Shrimp and Risotto Cakes

I know you are probably thinking that this does not look like much but these Shrimp and Risotto Cakes were very good.   They do take a little extra time due to the risotto but it is worth it!

Shrimp and Risotto Cakes

adapted from Silvana Nardone's "Cooking for Isaiah"

Makes 8 cakes

5 tablespoons extra-virgin olive oil, divided

6 scallions, trimmed and coarsely chopped

1 tablespoon sugar

2 tablespoons balsamic vinegar

1 cup Arborio rice

2 cups vegetable or chicken broth

1/2 cup water

8 ounces medium shrimp, peeled, deveined and cut into 1/4-inch pieces

1 teaspoon hot sauce, (*I used red pepper flakes)

* 1 teaspoon basil, oregano, tomato seasoning
* 1 teaspoon lemon zest

Salt and ground black pepper
2 large eggs, lightly beaten
Start to finish: 3 hours 45 minutes (45 minutes active)

Turn your oven on to 375.  In a small pan, heat 1 tablespoon of the olive oil over low heat. Add the scallions and sugar and cook, stirring occasionally, until caramelized, about 10 minutes. Add in the vinegar and let cook for 1 minute. Transfer to a small bowl.

In In a medium size ovenproof pan heat  2 tablespoons of the olive oil over medium. Add the rice and cook, stirring, until the rice is toasted, about 3 minutes. Stir in the broth, water and seasoning.
Transfer the pot, uncovered, to the oven and bake for 30 minutes.


Remove the risotto from the oven and stir in the scallions, shrimp, hot sauce (red pepper flakes), 1 teaspoon salt, 1/2 teaspoon pepper and lemon zest. Let cool to room temperature. Stir in the eggs and refrigerate for about 1 hour.

Shape the cooled rice mixture into 8 cakes, each about 1/2 inch thick. Refrigerate for about 1 hour.
(I did not regrigerate the cakes this second time and they held true to form when I cooked them.  You just have to be gentle.  If you have the time - refrigerate them the second time).

In a skillet, heat 1 tablespoon of olive oil over medium-high. Add 4 rice cakes and cook without moving them for 4 minutes. Flip the cakes and cook for another 4 minutes, or until golden and firm to the touch. Transfer to paper towels to drain. Repeat with the remaining 1 tablespoon olive oil and rice cakes. It is important not to move the cakes around too much or they will begin to fall apart.


*I enjoyed this recipe. The carmelized onion flavor adds a nice flavor to the risotto cakes.  I served the cakes over some lightly cooked arugula that had a little lemon juice, salt and pepper.

Easy Paella

It has been a busy but nice weekend. The weather on Saturday was beautiful!  I am thankful to have a few minutes right now to blog.

I usually order Paella when we go out because I have never considered it an easy dish to make. 
It seems difficult to me because paella usually has a lot of ingredients and takes a long time to make.
This recipe which I adapted from a recipe by Barefoot Contessa is very reasonable as far as time and difficulty level.  I really enjoyed the flavors in this dish and will definately make it again. 

Easy Paella

Ingredients


1/4 cup good olive oil

1  cup chopped yellow onion

2 red bell peppers, cored and sliced into 1/2-inch strips

2 tablespoons minced garlic (4 to 6 cloves)

2 cups white basmati rice

5 cups good chicken stock, preferably homemade

1/2 teaspoon saffron threads, crushed

1 teaspoon tumeric *

1/4 teaspoon crushed red pepper flakes

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper
1 - 2 lbs of shrimp*

1 pound kielbasa, sliced 1/4 to 1/2-inch thick

1 (10-ounce) package frozen peas

1 tablespoon minced fresh flat-leaf parsley leaves

2 lemons, cut into wedges

Directions

Preheat the oven to 425 degrees F.

Heat the oil in a large pan. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron,tumeric, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the heat to cook for 10 to 15 more minutes, until the rice is fully cooked.

While the rice is cooking, slice the kielbasa and brown it in a frying pan in a little oil or butter.

Turn the heat to low for the large pan of paella and add the shrimp, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

Roasted Shimp and Orzo

I am feeling extremely grateful right now because my husband cooked dinner several times this week.  I left out the recipes, went to work and came home to a prepared meal.  It was so great!

Roasted Shrimp and Orzo
adapted from Food Network
Ingredients


Kosher salt

Good olive oil

3/4 pound orzo pasta (rice-shaped pasta)

1/2 cup freshly squeezed lemon juice (3 lemons)

Freshly ground black pepper

2 pounds (16 to 18 count) shrimp, peeled and deveined

1 cup minced scallions, white and green parts

1 cup chopped fresh dill

1 cup chopped fresh flat-leaf parsley

1 hothouse cucumber, unpeeled, seeded, and medium-diced

1/2 cup small-diced red onion

3/4 pound good feta cheese, large diced

Directions

Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.


Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Be very careful not to overcook the shrimp.


Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

* We did not have Orzo so we used a very small pasta which worked just as well in my opinion.
I really enjoyed this dish.  Love, love the lemon, dill and shrimp combination.