With the first day of Spring arriving tomorrow, we thought this would be a perfect time to showcase some of our favorite shellfish recipes – and a new Moments Spring Playlist to match! As the temperatures make a slow ascension, we’re reaching for recipes that free us up to get outdoors. These shellfish dishes are lighter and super easy to make, yet don’t sacrifice the comfort of a soul-satisfying meal.
First up is a creamy rice with shrimp – similar to a risotto, except the grains stay fluffy (see the bottom of the post for the recipe!). The unexpected addition of hot sauce gives this recipe the right balance of heat and creaminess. Next is Stanley Tucci’s Pasta Vongole. We’ve shared this before because we also make this on repeat. The sauteed littleneck clams with pepperoncini result in the perfect sauce for spaghetti. Finish with fresh parsley, and you have an unforgettably fresh and succulent meal. Last but not least, this Seared Scallops with Pea Puree is springtime on steroids! Think sweet, succulent scallops, salty prosciutto and earthy peas. It’s simply delicious!
These first days of springtime inspire not only a fresh approach in the kitchen, but also throughout our homes. This could translate to a visit to a local plant store for some new greenery, switching out accent pillows to brighter hues, or planting the season’s first herbs on the windowsill. With the arrival Spring 2022 let’s allow ourselves to take a deep, cleansing breath and warm to the prospect of brighter days ahead.
Happy Spring!
Nonna Luna’s Rice
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 2 cups parboiled long-grain rice, such as Uncle Ben's
- 3 1/2 cups low-sodium chicken broth
- 2 tbsp hot sauce (we prefer Frank's Red Hot)
- salt
- 1 garlic clove, minced
- 2 lbs small frozen shrimp, peeled and deveined
- 1/2 cup fresh lemon juice (from 1-2 lemons)
- 1 cup heavy cream
- freshly ground black pepper
Instructions
- In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
- In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
- Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
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