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Shrimp Scampi with Fresh Herb Risotto

April 13, 2019 by Becky Spoon

Shrimp Scampi with Fresh Herb RisottoJump to Recipe
Shrimp Scampi with Fresh Herb Risotto
Shrimp Scampi with Fresh Herb Risotto

This Shrimp Scampi with Fresh Herb Risotto is a beautiful and delicious dish. It accidentally came together, yet has become a favorite.

Shrimp Scampi with Fresh Herb Risotto
Shrimp Scampi with Fresh Herb Risotto

My nephew is in food service management with a local university and was bringing this herbaceous risotto for lunch with my mother and two sisters that he said they had served with shrimp scampi at a function. I told him I’d make the scampi and we could throw it together! Wow! What a success! The risotto was creamy and luscious, the shrimp was buttery and citrusy, a match made in heaven!

Use a good Arborio rice and have lot’s of chicken stock on hand for your risotto, oh, and fresh herbs! I used this brand Arborio rice: http://www.riceselect.com/products/arborio, but there are many other brands.

Shrimp Scampi with Fresh Herb Risotto

I served this dish with my prosciutto wrapped asparagus which was absolutely the perfect side dish. This risotto dish with the asparagus is a perfect spring lunch or dinner and both would be perfect at your Easter table! Break outside the box! Do something a little different! Here’s the link to my asparagus recipe:https://the2spoons.com/prosciutto-wrapped-asparagus-screams-spring/

I can’t wait for you to try this recipe!

Shrimp Scampi with Fresh Herb Risotto

Shrimp Scampi with Fresh Herb Risotto

Print Recipe Pin Recipe
Course dinner, Lunch, Main Course
Cuisine Italian

Ingredients
  

For the Risotto

  • 7 cups chicken stock
  • 4 garlic cloves, minced
  • 2 cups finely chopped fresh herbs such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves) Pick one or a combination
  • 2 tbsp extra virgin olive oil
  • 2/3 cups finely chopped onion or leek
  • salt, preferably kosher salt, to taste
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine, such as pinot gregio or sauvignon blanc
  • freshly ground pepper
  • 1 tsp lemon zest
  • 1 tbsp freshly squeeezed lemon juice
  • 1/2 cup fresh grated parmesan

For the Shrimp Scampi

  • 2 lbs 16/20 or less count shelled and devined raw shrimp
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, 2 for sauteeing and 2 for finishing the sauce
  • cajun seasoning for the shrimp
  • fresh ground peppoer
  • 1 cup white wine
  • 1 lemon zest and the juice
  • 1/2 cup prmesan cheese
  • 1/8 tsp red pepper flakes, optional

Instructions
 

For the Risotto

  • Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
    Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender about three minutes. Do not brown.
    Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
    Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
    Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.

For the Shrimp Scampi

  • Turn your oven on broil. Season the shrimp by sprinkling with a cajun seasoning like Slap Yo Mama or similar and set aside. Add the extra virgin olive oil and butter to a large skillet and heat to medium-high.  Add the garlic and red pepper flakes to the pan and cook until the garlic is fragrant but not browned, being careful not to burn.  Add the white wine and cook until the wine has reduced by half.  Add the lemon zest and the juice of one lemon and the 2 tablespoons butter.  Add your shrimp and cook on one side about a minute or until turns pink, then turn to the other side and cook an additional minute or until it turns pink. Check your broth for seasoning and add salt and pepper to taste.  Pour your shrimp and the juices into an oven safe dish.  Top with the parmesan cheese and place under the broiler for a minute or so until the parmesan starts to turn a light brown.  This won’t take long and this is why you don’t want to overcook your shrimp while in the skillet, because it will cook additionally while browning your parmesan lightly.   Remove from the oven and set aside.  

Your combined dish

  • Place your risotto on a large platter.  Place the shrimp over the risotto and pour the juices over the entire dish.  Sprinkle fresh parsley or the fresh herb you used in your risotto and serve with lemon wedges.  
Keyword shrimp scampi
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Filed Under: Fish/Seafood Tagged With: dinner, easter, lunch, shrimp, shrimp scampi, shrimp scampi with fresh herb risotto

Perfectly Delicious Avocado Toast with Poached Salmon

February 6, 2019 by Becky Spoon

Avocado Toast with Poached Salmon

This avocado toast with poached salmon is absolutely one of my favorite toast! There’s toasted bread, sliced avocado, poached salmon, and a mustard dill sauce!

Poached Salmon Toast
Perfectly Delicious Avocado Toast with Poached Salmon

Honestly, this Avocado Toast with Poached Salmon is perfect for Breakfast, Brunch, Lunch, or an appetizer.

Perfectly Delicious Avocado Toast with Poached Salmon

Perfectly Delicious Avocado Toast with Poached Salmon

I cooked the salmon for the avocado toast to a medium rare. I didn’t want to over cook it so it would be dry. The medium rare salmon with the mustardy sauce, the avocado

And that mustard sauce! Oh wow! This sauce takes this avocado toast to a new level! The sauce is sweet and mustardy!

Avocado Toast with Poached Salmon
Perfectly Delicious Avocado Toast with Poached Salmon

Just look at this salmon. Can you imagine adding this to your Avocado Toast?

It seems everyone is having avocado toast for breakfast these days and that makes me happy! Here’s a little history of Avocado Toast! https://www.washingtonpost.com/news/wonk/wp/2016/05/06/how-the-internet-became-ridiculously-obsessed-with-avocado-toast/

Perfectly Delicious Avocado Toast with Poached Salmon

Here’s the recipe! Bon Appétit!

Avocado Toast with Poached Salmon

Perfectly Delicious Avocado Toast with Poached Salmon

This Avocado Toast with poached salmon is absolutely one of my favorite toast! Toasted country bread, sliced avocado, medium rare poached salmon, topped with a sweet mustard dill sauce! 
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Appetizer, Breakfast, Lunch, Main Course
Cuisine American

Ingredients
  

For the Poached Salmon

  • 1 Lb Salmon filet
  • Salt
  • 1/2 Cup White wine vinegar
  • 1 Shallot, peeled and thinly sliced, or a few slices of onion
  • Several sprigs of fresh dill or sprinkle of dried dill
  • Fresh parsley
  • Fresh ground pepper
  • A few slices of lemon

For the Toast

  • 2-4 Slices country brear
  • 1 Ripe avocado, sliced
  • 2 Lemon, quartered
  • Salt and pepper
  • Poached salmon, sliced or chunked into pieces
  • Red onion slices
  • Dill fronds for serving

For the Sauce

  • 2 Tbsps Dijon Mustard
  • 1 Tbsp Honey Mustard
  • 1 Tsp Whole-grain Mustard
  • 1 1/2 Tbsp Sugar
  • 2 1/2 Tbsp White wine
  • 2 1/2 Tbsp Olive oil
  • 1 1/2 Tbsp Grapeseed oil
  • 2 Tbsp Minced fresh dill
  • 1/2 Tsp Kosher salt

Instructions
 

Poaching the salmon

  • Cover and cook 5 to 10 minutes depending on the thickness of the fillet, or to the desired fineness. Do not overlook! I only cook for 5 because I like my salmon medium rare. 
    Avocado Toast with Poached Salmon

Building the Toast

  • Toast the bread and add sliced avocado. Sprinkle with lemon juice, then sprinkle with salt and pepper. 
    Avocado Toast
  • Place a slice of salmon, ribboning it out to cover the bread or some chunks. Drizzle with the sauce. Garnish with some red onion, sprinkle with dill fronds, salt and pepper, and serve with extra sauce. 
    Avocado Toast with Poached Salmon

For the sauce

  • Whisk together the Dijon Mustard, honey mustard, whole grain mustard, sugar, and vinegar in a medium bowl. Combine the oils in a cup. Slowly add the mixture to the mustard mixture, whisking constantly until emulsified. Stir in the dill and salt. 
Avocado Toast with Poached Salmon
Perfectly Delicious Avocado Toast with Poached Salmon

These soft boiled eggs are the perfect side for this avocado toast:https://the2spoons.com/soft-boiled-eggs/

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Filed Under: Breakfast/Brunch Tagged With: avocado, avocado toast, breakfast, easy, lunch, poached salmon, Toast

Healthy Cauliflower Toast – eat your veggies

February 3, 2019 by Becky Spoon

Cauliflower Toast
Salty from the prosciutto, melted Swiss cheese, loaded with healthy cauliflower perfectly describes this Cauliflower Toast recipe.
Cauliflower Toast
Jump to Recipe

Salty from the prosciutto, melted Swiss cheese, loaded with healthy cauliflower perfectly describes this Cauliflower Toast recipe.

Cauliflower Toast
Cauliflower Toast

This Cauliflower Toast recipe is from Ina Garten’s cookbook, Cook Like a Pro, which by the way, is a great cookbook!https://barefootcontessa.com/cookbooks/cook-like-a-pro

I’m always looking for new breakfast recipes that I can incorporate some healthy vegetables, like this Cauliflower Toast.

Add some soft boiled eggs to your cauliflower Toast and you have an even better toast!https://the2spoons.com/soft-boiled-eggs/

Cauliflower Toast
Cauliflower Toast

Healthy Cauliflower Toast – eat your veggies

Cauliflower Toast
Cauliflower Toast

Here you go fir the yummy recipe! Enjoy!

Cauliflower Toast

Salty from the prosciutto, melted Swiss cheese, healthy cauliflower describe these Cauliflower Toast! 
Print Recipe
Prep Time 30 minutes mins
Total Time 32 minutes mins
Course Breakfast, Lunch
Cuisine American
Servings 4 Servings

Ingredients
  

  • 1 Small head cauliflower
  • 4 Tbsp Olive oul
  • 1/4 Tsp Crushed red pepper flakes
  • 12 Oz Italian mascarpone cheese at room temperature
  • 6 Oz Gruyere or Swiss cheese, grated
  • 4 Oz Thinly sliced prosciutto, julienned (you could use bacon)
  • 1/4 Tsp Ground nutmeg
  • 6 Large slices country style bread
  • Papeika
  • Freshly grated Parmesan cheese
  • 2 Tbsp Minced fresh chives
  • Flakes sea salt, like Maldon

Instructions
 

  • Preheat the oven to 400 degrees.
    Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, ½-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
    Set the oven to broil and arrange a rack 6 inches below the heat.
    Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper.
    Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.
Keyword cauliflower, toast

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Filed Under: Breakfast/Brunch Tagged With: breakfast, Cauliflower, cauliflowwr Toast, easy, lunch, make ahead, Toast

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