Seafood Risotto From Southern Living
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Seafood Risotto From Southern Living
  Seafood    Risotto    Southern    Rice  
Last updated 6/12/2012 1:22:31 AM. Recipe ID 55202. Report a problem with this recipe.
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      Title: Seafood risotto from southern living
 Categories: Seafood, Rice
      Yield: 12 Servings
 
      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
 
  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.
  




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Recipe ID 55202 (Apr 03, 2005)

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