Shrimp Risotto
Servings: 4
1 pound Shrimp
2 cups arborio rice
1 teaspoon paprika
salt
pepper
8 cups broth
2 tablespoons butter
1 white onion
3 cloves garlic
1/2 cup dry white wine
1 cup grated Parmesan
Italian parsley, for garnish
Peel and devein shrimp, leaving tails on. Rinse, pat dry and set aside.
Heat oven to 375 F.
Season shrimp with paprika, salt and pepper. Drizzle with olive oil then toss to combine. Lay shrimp in single layer on baking sheet and refrigerate.
Heat medium saucepan over medium-low heat and add broth.
In separate deep, heavy-bottom pot, melt butter. Chop onion and garlic then add to pot and cook until soft and browning. Add arborio rice and stir to incorporate. Cook until fragrant, 1-2 minutes.
Add wine and cook, stirring, until alcohol smell evaporates. Add warm broth one ladle at a time, stirring consistently. Do not add another ladle until liquid from previous ladle is mostly soaked up by rice.
Risotto has finished cooking when rice is chewy with consistency of thick oatmeal.
Roast shrimp until cooked through.
Remove risotto from heat and stir in grated Parmesan and chopped parsley.
Scoop into bowls and lay roasted shrimp on top.
Season with salt and pepper. Garnish with chopped parsley and serve.
Shrimp Wonton Soup
Servings: 4
Wontons:
1/2 pound ground pork
1/2 pound Shrimp, peeled, deveined, finely chopped
4 scallions, thinly sliced
2-3 garlic cloves, minced
1 teaspoon ginger, minced
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon cornstarch
salt
pepper
1 package square wonton wrappers
Soup:
48 ounces chicken broth
1 piece ginger (2 inches), grated
2 tablespoons soy sauce
1 tablespoon dry white wine
1 tablespoon sesame oil
1-2 baby bok choy
1/2 pound Shrimp, peeled and deveined
3 scallions, sliced
To make wontons: In large bowl, mix ground pork, shrimp, scallions, garlic, ginger, sesame oil, soy sauce, cornstarch, salt and pepper.
One wonton wrapper at a time, brush edges of two sides of wrapper with water. Add 1-2 teaspoons filling to center. Fold wrapper corner to corner so two wet edges meet two dry edges, creating triangle shape.
Press sides together to seal. Take two corners of triangle and join with water to create purse-like shape. Press to seal. Repeat with remaining wrappers and filling.
To make soup: In saucepan over high heat, stir broth, ginger, soy sauce, wine and sesame oil. Bring mixture to simmer.
Cover pot and turn down heat, simmering 10-12 minutes.
Add bok choy leaves, shrimp and scallions. Cook until shrimp are pink and heated through.
In separate saucepan, heat water to boil.
Drop in wontons in small batches and cook until floating, 5-7 minutes.
Transfer cooked wontons to bowls along with shrimp and bok choy from soup pot. Ladle broth, as desired, into bowls.
Pumpkin Crumble
Recipe courtesy of “Cookin’ Savvy”
Servings: 8-12
1 can pumpkin
1 can evaporated milk
1 cup brown sugar
2 eggs
1 tablespoon pumpkin spice
1 teaspoon cinnamon
1 box cake mix (yellow, white or spice)
3/4 cup chopped pecans
3/4 cup chopped white chocolate chips
1 1/2 cups melted butter
Whipped Cream:
1 cup heavy whipping cream
2 tablespoons sugar
Heat oven to 350 F.
In bowl, mix pumpkin, evaporated milk, brown sugar, eggs, pumpkin spice and cinnamon. Pour into greased 9-by-11-inch baking dish.
In separate bowl, mix cake mix, pecans and white chocolate chips. Sprinkle over pumpkin mixture. Pour butter evenly over top. Do not mix or stir. Bake 1 hour.
To make whipped cream: Using hand mixer, whip heavy whipping cream and sugar until thick.
Serve crumble with whipped cream.
