| 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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