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    Clam and Shrimp Risotto


    Source of Recipe


    WW Post

    Recipe Introduction


    Makes 4 servings
    Prep: 45 minutes
    Cook: 20 minutes
    WW- 6pt



    List of Ingredients




    1-1/2 dozen medium cherrystone clams, scrubbed
    1 cup chicken broth
    1 can (14-1/2 oz.) diced tomatoes in juice
    1 bulb (1 lb.) fennel, or 2 cups chopped celery and 1/8 teaspoon anise seed, crushed
    1 large (12 oz.) onion, chopped
    1 teaspoon butter or margarine
    1/4 teaspoon red pepper flakes
    3/4 pound medium shrimp, shelled and deveined
    1 tablespoon chopped garlic
    1 cup white wine
    1 cup arborio or long-grain rice
    1/4 teaspoon thyme
    2 tablespoons chopped fresh flat-leaf parsley

    Recipe



    1. Arrange clams in a large Dutch oven. Cover and cook over medium-high heat 8 to 13 minutes, until clams open. (Clams will release broth while cooking.) Transfer clams with slotted spoon to a large bowl; set aside. Discard any unopened clams. Strain broth from clams into a 1-quart glass measure; add chicken broth and enough water to equal 4 cups. Transfer to a medium saucepan; set aside.
    2. When cool enough to handle, remove clams from shells. Chop clams and return to large bowl; discard shells.
    3. Bring tomatoes and juice, fennel and onion to boil in a Dutch oven. Cover and cook over medium heat 7 to 9 minutes, until vegetables are tender; transfer to bowl with clams. Increase heat to medium-high; add butter and red pepper flakes; cook 1 minute. Add shrimp in a single layer; cook, turning once, 2 minutes, just until opaque. Add garlic; cook 1 minute more. Transfer to bowl with vegetables. Add wine, rice and thyme to pot; cook just until liquid is absorbed. Stir in 1 cup of the broth mixture; cook, stirring, until liquid is just absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed each time. Cook 20 to 25 minutes more, until rice is tender. Stir in shrimp, clams and vegetables and parsley; heat through. Serve immediately. Makes 4 servings.

    Nutrition facts per serving:
    calories: 275
    total fat: 2.5g
    saturated fat: .5g
    cholesterol: 87mg
    sodium: 540mg
    carbohydrate: 39g
    protein: 20g

 

 

 


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