shrimp risotto with bacon and corn

Back during the heat of summer I made this dish.  It was 101° and the heat index was 110°.  I hadn't been cooking much because I just didn't feel like it.  But this day I was hungry for something different and in the mood for rice.  I wanted to make a pot pie recipe I found but didn't have puff pastry on hand so I decided on this.  I had just bought some fresh local corn, and I had all the rest of the ingredients for this dish.  This turned out so good, will make it again, but maybe leave out the bacon.

INGREDIENTS

3 cups chicken broth (or as needed)

4 slices bacon, halved widthwise then lengthwise into 4 mini slices each (16 pieces)

12 jumbo shrimp (16-20 count), peeled, deveined and tails removed

salt and freshly ground black pepper, to taste

2 tablespoons butter

2 tablespoons olive oil

1/2 medium onion, finely chopped

1/2 medium red bell pepper, finely chopped

4 cloves garlic, minced

2/3 cup Arborio rice

1/4 cup dry white wine

3/4 cup corn kernels, if fresh, blanched or thawed if frozen

1/4 cup heavy cream

Cayenne pepper, to taste

1/4 cup grated Asiago cheese, plus more for serving

2 tablespoons chopped parsley

INSTRUCTIONS

Place broth in a saucepan and bring to a simmer. Reduce heat to low and keep warm.

Cook bacon strips in a sauté, frying or other shallow pan over medium heat until crisp. Transfer to a paper towel-lined plate, reserving bacon drippings. Crumble half of the strips into small pieces. Reserve remaining strips for garnish.

Season shrimp with salt and black pepper. Add shrimp to bacon drippings and cook 1-2 minutes per side or until pink and firm. Transfer to the plate with the bacon. Wipe out pan.

Heat butter and olive oil over medium-high heat. Add the onion and reduce heat to medium-low. Cook the onion 4-5 minutes or until softened, being careful not to brown the onion. Add the red bell pepper and cook 2-3 more minutes.

Stir in the garlic and rice and cook 1-2 minutes, stirring slowly but constantly, until the rice is slightly translucent, being careful not to brown it. Add the wine and cook, stirring until evaporated. Add the chicken broth in stages, about a full soup ladle at a time and continuing to stir until the rice is creamy and has reached the al dente stage, about 18 to 20 minutes. (You may not need all the broth.)

Stir in the crumbled bacon, shrimp, corn kernels, heavy cream, cayenne pepper, cheese and parsley. Heat through. Adjust seasoning with salt and black pepper to taste. Garnish with bacon strips. Serve immediately with more grated cheese if desired.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Loaded Shrimp Salad with Strawberry Poppy Seed Vinaigrette

I've been on a salad kick lately and have been trying to come up with different types and new salads and salad dressing.  The dressing I put on this salad was Strawberry Poppy Seed and boy was it delicious.  I found it on pinterest here.
I really like the salad dressing they use a First Watch Restaurant but could not find a copy kat of it.   Will continue to look and will try some other new dressing and will share of course.  :)


Salad:
All items are chopped
4 large leaves Roman lettuce, chopped
2 large strawberries
1/2 delicious apple
6 red seedless grapes
1/4 large cucumber
small wedge of red cabbage
1/2 stalk celery
1 small carrot
2 TBL chopped almonds
6 large cooked, peeled and deveined shrimp

Strawberry Poppy Seed Vinaigrette

2/3 cup olive oil
1/2 cup sugar
2 TBL honey
1 tsp salt
1/2 cup white distilled vinegar
pepper
3 tsp. poppy seeds
8 strawberries
1/4 of a large red onion
2 cloves garlic

Put all ingredients in food processor.  When well mixed put in jar and refrigerate until ready to use.  Should give it at least an hour to meld the flavors.
This salad was so refreshing and would be wonderful on a hot summer day.  I also made this with grilled chicken also excellent.
Thanks for stopping by.  Have a wonderful day and Remember to Find the Time to Do all the things YOU Love.
Donna

Shrimp Fried Rice

This is what I had the other night with my Shrimp Stir Fry.  I used brown rice, if the truth be told I like it better with white rice but ya know they say brown rice is better for you.  So guess the option would be up to you if you want to go healthy or not.

All you need is:
2 cups brown instant rice
1 3/4 cup water
2 TBL sesame oil
2-3 TBL soy sauce
3 eggs
3 green onions (you can use regular sweet onions but the green give it color)
oil for frying
*optional you could add peas and carrots if you like but I don't like them in my fried rice.

Cook the rice as per instructions
In skillet a heat oil add some onion cook for about 30-45 seconds.  Add beaten eggs and cook til firm, this picture shows them almost done.

Break up the egg so it looks like scrambled eggs, add the rest of the onion and then add the cooked rice.  Cook and stir for about a minute then add soy sauce, sesame oil and the cooked shrimp cook for about 2 or 3 minutes.
 Here it is ready to serve with the Shrimp Stir Fry.

 

Hope you try this one and add you own twist to it.  To me this is  a real comfort food.  Thanks for taking the time from you busy day to stop by.  Have a wonderful day and Remember to Find the Time to do ALL the things YOU love.

Donna

Shrimp Stir Fry

 I get a craving often for Chinese Food so the other night I decided it was time for some Shrimp Chow Mein or as others call it Stir Fry.  This is a very quick and tasty meal and can be made with many different types of meat, poultry, fish or just veggies.  I made shrimp fried rice that night too.  I'll post that recipe very soon.  Also you can add other veggies if you like, such as snow peas, cauliflower, bean sprouts or even cabbage.  I'm not a fan of cabbage in Chinese food so it's up to you what you would like.  It probably takes more time to cut the veggies than to prepare this dish.

3/4 - 1 lb shrimp (cooked,  and peeled)
2 large carrots sliced on the diagonal
3 stalks of celery cut on the diagonal
1 large onion sliced
3-4 stems of broccoli cut
  *any other veggies you want to add*
1/2 cup chicken stock
1/4 cup water
3 TBL soy sauce
2 TBL Sesame oil
1 1/2 TBL corn starch
2 TBL vegetable oil

In a large skillet heat oil, add a couple of pieces of onion and cook for about a minute or so, add the rest of the veggies, cook until tender.  Add cooked shrimp and cook for about 2 minutes, add about 1 TBL soy sauce and a couple of shakes of sesame oil.   stir.  Just before ready to serve mix chicken stock, water, rest of soy sauce, sesame oil and then add the cornstarch and stir until well mixed, add to shrimp and veggies and cook until it thickens.

Veggies all cut and ready to cook.

Shrimp added

And last the sauce mixture added.

Sure hope you try this simple recipe.  I love this the next day.  I'm not a leftover person but I can deal with this.  :)

Thanks for stopping by and have a wonderful day, but Remember to Find the Time to Do ALL the Things you Love. 

Donna