Name: Seafood Risotto
Ingredients: 1 lb Unpeeled, medium-size fresh shrimp; 1/2 lb Fresh sea scallops; 1 lb Fresh squid*; 1 lb Fresh, unshelled mussels; 1 lb Fresh, unshelled clams; 6 Garlic cloves, minced; 1/4 c Olive oil; 1/2 c Dry white wine; 1/4 c Lemon juice; 4 Sprigs fresh thyme, finely chopped; 4 Sprigs fresh oregano, finely chopped; Risotto (see recipe); 2 1/2 tb Gremolata; 1/2 ts Finely ground sea salt; 1/2 ts Freshly ground pepper; Lettuce leaves

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood, Rice	12	Servings

INGREDIENTS

1	lb	Unpeeled, medium-size fresh shrimp
1/2	lb	Fresh sea scallops
1	lb	Fresh squid*
1	lb	Fresh, unshelled mussels
1	lb	Fresh, unshelled clams
6		Garlic cloves, minced
1/4	c	Olive oil
1/2	c	Dry white wine
1/4	c	Lemon juice
4		Sprigs fresh thyme, finely chopped
4		Sprigs fresh oregano, finely chopped
		Risotto (see recipe)
2 1/2	tb	Gremolata
1/2	ts	Finely ground sea salt
1/2	ts	Freshly ground pepper
		Lettuce leaves

INSTRUCTIONS

Peel shrimp, and devein, if desired; set aside. Cut sea scallops in half
crosswise; set aside.
Rinse squid under cold running water. Cut into 1/2-inch slices, and set
aside.
Remove "beards" from mussels. Scrub mussels and clamswith a brush to remove
grit; set aside.
Cook garlic in olive oil over medium heat, stirring constantly, 2 to 3
minutes or just until shrimp turn pink. Remove shrimp and scallops with a
slotted spoon; set aside.
Cook squid in skillet over medium heat, stirring constantly, 2 to 3
minutes; remove with a slotted spoon, set aside.
Add mussels, clams, wine, and next 3 ingredients to skillet. Bring to a
boil over high heat. Cover and cook, shaking pan frequently, 3 to 5 minutes
or until shells open. Remove and discard unopened shells.
Add shrimp, scallops, and squid. Cook over medium heat until thoroughly
heated.
Remove seafood with a slotted spoon, reserving liquid. Stir liquid into
cooked Risotto. Place risotto on a lettuce-lined serving plate, and top
with seafood mixture. Sprinkle with 2 1/2 tablespoons Gremolata, salt, and
pepper; serve immediately.
*1 lb. sea scallops or shrimp may be substituted for squid.
Source: Southern Living, November, 1995 Typed by J. Matthews, Nov. 26, 1995
Submitted By J.MATTHEWS@FACTORY.COM (J MATTHEWS) On SUN, 26 NOV 95 154600
~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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