato paste and rice and cook over a lower heat until the rice starts to go clear.
Increase the heat, and add the sherry/brandy - it'll sizzle! - and stir quickly.
Then slowly add the stock, stirring while simmering.
After you've added most the stock, tip in the shrimp, the Herbes Provencal and grind some pepper in.
Cook until the rice is soft and the liquid has been mostly absorbed/evaporated - if neccessary add more stock or hot water.
Taste and add salt and extra pepper if necessary .
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Quote:
This is an adaption of a recipe on here that I tried out tonight and really liked...
Shrimp risotto (feeds 2)
Half an onion, finely diced.
2 or 3 mushrooms, sliced.
Half a zucchini, sliced.
1 or 2 cloves (depending on taste) of garlic, chopped.
2 t tomato paste.
175g rice what would that be in cups?  (I use basmati but you could use risotto-types if you prefer).
About 6 to 8 cups hot fish (or vegetable) stock.
1 cup of shrimp (frozen are fine).
2 t olive oil.
2 t Herbes Provencal. never heard of this...
1 T sherry or brandy.
Ground black pepper and possibly salt.
Heat the oil in a large pan or wok.
Add the onion and zucchini and saute until it's starting to go soft.
Add the mushrooms and garlic and cook for a few minutes more.
Add the tomato paste and rice and cook over a lower heat until the rice starts to go clear.
Increase the heat, and add the sherry/brandy - it'll sizzle! - and stir quickly.
Then slowly add the stock, stirring while simmering.
After you've added most the stock, tip in the shrimp, the Herbes Provencal and grind some pepper in.
Cook until the rice is soft and the liquid has been mostly absorbed/evaporated - if neccessary add more stock or hot water.
Taste and add salt and extra pepper if necessary .
sounds really yummy!!
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www.myspace.com/shellmarr
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Sorry Shell!
#194634 - 07/12/05 12:48 PM
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Linz
Reged: 09/01/03
Posts: 8242
Loc: England
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Just use whatever two portions of rice would be for you, or maybe a teeny bit less. Eg. if Si and I (bit appetites) were to have a portion of rice as a bse for, say chilli, I'd do 200g, so for risotto I do 175g. My measuring jug's in the wash atm so I can't measure it!
Herbes Provencal is a mix of the herbs you get in Provence (med generally actually)...so thyme, basil, oregano, etc. Mixed herbs would be fine.
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Just use whatever two portions of rice would be for you, or maybe a teeny bit less. Eg. Oh, ok  if Si and I (bit appetites) were to have a portion of rice as a bse for, say chilli, I'd do 200g, so for risotto I do 175g. My measuring jug's in the wash atm so I can't measure it!
Herbes Provencal is a mix of the herbs you get in Provence (med generally actually)...so thyme, basil, oregano, etc. Mixed herbs would be fine. OK, I think that is the combo of my "Italian Seaonings".... I'll check my bottle when I get home.... thanks!
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www.myspace.com/shellmarr
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is what we call it here in the US. You can find a jar in the grocery store spice aisle (it is dried)- don't expect a selection.  It is worth having around for various things.
I searched and found 175g is a little more than 3/4c. Then I weighed 1c rice and it equaled about 185g. At least Linz said 'zucchini'
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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That should be fine for this recipe. For more delicate flavored things herbes de provence would be best. It is mostly lavender and thyme with some other herbs too. I really like cooking with lavender (I am tomorrow  ).
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Ah...
#194766 - 07/12/05 02:57 PM
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Linz
Reged: 09/01/03
Posts: 8242
Loc: England
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...that's different to ours then. Ours is pretty strong flavoured...it's all the punguent Med. herbs.
Now why haven't I cooked with Lavender???  I drink the tea!
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Are herbes Provencal the same as Herbes de Provence (rosemary, cracked fennel, thyme, savory, basil, French tarragon, dillweed, Turkish oregeno, lavendar, chervil, and marjoram)?
Also, how do you think it would be with chicken and chicken stock? I LOVE shrimp, but my husband isn't big on it.
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