SHARON SPRINGS GARLIC FESTIVAL

Gildameister Organic Garlic Recipes

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SEAFOOD

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CLAM AND SHRIMP RISOTTO

  r cream.

 

Prep time: 45 minutes

Cooking time: 20 to 25 minutes

Degree of difficulty: moderate

Low-fat

Low-calorie

 

1 1/2 dozen medium cherrystone clams, scrubbed

1 cup chicken broth

1 can (14 1/2 oz.) diced tomatoes in juice

1 bulb (1 lb.) fennel, chopped, or 2 cups chopped celery and 1/8 teaspoon anise seed, crushed

1 large onion (12 oz.), chopped

1 teaspoon butter

1/4 teaspoon red pepper flakes

3/4 pound medium shrimp, shelled and deveined

3 tablespoons chopped garlic

1/2 cup white wine

1 cup arborio or long-grain rice

1/4 teaspoon thyme

2 tablespoons chopped fresh flat-leaf parsley

 

1. Arrange clams in large Dutch oven. Cover and cook over medium-high heat 8 to 13 minutes, until clams open. (Clams will release broth while cooking) Transfer clams with slotted spoon to large bowl; set aside. Discard any unopened clams. water to equal 4 cups. Transfer to medium saucepan; set aside.

 

2. When cool enough to handle, remove clams from shells. Chop clams and return to large bowl; discard shells.

 

3. Bring tomatoes and juice, fennel and onion to boil in Dutch oven. Cover and cook over medium heat 7 to 9 minutes, until vegetables are tender; transfer to bowl with clams. Increase heat to medium-high; add butter and red pepper flakes; cook 1 minute. Add shrimp in single layer; cook, turning once, 2 minutes, until just opaque. Add garlic; cook 1 minute more. Transfer to bowl with vegetables.

 

4. Add wine, rice and thyme to pot; cook just until liquid is absorbed. Stir in 1 cup broth mixture; cook, stirring, until liquid is just absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring, until liquid is absorbed each time, about 20 to 25 minutes more. Stir in shrimp, clams and vegetables and

parsley and heat through. Serve immediately. Makes 4 servings.

 

PER SERVING

Calories 275, Total Fat 2.5 g, Saturated Fat 0.5 g, Cholesterol 87 mg, Sodium 540 mg, Carbohydrates 39 g, Protein 20 g, Calcium 117 mg

   

 

Skillet Shrimp Bisque

 

1/4 cup margarine

1 cup sliced mushrooms

1/4 cup chopped onion

1 clove garlic -- minced

3 tablespoons flour

10 3/4 ounce can fat-free chicken broth

1 pound shrimp -- shelled & de-veined

1 cup half and half

1 tablespoon chopped fresh parsley

4 tablespoons grated Parmesan cheese

 

In a 10-inch skillet, over medium heat, cook the mushrooms, onion and garlic in the butter until tender. Stir in the flour until smooth.

Gradually stir in the chicken broth. Heat to boiling, stirring constantly.

Add the shrimp and reduce the heat to low. Cover; simmer about 5 minutes or until the shrimp are done. Stir in the half & half and parsley; heat through.

Sprinkle each serving with 1 tablespoon of Parmesan cheese.

 

Serving Size: 4  

Per Serving:  365.6 Calories, 22.3 g Fat, 32.1g Protein, 11 g Carbohydrates, 200 mg cholesterol, 603 mg Sodium

 

 

Spicy Garlic Sauce Ingredients:

3 Lbs. Mussels

1 tbsp. Sesame Oil

3 Red Chili Pepper Pods

5 Cloves Garlic, minced

1 Scallion, chopped

¼ cup Sherry

2 tbsp. Soy Sauce

1 cup Fish or Chicken Stock

Directions:

Scrub the mussels well and remove any “beards” or barnacles.

In a large sauce pan heat the sesame oil and add the pepper pods.

Add the garlic and scallions and toss in the oil quickly.

Add the remaining ingredients and cover.

Steam covered until all the mussels are open. (about seven minutes) Serve in a large bowl with the cooling liquor garnished with chopped scallions.

Recipe originally from Bill Shockley, revised by Roger Coryell

 

   

 

Garlicky Clam Dip

 

8 oz cream cheese

½ teaspoon Salt

1 large clove Garlic

1 dash fresh ground pepper

7 oz clams; drained and minced

¼ cup clam broth

1 ½ teaspoon Worcestershire

2 teaspoons lemon juice

 

Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies.

Serves 8.

 

 

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