Crispy Soft-Shelled Crab with Three-Grain Risotto & Tiger Shrimp

Yesterday in NYC, it was raining all day. Miserable. Grey. Cold. Rain. It has been spring for the past two weeks and all of a sudden, the polar vortex is back, and winter is coming – again. I was waiting for the rain to stop so that I could go out and buy ingredients for clam chowder but then I thought, clam chowder is so much work and it takes 40 minutes to cook. So I made this instead and it was equally comforting.

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Serves 2.

For the Risotto

  • ½ cup quinoa
  • ½ cup farro
  • ½ cup steel-cut oats
  • 3½ cups stock (I used a blend of fish stock, dashi stock, clam and mussel liquor)
  • Parmesan, as needed
  • ¼ cup strained Greek yogurt
  • 2 TBS chopped parsley
  • 2 TBS chopped chives
  • 12 tiger shrimp, shelled & deveined
  • ¼ cup white wine
  • Lemon wedges
  • Canola oil
  • Salt
  • Freshly ground black pepper

Cook risotto the old fashioned way or put everything (grains and stock, seasonings) into a rice cooker and wait for that beep. I did the latter since it was a miserable, rainy Monday.

When the risotto is done, set aside, and season shrimp with salt and freshly ground black pepper. In a pan, heat some canola oil and sear the shrimp. Once shrimp is almost cooked, add the white wine and cover until alcohol has burned off. Remove lid and fold in risotto. Grate in parmesan to your taste, add yogurt and herbs. Taste for seasoning and adjust with lemon juice. Keep risotto warm while frying crabs.

For the Crab

  • 4 soft-shelled crabs
  • AP flour, as needed
  • Salt
  • Freshly ground black pepper
  • Oil for frying
  • Lime wedge

Clean crabs by cutting off their face (I know it sounds so mean), pulling off their aprons (butt flap?), and pull the points of their shell back to reveal their gills and remove those on each side.

Heat oil for frying. Season crabs with salt and freshly ground pepper. Then dress crabs in AP flour and tap crabs to remove excess flour. Fry for 3-5 minutes. Remove and place on wire-rack. Squeeze some lime over and lightly season with salt.

For the Finish

  • Arugula
  • Lime wedge
  • Salt
  • Extra virgin olive oil

Toss greens with salt, lime, and EVOO before serving.

TO ASSEMBLE

Spoon risotto into a bowl, place arugula salad in the middle, and top with crispy soft-shelled crab.

Cuttlefish Ink Risotto with Calamari, Tomato Concassé, Shichimi & Parsley

There was this dish at work that I wanted to eat but I never got the chance to have the entire dish because my days off are the same days when the restaurant is closed. So I kind of recreated it at home. It doesn’t have the sea urchin on it because I can’t splurge on a tray of fresh sea urchin on myself… with company yes but I would feel so gluttonous if I ate the entire tray alone.

I have some grated cheese in my seafood risottos. I don’t understand the taboo about not putting cheese with seafood. It works for me and I think it helps to bind the rice together.

Serves 2.

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[Calamari from Connecticut, Cuttlefish Ink from Spain]

For the Tomato Concassé

  • 2 onions, finely diced
  • 5 plum tomatoes
  • 4 garlic cloves, sliced thinly
  • 3 thyme sprigs, picked without the thick stems
  • Olive oil
  • Salt

Boil a pot of water that can fit the tomatoes. Core out tomatoes and make an “X” with a paring knife on the top of each tomato. Have a bowl of ice water on hand. Once water is boiling, cook tomatoes for 30 seconds and immediately place in ice water.

Once tomatoes are cooled, remove from ice water bath and peel skin off. Remove seeds and insides of tomato. Dice tomato into small cubes and set aside.

In a sauté pan and on low-medium heat, add enough olive oil to coat the pan. Sweat the onions, tomatoes, garlic, thyme for 30 minutes. Season lightly with salt. Cool and set aside.

For the Calamari

  • 1 lb calamari, tubes and tentacles
  • Canola oil
  • Salt & freshly ground black pepper
  • Shichimi
  • Lemon juice

Clean/rinse the tubes and cut into thin strips. Save one third for garnishing and the rest for cooking within the risotto (below).

For the garnish, sauté/broil the calamari and season with salt, pepper, shichimi, and lemon juice. Keep warm and set aside.

For the Risotto

  • 1½ quarts fish stock
  • 1 onion, finely diced
  • ¾ cup Arborio rice
  • ½ cup white wine
  • Reserved cut calamari strips and tentacles
  • 1 TBS cuttlefish ink
  • Salt
  • Olive oil
  • Parmesan, for grating
  • Parsley, finely chopped

The fish stock should be hot/simmering before adding into the cooking pan for the risotto.

In a pan on medium-low heat, heat the olive oil. Sweat the onions until translucent. Stir in the rice and make sure the oil fully coats the rice. Cook until the ends of the rice are transparent, stirring often, about 2 minutes. Then add in the wine and cook until completely absorbed and the alcohol has evaporated.

Add 1 cup of the hot stock and simmer, stirring frequently, until all the liquid has been absorbed and the bottom of the pan is almost dry. Adding ½ cup stock at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is almost al dente. Add in two-thirds of the tomato concassé into the rice. Then add in the reserved calamari and season lightly with salt. When the calamari is cooked, add in the ink and fully incorporate ink into rice.

Before rice is finished and taken off heat, grate in some parmesan cheese and taste/adjust for seasoning.

TO ASSEMBLE

Scoop hot rice into bowl, garnish with sautéed/broiled calamari, remaining tomato concassé, and parsley.

Risotto with Shrimp & Sea Beans

This was the third course to my 5-course Friendsgiving party for 6 people.

I absolutely LOVED this course because it was shrimp overload!

Serves 6.

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[100% organic]

For the Shrimp Stock

  • 2 lbs large Mayan shrimp/prawns, heads removed and shelled
  • 3 carrots, chopped
  • 2 onions, chopped
  • 3 celery stalks, chopped
  • 3 TBS brandy
  • ½ cup white wine
  • 2 TBS tomato paste
  • 1 garlic head, cut horizontally
  • 2 tarragon sprigs
  • 2 bay leaves
  • 2 TBS black peppercorns
  • 2 thyme sprigs
  • 7 oz. diced tomatoes
  • Canola oil
  • Salt & freshly ground black pepper

Peel shrimp and leave the tails intact. Place shrimp aside in the refrigerator.

In a Dutch oven or very large pot, heat canola oil until smoking hot. Add in shrimp heads and shells and develop a deep orange color, stirring occasionally, for 5 minutes. Then sauté mirepoix (carrots, onions, celery) until there is some color. Add in tomato paste and cook it thoroughly. Flambé with brandy then deglaze with white wine.

Add in diced tomatoes, garlic head, tarragon, bay leaves, peppercorns, and thyme, along with enough water to cover. Bring to a boil then simmer for 1 hour. Strain and discard solids.

Reheat stock for risotto making.

For the Risotto

  • 2 onions, finely diced
  • 2 TBS olive oil
  • 1½ cup Arborio rice
  • ¾ cup dry white wine
  • Shrimp stock from above, as needed
  • Salt & freshly ground pepper
  • 1 cup sea beans, lightly packed

In a pan on medium-low heat, heat the olive oil. Sweat the onions until translucent. Stir in the rice and make sure the oil fully coats the rice. Cook until the ends of the rice are transparent, stirring often, about 2 minutes. Then add in the wine and cook until completely absorbed and the alcohol has evaporated.

Add 1 cup of the hot stock mixture and simmer, stirring frequently, until all the liquid has been absorbed and the bottom of the pan is almost dry. Adding ½ cup stock at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is almost al dente. 

Stir in sea beans and keep warm before serving.

For the Finish

  • Reserved shrimp
  • Salt
  • Canola oil
  • 1 handful sea beans
  • Tempura batter

In a large pan, sear shrimp with canola and salt. Keep warm and set aside.

Dip sea beans in tempura batter and fry lightly in a pot of oil.

TO ASSEMBLE

Spoon risotto in a bowl, place shrimp in center and top with tempura sea beans.

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Leftover Risotto Croquettes

I’ve been meaning to do this for quite some time because I always have leftover risotto lying around in the fridge. Leftover risotto tastes so much better deep fried than reheated! Your hard work is behind you, all you have to do is roll them in the breading and fry them. If you have a mini deep fryer like I do, making these take no work at all!

My breading process:

  1. Roll risotto into balls
  2. Roll them into flour
  3. Swirl/coat them in an egg/cream mixture
  4. Roll them in Panko
  5. Fry!

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[100% organic]

Lemon Saffron Risotto with Mussels

This is a very much long over due post! Wow, this month flew by! I’m not really surprised though because July always goes by so fast for me since it’s my birth month and it’s a constant reminder that I am at the third week of my new age…

I thought work would die down but it hasn’t and I am constantly so very tired and stressed. Not having my usual two consecutive days off contribute to my being tired all the time; my days off are split. I miss my Sunday food parties… I haven’t had the time nor energy to hold house parties since May!! But I insisted to myself that I post something for July because August is right around the corner… and not updating my blog is not an option!

The lightness of the lemon flavoring definitely balanced out the heaviness of the saffron!

Serves 4.

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[100% organic, wild mussels from Canada]

For the Mussels

  • 2 lbs mussels
  • 1 TBS butter
  • 1 TBS olive oil
  • 3 shallots, finely minced
  • 1 garlic head, cut in half horizontally
  • Parsley stems
  • 1 TBS black whole peppercorns
  • 1 bay leaf
  • 1 cup dry white wine
  • Pinch of salt

Clean, scrub, and soak mussels in salted cold water for 15 minutes. De-beard mussels.

In a pan on medium low heat, melt butter with olive oil. Sweat shallots with a pinch of salt. Turn up the heat to medium and add in aromatics (garlic, parsley stems, peppercorns, bay leaf) and sweat for 1 minute. Turn heat to high and add in mussels. Cover the pan with a lid and shake the pan over the heat vigorously. Add in white wine and simmer until mussels open up, 3-4 minutes. Mussels will be halfway cooked. You will finish cooking the mussels in the risotto.

Strain the mussel liquor and set aside. Remove each mussel from its shell and set aside, either over ice or in the refrigerator. Discard shells, unless you want to plate mussels in their shells.

For the Risotto

  • 3 TBS butter
  • 1 large onion, diced
  • 2 cups Arborio rice
  • Reserved mussel liquor
  • Large pinch of saffron
  • 2 qts vegetable stock
  • 4 lemons, juiced and zested
  • 1 cup packed parsley leaves, finely chopped
  • Reserved mussels
  • Salt
  • (Optional: grated Pecorino Romano)

Heat up vegetable stock in a saucepan and keep hot.

In a pan, melt the butter on a low heat. Add in the diced onion and sweat until soft. Stir in the rice and make sure the butter fully coats each grain of rice and cook until the ends of the rice are transparent, stirring often, about 2 minutes. Then add in the mussel liquor and saffron, and cook until completely absorbed.

Add 1 cup of the hot broth and simmer, stirring frequently, until all the liquid has been absorbed, and the bottom of the pan is almost dry. Adding 1 cup broth at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is short of al dente, about 15-20 minutes.

Before the last addition of stock, fold in reserved mussels, lemon juice, lemon zest, and half of the chopped parsley.

Season and taste to adjust seasoning. I like to fold in finely grated Pecorino Romano cheese into my risottos so I rarely have to season with any salt since the cheese is very salty.

Scoop risotto into bowls and top with more chopped parsley. Serve immediately.

Saffron Shrimp Risotto with Chinese Broccoli & Wild Mushrooms

I have been making risottos like crazy at work. For my Sunday food party, I wanted to make a different risotto. I asked my friends what they would like to have in the risotto and they said “mushrooms”. Then I wanted shrimp and Chinese broccoli stems in the rice as well so that’s how I created this dish. And why not add some saffron, to make this risotto extra luxurious?

I planned on using maitake mushrooms but the store was out so I bought oyster and king oyster mushrooms. I also had some shiitake at home so it was a nice blend.

My friends and I are all big eaters so technically this recipe serves 8 but we were 4 people.

In case if you were wondering, this is what I cooked for our food party:

Serves 4.

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[100% organic, shrimp from Australia]

For the Risotto

  • 3 TBS butter
  • 1 large onion, diced
  • 2 cups Arborio rice
  • 1 cup white wine
  • Pinch of saffron
  • 2 qts dashi stock

Heat up dashi in a saucepan and keep hot.

In a pan, melt the butter on a low heat. Add in the diced onion and sweat until soft. Stir in the rice and make sure the butter fully coats each grain of rice and cook until the ends of the rice are transparent, stirring often, about 2 minutes. Then add in the wine and saffron, and cook until completely absorbed.

Add 1 cup of the hot broth and simmer, stirring frequently, until all the liquid has been absorbed, and the bottom of the pan is almost dry. Adding 1 cup broth at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is short of al dente, about 15-20 minutes.

For the Garnishes

  • 2 lbs tiger shrimp
  • 2 cups oyster mushrooms
  • 1 cup shiitake mushrooms
  • 2 king oyster mushrooms
  • 1 bunch Chinese broccoli
  • Canola oil
  • Salt & pepper

Shrimp: Save 8 shrimp whole, peeled to the tail then peel, clean, and devein remaining shrimp. Save shells for later use. Chop up remaining shrimp and set both whole and chopped shrimp aside. Fold in chopped shrimp into risotto and add some more broth to further cooking the shrimp and rice.

Mushrooms: Clean mushrooms and cut into bite-sized pieces. Sauté mushrooms until golden and set aside. Fold into risotto.

Chinese broccoli: cut leaves off and use stems only. Save leaves for later use. Using a mandolin or knife, slice stems into 2 mm rounds. Fold into risotto.

For the Finish

  • 1 cup heavy cream
  • 8 reserved shrimp
  • Canola oil
  • Salt & pepper

Whip cream until stiff and fold into risotto. Season risotto and taste to adjust seasoning.

Sear shrimp in a pan and drain on paper towels.

TO ASSEMBLE

Scoop risotto into bowls and top with 2 interlocking shrimp. Serve immediately.

Seared Shrimp with Savory Coconut Risotto

I loved the savory coconut risotto that I did during my New Year’s Day Dinner so much!!! It hasn’t even been that long yet and I’m craving for it again! When I was in bed, writing my ingredients list, I couldn’t decide if I wanted to go the lump crab meat + mango or shrimp + pineapple set. Ultimately, I love eating shrimp. It’s one of my staple foods.

At Whole Foods, I bought mango but I completely forgot about it. Damn.

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[100% organic, gulf shrimp]

For the Coconut Risotto recipe, click here.