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Рецепт Couscous Risotto With Shrimp, Asparagus And Peas
by Global Cookbook

Couscous Risotto With Shrimp, Asparagus And Peas
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  Порций: 8

Ингредиенты

  • 1 1/2 c. frzn green peas
  • 24 x asparagus spears - (abt 12 ounce) trimmed, and cut into 1" pcs
  • 3 med carrots peeled, and cut into matchstick-size strips
  • 3 ounce snow peas trimmed, and cut diagonally in half
  • 6 Tbsp. extra virgin olive oil
  • 32 x uncooked large shrimp peeled, deveined
  • 1 x onion minced
  • 1/2 c. minced shallots
  • 4 c. uncooked Israeli couscous
  • 1 lb plum tomatoes - (abt 8) seeded, minced
  • 2 c. dry white wine
  • 2 c. vegetable stock or possibly canned vegetable broth
  • 1 c. whipping cream
  • 1 c. freshly-grated Parmesan cheese (abt 3 ounce)
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. minced fresh Italian parsley Salt to taste Freshly-grnd black pepper to taste

Инструкции

  1. Cook frzn peas, asparagus, carrots and snow peas in large pot of boiling salted water till vegetables are crisp-tender, about 3 min. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside.
  2. Heat 3 Tbsp. oil in heavy large skillet over medium-high heat. Add in shrimp and saute/fry till pink and cooked through, about 1 1/2 min. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then chill.)
  3. Heat remaining 3 Tbsp. oil in heavy large pot over medium-high heat. Add in onion and shallots and saute/fry till soft, about 5 min. Stir in couscous and tomatoes. Add in wine and simmer till liquid is reduced by half, stirring often, about 10 min.
  4. Add in vegetable stock and simmer till liquid is reduced by half and couscous is just tender, stirring often, about 8 min. Fold in reserved vegetables and whipping cream. Cook couscous over medium heat till mix thickens and is creamy, about 3 min.
  5. Stir Parmesan, butter and parsley into risotto. Add in shrimp and mix till heated through and butter and cheese are melted and well blended, about 2 min. Season risotto to taste with salt and pepper. Divide risotto among 8 bowls and serve.
  6. This recipe yields 8 servings.
  7. Comments: Israeli couscous, sometimes known as pearl pasta, is available at Middle Eastern markets. You could also order it from Joan's on Third in Los Angeles; 323-655-2285.