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Risotto al Limone

I adapted this recipe from Da Filippo Restaurant in Sorrento, Italy. Leftover risotto is excellent for making Arancini {Rice Balls{.

Lemon Risotto

Serves 4

Ingredients

3 tablespoons butter, divided
1 onion, finely chopped
1 3/4 cups arborio rice
3 ½ cups water
1/2 cup lemon juice
⅓ cup heavy cream
1 tablespoon finely grated lemon zest plus additional for garnish
1/2 cup grated parmigiano-reggiano cheese
Garlic shrimp, recipe below
Salt to taste

Directions

Bring the water to a boil over high heat on a back burner. Remove the pot from the heat and add the lemon juice, keep warm.

Heat2 tablespoons butter in a heavy-duty medium pot over medium heat. Add shallot and cook until softened, about 2 minutes. Add rice and cook, stirring constantly, until translucent, about 3 minutes.

Add 1 cup of lemon water to the rice, using a ladle, and cook, stirring constantly, until the water is, absorbed, 2±3 minutes. Repeat this process with the remaining lemon water until the rice is al dente.

Add cream and grated lemon zest and cook, stirring constantly, for 2 minutes more. Remove from the heat, stir in remaining butter and Parmigiano-Reggiano, and season to taste with salt. (If risotto seems too thick, add more water to adjust to desired consistency.)

Spoon risotto onto individual plates, garnish with lemon zest, and top with Garlic shrimp.

Gamberi in Padella


Garlicky Pan-Roasted Shrimp)

4 servings

Ingredients ts

1/2 pound large shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
2 large cloves garlic, grated on a Microplane
Pinch of dried red-pepper flakes
1/4 teaspoon salt, or to taste
2 tablespoons dry white wine
1 tablespoon chopped fresh Italian parsley

Directions

In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned about 2 minutes. Add the shrimp and sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove the pan from the heat. Sprinkle with parsley and serve with the risotto.

Kale With Garlic and Olive Oil

4 servings

Ingredients

2 large bunches of kale (about 1 1/4 pounds)
Salt, preferably kosher salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Freshly ground pepper

Directions

Bring a large pot of water to a boil while you stem the kale and wash the leaves in two rinses of water. When the water comes to a boil, add a generous amount of salt and the kale. Blanch for four minutes, until the kale is tender. Transfer to a colander, drain and squeeze the water from the leaves. Chop coarsely or cut in strips.

Heat the oil over medium heat in the same pot. Add the garlic and cook, stirring, until the garlic is fragrant, 30 to 60 seconds. Add the kale and stir for a couple of minutes, until the kale is coated with garlic and oil. Add salt and pepper to taste. Remove from the heat and serve


 

2 servings

Ingredients

2 small baby bok choy, trimmed and halved lengthwise
2 tablespoons chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon chili garlic sauce
1/.4 teaspoon red chili flakes
2 tablespoons peanut oil/ divided
12 medium shrimp, peeled, deveined
6 sea scallops
½ teaspoon Kosher or sea salt, divided
2 slices fresh ginger, 1⁄4 inch thick, peeled and crushed with a knife
1 large clove garlic, sliced
1 scallion. minced

 

Directions

In a small bowl, whisk together the broth, oyster sauce, soy sauce, sugar, cornstarch, sesame oil, rice wine, and chili paste.

Cut the scallops horizontally in half so that all the pieces are about 1/2 inch thick
Cu the shrimp in half lengthwise. Pat the seafood dry with paper towels.

Heat a large skillet with a cover over high heat until a drop of water sizzles on contact and add 1 tablespoon of the peanut oil,

Carefully add the scallops and shrimp in a single layer. Cook undisturbed 1 minute, letting the scallops begin to sear. Sprinkle on 1/4 teaspoon of the salt and stir-fry for 30 seconds or until the scallops and shrimp are opaque but not cooked through. Transfer the seafood to a plate.

Add the remaining 1 tablespoon peanut oil to the wok and add the ginger and cook for 30 seconds, then add the bok choy, garlic, ¼ teaspoon salt, and the chili flakes. Stir-fry, adjusting the heat to prevent scorching until the bok choy begins to soften, 2 minutes. Turn the heat to low and cover the pan. Cook the bok choy for about 5 minutes. Tuen the bok choy over and cook for another 2-4 minutes until very soft. Remove the cover.

Stir the oyster sauce mixture to recombine and add to the skillet, Stir-fry the bok choy for one minute, and place two bok choy halves in each of two serving bowls. Return the seafood to the pan and stir-fry until they are fully cooked and coated in the sauce for about 2 minutes. Evenly divide the seafood over the bok choy in each bowl. Sprinkle each with minced scallions and serve with rice if desired.


Ingredients

4 servings

4 tablespoons extra virgin olive oil
1 large sweet onion, diced
2 celery ribs, diced
1 teaspoon salt
½ teaspoon black pepper
4 large garlic cloves, minced
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
½ cup dry white wine
1 28-oz can whole cherry tomatoes
1 cup seafood broth
2 tablespoons capers
2 lb skinless sea bass fillet, about 1 ½-inch thick, cut into 4 pieces
8 large fresh or frozen medium shrimp, peeled and deveined
12 large sea scallops
1 teaspoon dried oregano, crushed
½ cup chopped fresh parsley leaves stems removed
Crusty Italian bread for serving

Directions

Heat the olive oil in a large deep skillet with a cover over medium heat. Add onions, celery/ Cook, stirring regularly until softened (about 4 minutes). Add thyme, red pepper flakes, and garlic and cook briefly until fragrant (about 30 more seconds).
Stir in the white wine. Bring to a simmer, and cook for 2 minutes. Add the tomatoes, broth, salt, pepper, and capers. Cook for 20 minutes over medium heat until flavors combine.


Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir. Bring to a simmer and cook for 5 minutes. Turn the heat off and cover the skillet. Let sit off the heat for another 5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
Ladle the hot fish stew into serving bowls. Serve with your favorite crusty bread.


Ingredients

5 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
1 lb large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon crushed red chile flakes
4 cloves garlic, grated
2 shallots, finely chopped
½ cup white wine
¼ cup fresh lemon juice
12 oz spinach linguini
¼ cup roughly chopped parsley

Directions

Cook pasta according to directions for al dente, drain, and place in a pasta serving bowl.
Cut the shrimp in half, crosswise.
Heat 3 tablespoons. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add to skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside. Add chili flakes, garlic, and shallots to skillet; cook until soft, about 3 minutes. Add wine and lemon juice; cook until bubbly.
Add reserved shrimp and remaining butter; heat for a minute or two. Pour sauce over the reserved pasta and toss well. Sprinkle with parsley and serve in individual pasta bowls.

A tomato salad goes well with this entree.



Ingredients

1 garlic clove grated
1 tablespoon olive oil
l1 tablespoon butter
¼ cup finely chopped onion
¼ cup finely chopped celery
3 mini red sweet peppers, finely chopped
10 oz raw shrimp (about 18), peeled and chopped
6 oz firm white fish such as sea bass, chopped
8 oz lump crab meat
1 teaspoon seafood seasoning (Old Bay)
1 cup whole milk Ricotta cheese
1 cup shredded Mozzarella
1/2 cup grated Parmesan, plus extra for the top
1 egg
1/2 teaspoon fresh ground black pepper
24 large pasta shells

White Sauce
2 cups heavy cream
1 cup of water
2 tablespoons flour
1/4 cup grated Parmesan
3/4 teaspoon seafood seasoning

Directions

Cook the jumbo shells in boiling salted water for two minutes less than the package instructions. Drain in a colander and run cold water over them for a minute or two. Place the shells on kitchen towels while you make the filling.

Preheat the oven to 350°F.Butter a large baking dish

In a skillet, heat oil and butter over medium heat. Add in garlic, onion, celery, and mini peppers, and cook until the vegetables are softened; about 3 minutes. Add in shrimp and sea bass and season with Old Bay seasoning. Cook until the shrimp become pink and the sea bass is cooked; about 3-5 minutes. Remove from the skillet and let cool.

In a large bowl, combine the ricotta, parmesan, mozzarella, egg, and fresh ground black pepper. Stir in cooled shrimp mixture and crab meat.

In the same skillet, you cooked the shrimp in, bring the cream and milk to a low boil. Reduce the heat and simmer for 10 minutes, add the seafood seasoning. Remove the skillet from the heat and whisk in the flour and parmesan cheese. Return to a simmer, and cook until the sauce thickens about 5 minutes.

Fill each pasta shell with 2 tablespoons of the seafood filling and place them in the baking dish.

Pour the sauce over the filled pasta shells in the baking dish. Sprinkle the top with parmesan cheese. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes.

Serve with a green mixed salad.


Alfredo Sauce

Ingredients

2 cups heavy cream
6 tablespoons unsalted butter
1 cup freshly grated Parmesan Cheese
Salt & Black Pepper

Directions:

Heat together the cream and butter over medium heat until bubbling.
Season with salt and pepper.
Add the cheese and mix well over medium heat until the sauce thickens. Keep warm.

Shrimp Fettuccine Alfredo

4 servings

Ingredients

8 oz fettuccine
1 pound peeled and deveined medium shrimp
2 green onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

1 recipe of Alfredo Sauce

Directions

Cook the pasta according to package directions. Drain pasta in a colander.

Heat a large skillet over medium-high heat. Add the olive oil; swirl to coat. Add shrimp, green onion, and garlic; sauté for 4 minutes or until shrimp are done.

Reduce heat to medium and add the alfredo sauce. Cook 1 minute and add drained pasta. Stir gently and cook until the pasta is coated and warmed.

Sprinkle with parsley and serve.

 


Ingredients for 2 servings

4 oz fettuccini pasta
1 cup Parmesan cheese
1 cup heavy cream
1/2 stick unsalted butter (1/4 cup)
2 cloves of minced garlic
Salt and freshly ground black pepper to taste
8 large shrimp, peeled and deveined
1/4 teaspoon dried Italian seasoning
2 small heads (about 8 oz) broccoli florets, cut into 1-inch pieces

Directions

Boil a large pot of water, add salt and cook pasta to the al dente stage. Two minutes before the pasta is done, add the broccoli. Drain and set aside.


Sprinkle the shrimp with salt, pepper, and the Italian seasoning.
Melt the butter in a deep skillet, add in the garlic and cook for 20 seconds. Do not brown the garlic.
Add the cream, stir in the cheese and bring to a simmer. Add the shrimp and poach in the cream over low heat until pink.
Fold in the broccoli and pasta and cook just until warmed.

Pour the mixture into 2 individual pasta bowls and serve.


All three dishes can be baked in the oven together, staggering the cooking time needed by each dish.

Stuffed Sole Fillets

Stuffing Ingredients
4 large shrimp, peeled, deveined, tails removed, finely chopped
1 tablespoon olive oil
1 scallion, minced
1 medium garlic clove, minced
½ celery stalk, finely chopped
1 mini bell pepper, finely chopped
1 tablespoon fresh parsley, minced
1 tablespoon chopped chives
Salt and pepper
½ oz oyster crackers crushed

Fish
12 oz sole fillets
Lemon juice
Butter

Directions

Preheat oven to 400°F. Coat a baking dish just large enough to hold the fish with olive oil cooking spray.


Combine the filling ingredients in a medium mixing bowl. Spread the filling evenly over each fillet and add a few drops of lemon juice over the stuffing.

Roll each fillet, jelly-roll fashion, and skewer it with toothpicks and place in the prepared baking dish.

Dot each roll-up with butter and cover the baking pan loosely with foil and bake for 10 minutes. Remove the foil and cook for another 10-15 minutes, or until the fish flakes easily when touched with a fork.

Easy Mac & Cheese

No need to make a white sauce to get creamy mac & cheese.

Ingredients

12 oz whole wheat elbow macaroni
2 tablespoons Dijon mustard
1 cup sour cream
Kosher salt and pepper
1 small onion, finely chopped
1 cup Velveeta cheese cut into small cubes
1 cup shredded Cheddar cheese

Directions

Heat the oven to 400°F. Cook the pasta for half the time recommended on package directions; drain.
In a large bowl, whisk together the mustard, sour cream, and 1⁄2 teaspoon each salt and pepper. Fold in the onion and the Velveeta.


Add the cooked pasta to the bowl and toss to coat.

Transfer the pasta mixture to a greased 12×8-inch baking dish and bake until beginning to brown, 20 minutes.
Remove the baking dish from the oven and sprinkle the shredded cheddar cheese over the top of the casserole. Return the baking dish to the oven and bake until golden brown, 10 minutes more or until the cheese is melted. Let rest for 5 minutes before serving.

Nut-Crusted Zucchini Sticks

Ingredients

1 medium-large zucchini, trimmed and cut into thin wedges
2 tablespoon olive oil
Pinch each of salt and pepper
1/2 cup finely ground nuts (any kind)
1 tablespoon dried Italian seasoning

Directions

Preheat the oven to 400°F. Line a baking sheet with foil and coat with cooking spray.


Place the zucchini wedges in a ziplock bag with the oil, salt, and pepper. Shake. Add the Italian seasoning and nuts. Shake until well coated. Place the zucchini on the prepared baking sheet and place in the oven. Roast the zucchini for 25-30 minutes until crispy and tender.


Crispy Oven Baked Shrimp

Servings: 2. Double for 4 servings.

Ingredients

2 tablespoons olive oil, divided
1/2 lb large peeled (about 12), deveined raw shrimp (16-20 count), tail-on
1/4 teaspoon ground pepper
1/4 teaspoon salt
1 tablespoon unsalted butter, melted
1 tablespoon fresh-squeezed lemon juice
1 medium finely chopped garlic clove
2 tablespoons Italian flavored panko breadcrumbs
2 tablespoons shredded Parmesan cheese
1 teaspoon chopped fresh chives

Directions

Preheat oven to 425 degrees F.
Coat the bottom of a glass or ceramic baking dish with 1 tablespoon oil.

Pat shrimp dry and place them in a single layer in the prepared baking dish. Sprinkle the shrimp evenly with pepper and salt.

Whisk butter, lemon juice and garlic in a small bowl; pour the mixture evenly over the shrimp.

In a mixing bowl combine the Panko, Parmesan cheese, chives, and the remaining oil; stir to combine.

Sprinkle the mixture evenly over the shrimp. Bake until the shrimp are pink and cooked through, 8 to 10 minutes.

Roasted Zucchini

2 servings. Double for 4 servings.

Ingredients

Olive oil cooking spray
1 medium zucchini, halved lengthwise
6 grape tomatoes, halved
1 tablespoon garlic-flavored olive oil
Salt and ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon Herbes de Provence
1 teaspoon chopped fresh thyme leaves

Directions

Preheat oven to 425 degrees F.
Coat a baking dish with the cooking spray.
Arrange zucchini halves, flesh side up, in the prepared baking dish. Arrange the grape tomatoes on the sides of the squash.

Drizzle olive oil over zucchini. Season the flesh with salt and black pepper. Sprinkle thyme, Herbes de Provence and garlic powder over the top. Roast 8 to 10 minutes, until tender and golden brown.

Rice Pilaf

4 servings

Ingredients

Rice

1 tablespoon olive oil
2 cups chicken broth
1 cup Lundberg wild rice blend
Salt to taste

Pilaf

1 tablespoon extra virgin olive oil
Half a red onion, chopped
2 garlic cloves, minced
6 oz mushrooms, trimmed and chopped
1 chopped celery stalk
2 tablespoons toasted almonds, coarsely chopped
2 tablespoon dry sherry
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage
Freshly ground pepper to taste

Directions

Bring the broth, rice, oil, and salt to a boil in a large saucepan. When the liquid returns to the boil, lower the heat, cover and simmer 40 -50 minutes until the rice is tender and the liquid has evaporated. Set aside.

Heat the oil over medium heat in a large nonstick skillet, and add the onion, garlic, celery, and mushrooms. Cook, stirring often, until tender, and the mushrooms have softened about 10 minutes. Stir in the cooked rice and the remaining ingredients. Cook, stirring until the sherry has evaporated. Taste and adjust seasonings.


This entire meal may be baked in the oven together at the same temperature. Just stagger placing the dishes in the oven according to their baking times.

Baked Stuffed Shrimp

2-3 servings. This recipe is easily doubled.

Ingredients

12 jumbo raw shrimp, peeled, deveined and tail-on
1 large scallion, minced
3 tablespoons mayonnaise
1 celery stalk, minced
Half a jalapeno pepper, minced
2 tablespoons breadcrumbs
1 slice finely chopped cooked bacon
3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Lemon wedges for serving

Directions

Preheat to 375 degrees F. Line a rimmed baking sheet with foil.
Using a paring knife, cut along the outside curve of each shrimp, from the bottom of the neck to tail, almost all the way through. Arrange the shrimp on the prepared pan, laying them open, cut-sides down, pressing gently to flatten.

For the stuffing
Combine scallions, mayonnaise, celery, jalapeno, breadcrumbs, bacon, salt and cayenne in a small bowl.
Spoon 1 teaspoon of stuffing onto each shrimp. Fold the tail over the filling and press gently.

Bake until the shrimp turn pink and the stuffing is warmed through, 10-12 minutes. Transfer to a serving platter and serve with lemon wedges.

Zucchini Au Gratin

Bechamel Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper

Au gratin
2 cups. shredded cheddar cheese
Kosher salt
Freshly ground black pepper
3 medium zucchini, about 2 lbs, sliced crosswise into 1/4” circles
1 shallot, minced
Bechamel sauce, recipe above

Directions

To make the Bechamel sauce

Melt butter in a heavy saucepan over moderately low heat. Whisk in flour and cook the roux, whisking, 2 minutes. Add the milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in the salt and pepper Remove from heat and cover the pan.

For the zucchini

Toss the zucchini slices with 1 teaspoon kosher salt in a large bowl or plastic bag. Pour into a large colander and let sit for at least 30 minutes. This will pull moisture from the zucchini so your casserole will not be watery. Dry the zucchini in a kitchen towel.

Preheat oven to 375°F and butter a medium casserole dish. Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with pepper and pour about one-half of the cream mixture over the zucchini. Scatter the minced shallot over the zucchini and sprinkle with half the cheese.
Make another layer with the remaining zucchini slices and top with the sauce and cheese. Bake until bubbly and golden on top, 40 to 45 minutes.

Roasted Cherry Tomatoes

If you don’t have garlic-flavored oil, add two minced garlic cloves.

Ingredients

1 (10 oz) container cherry tomatoes, halved
2 tablespoons garlic-flavored olive oil
1/2 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
2-3 sprigs of fresh thyme

Directions

Preheat oven to 375°F.


In a medium baking dish, toss together tomatoes, olive oil, salt, and pepper.
Top with thyme sprigs.
Bake for 20-25 minutes, or until the tomatoes are soft and very fragrant.



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