Pumpkin Shrimp Risotto

Pumpkin Shrimp Risotto

6 baby pumpkins*
24 unpeeled, large fresh shrimp
1 lb. unpeeled, medium-size fresh shrimp
1-1/2 lb. shiitake mushrooms
1 (2 oz) package fish bouillon cubes
2 quarts boiling water
1/2 cup butter or margarine, softened
6 shallots, chopped
6 garlic cloves, chopped
1 lb. Arborio rice
1 (3 oz) package refrigerated shredded Parmesan cheese
1 tbsp fresh thyme leaves
1 tbsp butter or margarine

Buerre Blanc Sauce
Garnishes: fresh dill sprigs, whole shiitake mushrooms

Cook baby pumpkins in 1/2" boiling water in a Dutch oven, covered, 20 minutes or until tender; drain. Cut off and reserve tops. Peel pumpkins, and cut in half. Discard seeds. Mash pulp, and set aside 1-1/4 cups, reserving remainder for another use.

Peel large shrimp, leaving tails on; de-vein, if desired, and set aside. Peel medium shrimp, and devein, if desired; set aside.

Discard mushroom stems; thinly slice caps.

Stir together fish bouillon cubes and 2 quarts boiling water until bouillon dissolves.

Melt 1/2 cup butter in a Dutch oven over medium heat; add shallots, garlic, and rice, and sauté until shallots are tender.

Add 1 cup hot fish broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining hot broth, 1 cup at a time. (Cooking time is 35 to 40 minutes.) Add 1 cup mashed pumpkin (reserve remaining 1/4 cup pumpkin for Beurre Blanc Sauce), medium shrimp, sliced mushrooms, Parmesan cheese, and thyme; cook, stirring constantly, 8 to 10 minutes or just until shrimp turn pink.

Melt 1 tbsp. butter in a large skillet; add large shrimp, and sauté 2 to 4 minutes or just until shrimp turn pink.

Spoon pumpkin risotto onto serving plates, and drizzle evenly with Beurre Blanc Sauce. Arrange large shrimp around risotto, and top with reserved pumpkin tops. Garnish, if desired.

*1-1/4 cups canned pumpkin maybe substituted for pulp from 6 baby pumpkins.

Yield: 6 servings

Maggie
(11/26/06)

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D.O.D. Southwestern Shrimp Linguine

Since we're doing lunches...

I think I sent this before, but as a NYT link to an article about M.R.E.s (y'know - army food that has to have a shelf life of a couple of years..). I had this for dinner last night and lunch today (and dinner tonight!) so it's safe to say that I liked it. I did throw in a little chipotle powder, used a whole lime, and finished it with a couple of tbls of cream to make it a white sauce - just 'cuz. <g>

D.O.D. Southwestern Shrimp Linguine
(Adapted from The D.o.D. A.F.R.S.)

3/4 cup sweet red pepper, diced
3/4 cup onion, diced
2 tbsp olive oil
1 tbsp lime juice
1 tsp jalapeño pepper, diced
1-1/4 tsp garlic powder or 3 cloves fresh, diced
1/2 tsp salt
1/2 tsp black pepper
1/2 pound linguine
3/4 pound shrimp
3 tbsp Italian parsley, chopped
3 tbsp cilantro, chopped
1/4 pound chunk of Parmesan cheese

1. Saute red peppers and onions in oil 'til tender, 5 to 10 minutes, then stir in lime juice, jalapeño peppers, garlic powder, salt and pepper.

2. Meanwhile, boil pasta in salted water 'til al dente, 10 to 12 minutes for dry, 1 to 2 for fresh. Drain, reserving 1-1/4 cups of liquid.

3. Pour pasta cooking liquid over peppers and onions, bring to a boil and add shrimp. Boil 'til shrimp turn just pink. Add pasta to pan. Quickly mix in parsley and cilantro and season with salt and pepper.

4. Divide among four plates and grate an ounce of cheese over each.

Yield: 4 servings.

posted by MoP QQQ
(3/20/03)

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