Comments on: Maine Shrimp to the Rescue (Again) http://www.lastnightsdinner.net/2010/02/05/maine-shrimp-to-the-rescue-again/ A peek into our kitchen Tue, 03 Jan 2012 17:47:35 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Jennifer Hess http://www.lastnightsdinner.net/2010/02/05/maine-shrimp-to-the-rescue-again/comment-page-1/#comment-6442 Jennifer Hess Wed, 10 Feb 2010 00:11:36 +0000 http://www.lastnightsdinner.net/?p=1804#comment-6442 maggie - Ha! Thanks ;D Mary - Thanks! I have done that in the past, but I was in a rush this time around (i.e. too lazy to dirty up another pan) Dave - I agree! Marcos - I think our fishmonger has had them on rare occasions. I'll have to keep an eye out for sure! Lydia - mmmm, sounds lovely. I get through this cold weather by reminding myself that asparagus season is just around the corner! Christine - yes! A dab of paste and some of the roe that clings to the shrimp, too. maggie – Ha! Thanks ;D

Mary – Thanks! I have done that in the past, but I was in a rush this time around (i.e. too lazy to dirty up another pan)

Dave – I agree!

Marcos – I think our fishmonger has had them on rare occasions. I’ll have to keep an eye out for sure!

Lydia – mmmm, sounds lovely. I get through this cold weather by reminding myself that asparagus season is just around the corner!

Christine – yes! A dab of paste and some of the roe that clings to the shrimp, too.

]]> By: Christine http://www.lastnightsdinner.net/2010/02/05/maine-shrimp-to-the-rescue-again/comment-page-1/#comment-6422 Christine Sun, 07 Feb 2010 01:46:05 +0000 http://www.lastnightsdinner.net/?p=1804#comment-6422 Is all of the color in the rice just from tomato paste? It looks almost saffron-ny. And delicious. Is all of the color in the rice just from tomato paste? It looks almost saffron-ny. And delicious.

]]> By: Lydia (The Perfect Pantry) http://www.lastnightsdinner.net/2010/02/05/maine-shrimp-to-the-rescue-again/comment-page-1/#comment-6421 Lydia (The Perfect Pantry) Sat, 06 Feb 2010 21:57:47 +0000 http://www.lastnightsdinner.net/?p=1804#comment-6421 I love to add a bit of asparagus to shrimp risotto at the last minute, for color and crunch. It's an out-of-season indulgence, and not totally necessary. Saffron, too. I love to add a bit of asparagus to shrimp risotto at the last minute, for color and crunch. It’s an out-of-season indulgence, and not totally necessary. Saffron, too.

]]> By: Marcos Castrillón http://www.lastnightsdinner.net/2010/02/05/maine-shrimp-to-the-rescue-again/comment-page-1/#comment-6420 Marcos Castrillón Sat, 06 Feb 2010 20:07:10 +0000 http://www.lastnightsdinner.net/?p=1804#comment-6420 Jen, if you can get your hands on some, try langoustines for risotto. It doesn't matter if they are small, since what's important is the stock, not the meat (although the meat's nicer than shrimp). It's so rich it's almost decadent, so keep things very, very simple (i just fry some shallot, add some saffron for colour, one in-season veg for balance, obv parm) but oh God, so, so good. Rissotto made with spider crab stock is also incredible, but that the taste can be too much Jen, if you can get your hands on some, try langoustines for risotto. It doesn’t matter if they are small, since what’s important is the stock, not the meat (although the meat’s nicer than shrimp).
It’s so rich it’s almost decadent, so keep things very, very simple (i just fry some shallot, add some saffron for colour, one in-season veg for balance, obv parm) but oh God, so, so good.
Rissotto made with spider crab stock is also incredible, but that the taste can be too much

]]> By: Dave -nibbleanibble http://www.lastnightsdinner.net/2010/02/05/maine-shrimp-to-the-rescue-again/comment-page-1/#comment-6418 Dave -nibbleanibble Sat, 06 Feb 2010 18:24:38 +0000 http://www.lastnightsdinner.net/?p=1804#comment-6418 Shrimp adds great flavor to any dish. Shrimp adds great flavor to any dish.

]]> By: Mary http://www.lastnightsdinner.net/2010/02/05/maine-shrimp-to-the-rescue-again/comment-page-1/#comment-6417 Mary Sat, 06 Feb 2010 18:18:56 +0000 http://www.lastnightsdinner.net/?p=1804#comment-6417 That looks marvelous! A quick shrimp stock method I've used: peel the the little buggers, toss them in the saucepan with a little oil/butter, toast the shells and any aromatics you want to use (couple garlic cloves, bay leaf, etc.), then add the water for the risotto. Let it simmer away while you're doing the rest of your meal prep. Then ladle it into the risotto through a strainer. Not perfect, but it does add a little more flavor. That looks marvelous!

A quick shrimp stock method I’ve used: peel the the little buggers, toss them in the saucepan with a little oil/butter, toast the shells and any aromatics you want to use (couple garlic cloves, bay leaf, etc.), then add the water for the risotto. Let it simmer away while you’re doing the rest of your meal prep. Then ladle it into the risotto through a strainer. Not perfect, but it does add a little more flavor.

]]> By: maggie http://www.lastnightsdinner.net/2010/02/05/maine-shrimp-to-the-rescue-again/comment-page-1/#comment-6416 maggie Sat, 06 Feb 2010 16:21:49 +0000 http://www.lastnightsdinner.net/?p=1804#comment-6416 whoops, *A* great way. Time for coffee. whoops, *A* great way. Time for coffee.

]]> By: maggie http://www.lastnightsdinner.net/2010/02/05/maine-shrimp-to-the-rescue-again/comment-page-1/#comment-6415 maggie Sat, 06 Feb 2010 16:21:25 +0000 http://www.lastnightsdinner.net/?p=1804#comment-6415 This looks delicious! I great way to use leftover wine. This looks delicious! I great way to use leftover wine.

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