The better I get at cooking, the less willing I am to go out and pay for a meal in a restaurant when I could make something better at home. Sometimes it is worth it for a particular cuisine or a really fantastic restaurant, but in general it is less and less worth my money. Combine that with the fact that my very active 8-month old doesn’t make eating out the most enjoyable experience, and we are just more inclined to stay home. On Valentine’s Day we wanted to have a nice meal but were not about to go out to a crowded mediocre restaurant with Andrew in tow so I made dinner at home. This dinner was definitely fancier than what I make on any old weeknight so it was perfect for the occasion. Even though I love seafood I was worried this might taste too fishy, but my concerns were unfounded. The crab and shrimp taste were definitely prominent, but not overdone. This was fabulous! Ben really loved it too and he is not the biggest fan of seafood. I look forward to making it again.
Recipe Rewind: tried and true favorites I’ve made recently
The Perfect Hamburger
Crab and Shrimp Risotto
2 large cloves garlic, finely minced
2 tbsp. fresh flat leaf parsley, divided
3 tbsp. olive oil, divided
1/3 lb. shrimp, peeled, deveined and cut into 4 or 5 pieces
Salt and pepper, to taste
3 cups low-sodium chicken broth
1/2 yellow onion, chopped
1 cup medium-grain rice, such as Arborio
1/4 cup dry white wine
2 tomatoes, peeled, seeded and chopped (about 1 cup)
1/2 tsp. Old Bay seasoning
4 oz. lump crabmeat
freshly grated Parmesan cheese, for serving
In a saucepan over medium heat, saute the garlic and 1 tablespoon of the parsley in 1 1/2 tablespoons of the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes.
Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the broth to the saucepan and bring just barely to a simmer.
In another saucepan over medium heat, warm the remaining olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often until the liquid is absorbed.
Add the simmering broth 1/4 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the tomatoes and season with salt, pepper, and Old Bay seasoning. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. (Rice varies so you may not need all of the broth or you may need more.)
Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust seasonings.
Transfer to serving dishes. Sprinkle with remaining fresh parsley and freshly grated Parmesan cheese. Serve.
Source: adapted from Williams Sonoma