Risotto With Squid Shrimp And Curry Leaves Recipes

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''RISOTTO'' WITH SQUID, SHRIMP, AND CURRY LEAVES



''Risotto'' with Squid, Shrimp, and Curry Leaves image

Finely cut squid and shrimp give this elegant dish from Australian chef Mark Best of Marque restaurant its risotto-like texture, while a garnish of curry leaves adds some flavorful spice.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 11

1 pound medium squid, cleaned, rinsed, and dried, bodies and tentacles separated
1 small head cauliflower, separated into 1-inch florets
4 cups whole milk
Coarse salt and freshly ground white pepper
18 to 24 fresh curry leaves
Vegetable oil, for frying
2 tablespoons olive oil
12 jumbo head-on (optional) shrimp, peeled and heads removed (shells and heads reserved for broth) and deveined, halved lengthwise
4 tablespoons unsalted butter, preferably European-style
5 heaping tablespoons very finely chopped leeks, white and light green parts only
Shrimp Broth, heated

Steps:

  • Place squid bodies on a baking sheet; transfer to freezer and freeze for 1 hour. Transfer tentacles to refrigerator until ready to use.
  • Meanwhile, place cauliflower in a medium-heavy-bottomed saucepan and add milk; season with salt and pepper. Cover with a parchment paper round to keep cauliflower submerged. Place saucepan over low heat and cook until tender, 30 to 40 minutes. Drain cauliflower, reserving milk, and transfer to jar of a blender. Blend until smooth, adding some of the milk as necessary to puree. Season with salt and pepper and set aside.
  • Fill a large heavy-bottomed saucepan 1-inch high with vegetable oil; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Add curry leaves and cook until they stop popping, 10 to 20 seconds. Transfer to a paper-towel-lined plate to drain.
  • Heat 1 tablespoon olive oil in a large heavy-bottomed skillet over high heat. Add shrimp and cook, turning, until opaque, 2 to 3 minutes. Remove from skillet, set aside and keep warm. Add remaining tablespoon olive oil to skillet and add reserved squid tentacles; cook, turning, until opaque, 2 to 3 minutes. Set aside and keep warm.
  • Remove squid bodies from freezer and cut into 1/4-inch pieces. Add 3 tablespoons butter to a medium saucepan over medium heat. When butter is melted and foamy, add cut squid, 5 heaping tablespoons cauliflower puree (reserve any remaining for another use), and leeks; season with salt and pepper. Cook, stirring, until squid becomes opaque, 2 to 3 minutes. Add remaining tablespoon butter and cook, stirring, until melted; season with salt and pepper.
  • Divide squid mixture evenly between six serving bowls. Divide shrimp and curry leaves evenly between the bowls. Using an immersion blender, blend shrimp broth until frothy; spoon broth into each bowl. Garnish with squid tentacles and serve immediately.

SQUID RISOTTO



Squid Risotto image

Categories     Fish     Pasta     Rice     Sauté     Squid     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

1 lb cleaned squid
1 tablespoon olive oil
2 teaspoons chopped fresh oregano, or to taste
1/2 teaspoon chopped fresh rosemary
Pinch of dried hot red pepper flakes
4 garlic cloves, minced
5 1/2 cups fish stock, or 2 (8-oz) bottles
clam juice mixed with 3 cups water
1 1/4 cups Arborio rice (8 oz)
1 cup dry white wine
3/4 cup fresh flat-leaf parsley
1 teaspoon fresh lemon juice, or to taste
Accompaniment: lemon wedges

Steps:

  • Pat squid dry, then cut bodies lengthwise into 1/4-inch-wide strips and quarter tentacles lengthwise. Season with salt and pepper.
  • Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook oregano, rosemary, red pepper flakes, and 1 teaspoon garlic, stirring, until fragrant, about 30 seconds. Add squid strips and tentacles and sauté, stirring constantly, until opaque and curled, about 1 minute. (Do not overcook, or squid will toughen.) Transfer to a sieve set over a bowl to catch juices squid releases.
  • Combine squid juices from bowl with fish stock in a saucepan and bring to a simmer. Season with salt and keep at a bare simmer.
  • Heat remaining 2 teaspoons oil in a large heavy saucepan over moderate heat until hot but not smoking, then cook remaining garlic, stirring frequently, until pale golden, 2 to 3 minutes. Stir in rice and cook, stirring constantly, until rice is translucent, 4 to 5 minutes. Add wine and cook, stirring constantly, until absorbed. Stir in 1 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue cooking at a strong simmer and adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy looking, 18 to 20 minutes total. (There may be broth left over.)
  • Stir in squid and parsley and cook just until heated through, about 1 minute. Add lemon juice and salt and pepper to taste.

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