Sunday, April 6, 2008

Shrimp Cakes and Sundried Tomato & Mushroom Risotto

For dinner tonight I knew I wanted to try both the shrimp cakes and make a risotto. I know they don't really go together but it actually worked out fine and we had two very different but very good recipes on our plates.

Shrimp Cakes
Cooking spray
Cooked shrimp (I used the prefrozen bagged kind), about 8-12 ounces, chopped
2.5 TBSP Light Mayo
1 egg, beaten
2 TBSP bread crumbs, flavored
2 TBSP chopped scallions
salt and pepper to taste

Combine all the ingredients in a bowl and mix together well with a spoon. Spoon cakes onto a griddle sprayed with cooking spray and form into small pancake shapes. Cook ~3 minutes on both sides or until cooked through. Serve with tartar sauce or cocktail sauce. Makes 3-4 cakes depending on how much shrimp you used.

Sundried Tomato and Mushroom Risotto
4 oz. sundried tomatoes, chopped (NOT from oil)
6-8 oz. baby bella mushrooms, chopped
1 TBSP olive oil
1 shallot, halved and thinly sliced
1 large garlic clove, chopped
1-1/2 cups arborio rice
6 cups low sodium chicken broth
1/2 cup warm water
3/4 cup low fat mozzarella cheese
1/4 cup parmesan cheese

Warm the chicken broth in a pot on the stove. Keep heat under it for the duration of cooking. Heat the oil in a pan, add in the onion and garlic. Cook 2-3 minutes or until onion begins to become translucent. Add in the mushrooms and sundried tomates, and one ladle of the chicken broth. Cook until mushrooms begin to soften, about 3 mins. Add in the arborio rice, coating it with the oil and broth. Stir in the warm water and continue to ladle in the broth as it is absorbed until the rice is cooked through and tender. When done, remove from the heat and stir in the mozzarella and parm cheese. Serve and enjoy!

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