*  Exported from  MasterCook  *
 
                    Seafood Risotto from Southern Living
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Seafood                          Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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  tbsp          Gremolata
      1/2  tsp           Finely ground sea salt
      1/2  tsp           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
 
 
 
 
 
 
 
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