I’m in love. I found this shrimp burger recipe in Coastal Living. We do tend to eat a lot of shrimp since Dude Martha does not consider it “fish” and will eat it. Some quick breaded and pan fried shrimp is also a go-to for me when Dude Martha doesn’t like whatever I’m making for dinner.

You’ve got to try this. It was amazing. I served it on whole wheat rolls with lettuce. I mixed up mayo with Dijon mustard, dill, and lemon juice which was spread on the rolls. This was so good that when the kids each ate only half a burger, I scooped the remains off their plates and saved them and ate them the next day for lunch. This is like a fabulous shrimp po boy. Very easy, and very tasty. This is in my keeper file.

1 lb peeled, deveined medium shrimp

1 tbsp butter

1/2 cup finely chopped celery

1/4 cup finely chopped onion

1 1/2 cup panko

1/2 cup mayo

1 egg

1 tsp lemon zest

1/2 tsp salt

1/2 tsp dry mustard

1/2 tsp pepper

1/2 cup vegetable oil

Pulse the shrimp in a food processor until chopped then place in a bowl.  Melt butter in a skillet and cook celery and onion until tender. Add to shrimp with 1 cup of the panko and mayo, egg, zest, salt, dry mustard, and pepper. Gently mix until combined. Form into 5-6 patties and place on a baking sheet lined with parchment. Freeze for one hour.  Then heat oil in a skillet and cook in the oil, about 3 minutes a side. Drain on paper towels.

I’m in love. I found this shrimp burger recipe in Coastal Living. We do tend to eat a lot of shrimp since Dude Martha does not consider it “fish” and will eat it. Some quick breaded and pan fried shrimp is also a go-to for me when Dude Martha doesn’t like whatever I’m making for … Read more →

In the special Holiday Season’s Eatings issue (p.77), Martha has a recipe for risotto with shrimp and green peas. This sounded like a great weekday meal, so I gave it a try. It seemed very Martha to make something that sounds so elegant and restaurant worthy.

I am a fan of risotto. Risotto is arborio rice, a type of rice that absorbs liquid and becomes creamy. Some people think it is too time consuming, but I find it to be relaxing to make somehow. Usually I make mine plain (just cheese) or I make this absolutely fab butternut squash risotto (it starts with pancetta, then once you have the risotto made, you add roasted butternut squash and pieces of fontina cheese and thyme. OMG – it’s making me hungry to type this).

Martha’s risotto has you start off with oil and garlic, and then some chopped leeks. When I make risotto, I usually use chopped onion, no garlic. Next, you add your rice and get it coated in the oil (I know there is a reason for this, but I don’t know what it is).

The thing about risotto is that it is like a needy child. You must be prepared to give it ongoing attention. You’ve got to on standby for when it needs you. You gradually add a little broth and stir and wait for it to be absorbed, then you add a little more. You go on this way for half an hour or 45 minutes.

Martha wanted me to use clam juice. I didn’t have any so I

went with chicken broth and water. I did add lemon juice as she directed.

You just make this like a regular risotto until the end. Once you’ve got the rice to a nice texture – soft and creamy but not too gooey and all the liquid is absorbed, you toss in your shrimp and peas and stir it until they cook. The nice thing about shrimp and peas is that they cook very quickly.

I did add parmesan cheese (also known as nectar of the gods) to this.

Martha’s recipe didn’t have cheese and that is a crime against nature.

This dish turned out nicely. It was easy to make and does make a colorful, pretty dish. It’s definitely fancier than serving plain rice or plain risotto.

If you’re afraid of risotto, don’t be. It’s really hard to mess it up. You just gradually keep adding liquid until you get to the texture you want. It’s very forgiving. If you add too much liquid, just cook it a little longer.

This recipe is a good thing!

In the special Holiday Season’s Eatings issue (p.77), Martha has a recipe for risotto with shrimp and green peas. This sounded like a great weekday meal, so I gave it a try. It seemed very Martha to make something that sounds so elegant and restaurant worthy. I am a fan of risotto. Risotto is arborio … Read more →