Garlic-Lemongrass Shrimp with Buttercup Squash-Radicchio Risotto

This meal pairs two very different foods, but in the end it works out really nicely together. I have freshly grilled shrimp, deliciously but delicately flavored with lemongrass and garlic. The two light but tantalizing spices blend perfectly together to give the shrimp a hearty and delicious flavor. You'll want to gobble these up as fast as they come off the grill. It's a good thing shrimp cook so quickly!

Along with the shrimp I made a hearty risotto, stuffed to the brim with squash and radicchio. If you've made any of my risottos before, this one is different. This one is savory from the squash but then the radicchio lends an almost bitter aftertaste. I hate to describe it that way since it really tastes quite delicious, but it definitely has a tart quality. By using parmesan instead of a creamier, thicker cheese, that is only further highlighted. But the warmth and thickness of the risotto balances the delicate lightness of the shrimp, providing a delicious, filling, and healthy meal for dinner.

Difficulty: medium
Time: 1 hr 30 min
Cost: $16.69



Buttercup Squash-Radicchio Risotto
Time: 1 hr 30 min

I use buttercup squash in this recipe, as you will see below. This is not to be confused with butternut squash. They are two different varieties and the less common buttercup is much shorter and more round than the elongated buttercup. If you are unable to locate buttercup, use your favorite winter squash here instead. You could easily substitute butternut, acorn, or others. If you have too much simply freeze the extra for another recipe.

Ingredients:
1 buttercup squash (you will want 1.5 c when all prepared)
1 tsp olive oil
2 c sliced radicchio
1/2 tsp black pepper
2 tsp butter
1/2 c onion, diced
1 c Arborio rice (uncooked)
1/4 c white wine
4 c vegetable broth
2 tbsp fat free half and half
1/2 c Parmesan, grated

First you will need to prepare the squash. Preheat your oven to 375. Slice the squash in half lengthwise (it will be quite hard to cut.) Scoop out the pulp and seeds and discard. Place each half, cut side down, on a greased cookie sheet. Bake for 50 minutes. Let the squash cool just long enough that you can touch it and then scrape out and mash the squash. You will need 1.5 c for the recipe so keep that and freeze any leftovers or save them for another use.

(Note: I use bouillon for broth so at this point I put water on and create the bouillon. If you do not and use canned broth, heat it over low heat at this point as you will need it to be warm as you add it later on.)

Heat a large pan over medium-high heat. Add the oil and let it heat. Swirl it around to coat the pan. Add the sliced radicchio and saute for 7-8 minutes or until wilted and soft. Add the black pepper and stir well. Then, remove the radicchio from the pan and set aside.

Heat the butter in the same pan. Add the onion and saute for 5-7 minutes or until lightly browned. Add the rice and saute for 1 minute, stirring constantly.

Pour in the wine and stir nearly constantly. Continue stirring until the liquid is just about absorbed. Then, add 1/2 cup of vegetable broth and repeat that process. Continue adding 1/2 cup at a time and stirring until it is absorbed, until 2 cups of broth have been absorbed by the rice.

Add the squash and stir well to mix it with the rice. Then continue the broth adding process, 1/2 cup at a time, with the remaining 2 cups of broth. The rice should be thick and heavy with a creamy texture when all of the broth is absorbed.

Add the radicchio, half and half, and Parmesan cheese. Stir well just until combined, about 1-2 minutes, and then remove from the heat and enjoy.

Garlic-Lemongrass Shrimp
Time: 1 hr

Ingredients:
1/4 c sugar
2 tbsp canola oil
1 tbsp fish sauce
1 lemongrass stalk, trimmed, peeled, and finely diced
2 garlic cloves, minced
1 lb large shrimp, peeled and deveined

(this recipe is based upon a similar one from Cooking Light)

Combine the sugar, canola oil, fish sauce, lemongrass stalk, and garlic cloves in a mini food processor. You can actually use a coffee bean grinder if you do not have a small food processor. Process until everything is finely minced and fully mixed together.

Put the mixture in a large plastic zip-loc bag. Add the shrimp. Toss well to mix and make sure the shrimp are evenly coated. Refrigerate to marinate for 45 minutes.

After the shrimp are finished marinating, remove the shrimp from the bag and put them on skewers. It is good if a bit of the marinade sticks to the shrimp. Grill on high heat for 3-4 minutes or until cooked. Enjoy!