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Title: Seafood Risotto From Southern Living
Categories: Seafood Vegetable
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.
Source: Southern Living, November, 1995 Typed by J. Matthews, Nov. 26, 1995 Submitted By J.MATTHEWS@FACTORY.COM (J MATTHEWS) On SUN, 26 NOV 95 154600 ~0500
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