Recipes

RECIPE INGREDIENTS
6 large raw shrimp, peeled and deveined
1 cup olive oil
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro leaves
For the Vinaigrette:
2 teaspoons olive oil
1 teaspoon rice wine vinegar
2 tablespoons finely chopped cilantro leaves
1 cup dry white wine
2 shallots, finely chopped
2 teaspoons fresh lemon juice
1 bay leaf
5 whole white peppercorns
8 tablespoons unsalted butter, cut into small pieces, at room temperature
salt and freshly ground white pepper
For the Risotto:
3 cups chicken stock
3 cups fish stock
5 tablespoons unsalted butter
2 tablespoons vegetable oil
1 white onion, finely diced
1 pound Arborio risotto rice
1 cup fresh or frozen corn kernels
1 roasted poblano chili, peeled and diced
1/4 cup chopped cilantro leaves
salt and freshly ground black pepper

Six (6-ounce) snapper filets, each filet cut in half on the bias
salt and freshly ground black pepper
4 tablespoons olive oil
3 heads baby bok choy, halved and blanched (optional)

Sauteed Snapper with Sweet Corn Risotto Recipe at Cooking.com
DIRECTIONS
In a medium bowl, combine the shrimp, oil, garlic and cilantro and stir to coat the shrimp. Cover, refrigerate and marinate for at least 30 minutes.

TO MAKE THE VINAIGRETTE: In a small bowl whisk together the oil and vinegar. Add the cilantro leaves and set aside. Pour the wine, shallots, lemon juice, bay leaf and peppercorns into a small saucepan and boil over high heat until it has reduced to about 1/3 cup. Reduce the heat to low and whisk in the butter a few pieces at a time then strain the sauce, discarding the solids. Season the strained sauce with salt and white pepper. Stir in the oil-vinegar mixture and set over very low heat to keep warm while you make the risotto.

TO MAKE THE RISOTTO: Heat the chicken and fish stock in a large pot over medium heat. In a large heavy-bottomed pot over medium high heat, melt 3 tablespoons of the butter and vegetable oil. Add the onion, cook until it is translucent and add the rice. Stir the rice with a wooden spoon to coat in the oil. Add one ladle of the hot stock to the rice and stir constantly, until most of the liquid has been absorbed. Continue this process, until the rice has stopped absorbing the liquid and the center of the grain is al dente, about 15 minutes. Stir in the corn, poblano, cilantro and remaining 2 tablespoons butter. Season with the salt and black pepper. Keep the risotto warm over low heat while you sauté the fish and shrimp.