Saturday, June 26, 2010

It's that time of year again!  The CSA boxes have started to arrive!  It's like Christmas every time I open the box to see what's inside.  Last week there were a couple of items that many people probably don't know what to do with so I created a recipe to share with the CSA group.  The mystery veggies were Garlic Scapes and Pea Shoots.  Enjoy the recipe!

Pea Shoot Risotto with White Wine and Garlic Scape Shrimp

Pea Shoot Risotto:
3 tablespoons Olive Oil
½ cup finely diced Onion
1 ½ cups Risotto Rice
½ teaspoon ground Cayenne Pepper
4 cups Pea Shoots
28 ounces Vegetable or Chicken Broth
¼ cup finely grated parmesan cheese
1 tablespoon Butter
Salt and Pepper to taste

In a large wide pot, over medium heat, sauté the onion in the olive oil until soft and translucent. While the onions are sautéing place the pea shoots in a blender with the broth and blend until only fine bits of the pea shoots remain. When the onions are translucent, add the rice to the pan and sauté while stirring constantly for 1 to 2 minutes (the rice should not get browned). Stir in the cayenne pepper and a pinch of salt and pepper. Pour just enough pea shoot broth in the pot to just cover the rice. Stir the rice until most of the broth is absorbed and your spoon leaves a trail on the bottom of the pan. Add more broth to just cover the rice and stir again until most of broth is absorbed. Repeat process until the rice is tender and ready to eat, there should be a loose sauce of broth, if not enough liquid remains add a little bit of water or broth to loosen. Stir in the parmesan cheese and butter then additional salt and pepper if needed.

Hint: When cooking the rice in the broth you do not need to stand by the stove and constantly stir but it should be stirred very frequently. Stirring prevents the rice from sticking to the bottom of the pan and also releases the starches from the rice which makes a nice and creamy sauce.

White Wine, Garlic Scape Shrimp

Approximately 2 dozen uncooked medium to large peeled and deveined Shrimp
2 tablespoons Olive Oil
½ cup finely sliced Garlic Scapes
¼ cup white wine
Salt and Pepper to taste

Season Shrimp lightly with salt and pepper. In a large skillet over medium, heat the olive oil then add the garlic scapes and shrimp. Saute until shrimp is pink half way through. Add the white wine and turn the shrimp over to cook until shrimp is just pink all the way through, most of wine should have evaporated.

Top the Pea Shoot Risotto with the Garlic Scape Shrimp and serve.

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