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Drunken risotto

So last week I was sort of on a mission cook a nice meal Friday or Saturday night with friends.  So much so that wifey was less than pleased when I alerted her of this only about an hour and a half before our guests were to arrive.  We survived.  And ended up with a great meal.

I made bacon wrapped, jalapeno stuffed shrimp[ baked in some sweet onion sauce as an appetizer, it turned out awesome.  I had made this several times with dove as opposed to shrimp, which made it a little bit difficult.  The shrimp was a tad overcooked in trying to get the bacon cooked through in the oven, but nobody seemed to give a shit as they were gone… quickly.

I had gone to the store looking for some interesting frozen fish to prepare as I had tried some frozen halibut last week that turned out pretty well.  They didn’t have anything except catfish so I went with Swai, which is a Vietnamese catfish.  It is a lot more delicate than regular catfish so I was able to stuff it and pack it full of flavor.  Stuffed with a sort of crab, jalapeno stuffing which was better than the fish I think.

I also made a mushroom risotto that I had tried before and turned out well.  I had made it in the past with truffle oil, but since Bourdain has told me that it is “evil, evil shit.”  I have stopped using it.  I did however use an entire bottle of white wine to cook it with, substituted this for chicken broth and it definitely helped.  As did the fresh mushrooms.

We banged it out with King Cake from Haydel’s bakery in New Orleans.  They make and deliver the best king cakes in the world.  If you have the means, I highly recommend it.

“I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.”

Raw bacon wrapped, stuffed shrimp.

Risotto Paraphenelia

One of my keys to success.

Stuffed Swai

Sauteed Mushrooms about to get dunked in Risotto.

 

 
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Posted by on February 9, 2012 in Uncategorized

 

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