Shrimp and Herb Risotto

Ingredients:

2 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio or Carnaroli rice
4 cups chicken broth, divided
Salt and pepper
1 pound large shrimp (31 to 35), peeled and deveined
1/2 cup grated Parmesan (2 ounces)
3 tablespoons chopped fresh parsley, plus more for serving
3 tablespoons chopped fresh basil leaves, plus more for serving


Directions:

In a 6-quart pressure cooker, melt 1 tablespoon butter over medium.
Add onion and garlic and saute until soft, about 4 minutes.
Add rice and cook, stirring, 1 minute.
Add 3 cups broth and season with salt.
Secure lid.
Bring to high pressure over medium-high heat.
Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
Remove from heat, vent pressure, and remove lid.
Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes.
Stir in Parmesan, herbs, and remaining tablespoon butter.
Serve topped with additional herbs.

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Slow-Cooker Poached Salmon

INGREDIENTS

1 lemon, sliced 1/4 inch thick, plus 1 tablespoon juice
1 1/2 teaspoons minced fresh dill, stems reserved
2 (6‐ to 8‐ounce) skin‐on salmon fillets, about 1 1/2 inches thick
Salt and pepper
1/4 cup sour cream
1 teaspoon Dijon mustard

 
INSTRUCTIONS

1. Fold sheet of aluminum foil into 12 by 9-inch sling and press widthwise into slow cooker. Arrange lemon slices in tight single layer in bottom of prepared slow cooker. Scatter dill stems over lemon slices. Pour water into slow cooker until it is even with lemon slices (about 1/2 cup water). Season fillets with salt and pepper and place skin side down on top of lemon slices. Cover and cook until salmon is opaque throughout when checked with tip of paring knife and registers 135 degrees, 1 to 2 hours on low.

2. Combine sour cream, mustard, lemon juice, and minced dill in bowl and season with salt and pepper to taste. Using sling, transfer fillets to baking sheet. Gently lift and tilt fillets with spatula to remove dill stems and lemon slices and transfer fillets to individual plates; discard dill stems, lemon slices, and poaching liquid. Serve with sauce. 




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Three Peppercorn Marlin

1/2 cup raspberry vinegar
1 tsp red peppercorns, crushed
1 tsp green peppercorns, crushed
1 tsp black peppercorns, crushed
1/2 cup low sodium chicken broth, undiluted
2 tbs no sugar added raspberry spread
1 tsp dijon mustard
1 tsp cornstarch
1 tbs water
vegetable cooking spray
4 marlin fillets
2 tsp olive oil

Combine first 4 ingredients in a small saucepan. Bring to a boil and reduce heat, simmer uncovered, until mixture is reduced to 1/4 cup. Add chicken broth, raspberry spread and mustard, simmer uncovered for 20 minutes, stirring occasionally. Combine cornstarch and water, stirring until smooth. Add to the broth mixture, stirring constantly until mixture comes to a boil, cook 1 minute and set aside, keep warm. Coat grill rack with cooking spray, place on grill over medium hot coals. Brush both sides of each fillet with olive oil. Place fillets on rack and grill for 6 minutes on each side or until fish flakes easily when tested with a fork. Transfer to a serving platter and spoon peppercorn mixture evenly over fillets. Serves 4.

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Seafood Gumbo

1 lb okra, sliced 
1/4 cup plus 2 tbs butter or margarine, melted and divided 
1/4 cup all purpose flour 
1 bunch green onions, sliced 
1/2 cup chopped celery 
2 clove garlic, minced 
1 can(16 oz)tomatoes, undrained 
1 bay leaf 
1 tbs chopped fresh parsley 
1 fresh thyme sprig 
1 1/2 tsp salt 
1/2-1 tsp red pepper 
2 quarts water 
1 lb unpeeled medium size fresh shrimp 
1/2 lb fresh crabmeat 
hot cooked rice 
gumbo file(optional) 

Saute okra in 2 tbs butter in a large skillet until okra is lightly browned. Set aside. Combine remaining 1/4 cup butter and flour in a large iron skillet, cook over medium heat, stirring constantly, until roux is the color of chocolate(20-25 minutes). Stir in green onions, celery and garlic, cook until vegetables are tender. Combine roux, sauteed okra, tomatoes, bay leaf, chopped parsley, fresh thyme, salt, red pepper and water in a large dutch oven. Bring mixture to a boil, reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Peel and devein shrimp, add shrimp and crabmeat to okra mixture. Simmer an additional 10 minutes. Remove bay leaf. Serve gumbo over rice. Add gumbo file, if desired. Makes 2 1/2 quarts.

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Avocado Soup With Marinated Shrimp

3 large avocados, cut into chunks 
2 cans (14 oz) vegetable broth 
¼ tsp ground red pepper 
1 tsp salt, divided 
½ cup buttermilk 
4 tbs fresh lemon juice, divided 
¼ cup off dry white wine (optional) 
½ lb medium size peeled, cooked shrimp 
1 tbs olive oil 
1 tsp lemon zest 
garnish chopped fresh chives 

Process first 3 ingredients and ¼ tsp salt in a blender until smooth, stopping to scrape down sides. Transfer avocado mixture to a bowl, stir in buttermilk, 3 tbs lemon juice, and, if desired, wine until smooth. Place plastic wrap directly on soup, and chill at least 1 hour or upto 4 hours. During last 15 minutes of chill time for avocado mixture, combine shrimp, olive oil, lemon zest, and remaining 1 tbs lemon juice and ¾ tsp salt, and let stand 15 minutes. Ladle soup into small bowls, and top each with shrimp. Garnish, if desired. Serves 8-10.

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