Recipezaar: Short-grain rice,Seafood recipes

Norwegian Smoked Salmon Appetizer

Mon, 18 Jun 2001 13:59:53 -0400

-- posted by Charishma Ramchandani

Seafood Risotto

Sat, 07 Jul 2001 17:57:50 -0400

. -- posted by Charishma Ramchandani

Scallop Risotto With Champagne

Sun, 18 Nov 2001 17:06:33 -0500

A fabulous starter dish. -- posted by Derf

Lobster and Asparagus Risotto

Fri, 22 Feb 2002 09:44:33 -0500

-- posted by Dancer^

Risotto with Asparagus and Clams

Mon, 18 Mar 2002 15:01:18 -0500

-- posted by Dancer^

Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto

Wed, 08 May 2002 16:50:21 -0400

. -- posted by kyle martin

Paella a la Catalonia

Mon, 13 May 2002 17:49:16 -0400

From the cookbook "The Art of Spanish Cooking" I have not tried this classic dish yet, but it is in my recipe book to try for a dinner party. Cooking time is an estimate. -- posted by Miss Annie

Seafood risotto

Mon, 03 Jun 2002 20:50:50 -0400

This is based on a recipe in the Omaha paper from an Irish priest (See, we Irish can cook!) I changed it to suit my tastes better - obviously, the types of seafood you use is easily altered to fit your tastes. -- posted by ChrisMc

Italian Risotto With Shrimp

Mon, 26 Aug 2002 19:23:16 -0400

Very good, a little higher in fat then normal but still lowfat. -- posted by Dancer^

Party Paella

Sat, 07 Dec 2002 23:59:10 -0500

A bit of work, but makes a great meal for guests. -- posted by chia

Sushi Salad

Thu, 10 Apr 2003 20:14:13 -0400

GREAT SIDE DISH FOR SUSHI LOVERS! low fat, low calorie salad that goes with anything. try it out you will be bound to fall in love with it. -- posted by Tyler Clarke

Shrimp Creole Easy and Fast!

Thu, 19 Jun 2003 20:05:43 -0400

One of my family's favorites. My Dad always requests this meal for his birthday. It's so tasty! Double the recipe for sure! You may add any type of rice that you prefer. -- posted by Monica in PA

Asian Risotto

Mon, 03 Nov 2003 20:01:39 -0500

This is my kind of comfort food-a very untradtional but flavorful way to prepare risotto. Lots of shrimp, with garlic, ginger, pine nuts and cilantro. Risotto goes Pacific Rim! Adapted from a recipe from a local grocery store. -- posted by MNLisaB

Tropical Shrimp Paella

Sat, 28 Aug 2004 19:58:59 -0400

I made this for the first time last night on an almost dare, my cooking skills are not amazing, I am not sure where the recipe originates, my friend gave it to me, anyway it was amazing, to me anyway! It looks difficult and lengthy but it really is not, just takes time to get it together but I love chopping. Prep and cooking time is estimated. -- posted by Jellyqueen

Alicante Rice

Mon, 28 Mar 2005 19:59:53 -0500

It's a variation on a recipe found on a package of noras from Carmencita. -- posted by ekives

Asparagus Risotto With Shrimp and Lemon

Wed, 20 Apr 2005 17:29:20 -0400

I found this in the Green Bay Press-Gazette, although it credits the California Asparagus Commission as the source. -- posted by Vino Girl

Molded Sushi With Unagi and Spicy Crab

Mon, 18 Jul 2005 13:32:04 -0400

From the cookbook "Hawaii Cooks" by Roy Yamaguchi. This is a recipe for which he is well known in Hawaii, a sushi dish without the seaweed wrapping. -- posted by GothicGranola

Tuna Risotto Napolitana

Mon, 08 Aug 2005 13:31:45 -0400

A risotto with tomatoes, herbs and tuna. -- posted by Wendys Kitchen

Salmon With Rice-Florentine

Sat, 20 Aug 2005 17:38:24 -0400

Had this in a restaurant and have experimented with the filling to get to this. Lots of variation possibilities with this one. Create, dear ZaarChefs! To sauce or not to sauce...that is the question. LOL Note: Prep time does not include refrigerator time. -- posted by Caroline Cooks

Creamy Tuna Risotto

Mon, 12 Dec 2005 18:14:56 -0500

Great as a side dish, an appetizer or a main dish. Filling but not heavy. -- posted by parisucks

Risotto With Snow Peas, Shrimp & Grated Cheese

Tue, 03 Jan 2006 20:19:32 -0500

This is a simple but elegant recipe! It combines all three food groups in one. Found this on the web @ cookinglightcentral.com advertisement and tweaked it; hopefully, making it better. -- posted by Manami

Layered California Sushi

Mon, 20 Mar 2006 22:23:05 -0500

Never made sushi & afraid to try rolling some out? Try this layered version and cut the size portions that you wish. If you are hesitant to try sushi because of the seaweed sheets--this is the recipe for you!! This recipe does not use the seaweed sheets.Furikake nori is a mixture of shaved bonito seaweed, sesame seeds and wasabi horseradish. It can be purchased at oriental stores or online. Dashi is Japanese soup stock, which becomes the base of many Japanese dishes. This can also be found in the oriental section of a store or online. Passive time is the time for chilling and cooking the rice. -- posted by Krsi Sue

Clam Risotto

Tue, 28 Mar 2006 16:13:37 -0500

Creamy, clammy, delicious. Giovanni Avella -- posted by JoJoStar

Japanese Rice With Shrimp and Vegetables

Thu, 04 May 2006 14:34:32 -0400

This is a delicious rice recipe with such a wonderful flavour to it. I like this dish very much! : ) I couldn't find dashi stock so I used miso soup instead. And if you don't want to use fresh shrimp you can use precooked peeled shrimp. Just add them in the last minute of cooking to heat through. -- posted by Chelsea^_^

Ochazuke (Tea & Salmon Rice)

Mon, 22 May 2006 19:35:49 -0400

I made this version from The Complete Book of Japanese Cooking. Also, I did not have tea leaves so I used tea bags instead. -- posted by veggiechick

Mixing Sushi

Mon, 03 Jul 2006 20:22:06 -0400

This easy to make sushi is simply all the ingredients mixed together, and then rolled into maki rolls. -- posted by dawnie2u

Cheat's Easy Salmon Risotto (Rice Cooker)

Wed, 20 Sep 2006 08:59:28 -0400

OK- I know, it's not really a risotto if it's made in the rice cooker... I DON'T CARE. It still tastes good! (This recipe uses US measurements as I now have a US cup!) No oil in this one, the only fat is from the salmon and the cheese. Good way to use up a small piece of salmon. This is very filling but still makes 4 decent servings! -- posted by Chickee

Garlicky Clam Paella

Sun, 08 Oct 2006 11:44:48 -0400

This Paella--Arroz de almejas a la marinera--comes from Penelope Casas who says that in Valencia, paellas tend to be either meat or seafood -- and not both. This delicious paella owes its intense clam flavor to its use of two kinds of clams. The larger ones are steamed open, then the meat chopped and the broth used as the paella's liquid. The smaller ones are placed in their shells directly on the paella to steam open while the dish cooks. To cleanse clams, place them in a bowl and cover them with heavily salted water (think seawater) and a tablespoon of cornmeal or flour. Leave for a few hours or overnight. Before using, scrub them well. -- posted by Chef Kate

Spicy Sashimi Bowl (Hwe Deop Bap)

Wed, 11 Apr 2007 18:36:51 -0400

A yummy Korean dish. Easy to prepare. A meal in a bowl. I found this recipe on the Korean Kitchen web site. Most ingredients are readily available, although you'll have to go to an asian market to get the sesame leaves, smelt roe and the kochujang (Korean chili paste) -- posted by J. Ko

Ww Seafood Paella

Sun, 29 Apr 2007 21:21:51 -0400

This is out of a 2000 WW Cookbook called "Simple & Classic Homecooking". This is really easy to prepare and a great tasting dish. It has 6 WW points. Hope you enjoy! -- posted by TeresaS

Paella Marinara

Fri, 18 May 2007 23:11:39 -0400

A classic Spanish dish. The basic ingredients are olive oil, saffron and rice. This is a seafood version with garlic and saffron. Posted for ZWT 2007. -- posted by katia

Italian Flag Risotto

Tue, 19 Jun 2007 21:57:58 -0400

I just came up with this last night and we loved it so much I thought I'd post it. The liquid absorbed will vary due to moisture in the veggies so be sure to let liquid get absorbed before adding more. The liquid should be hot too. Enjoy! -- posted by Glass Chef

Easy Thai Coconut Shrimp and Rice

Wed, 01 Aug 2007 19:11:11 -0400

Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Recipe #243135, but it is good with any tropical fruit salad. -- posted by gourmetmomma

Asparagus Risotto With Crab and Orange Gremolada

Wed, 29 Aug 2007 18:05:33 -0400

This is from one of my Food & Wine cookbooks. They say to pair this with an unoaked Italian sauvignon blanc. -- posted by dicentra

Smoked Salmon Sushi Roll

Wed, 29 Aug 2007 20:18:58 -0400

From All Recipes. -- posted by dicentra

Philadelphia Roll - Sushi

Mon, 03 Sep 2007 08:57:23 -0400

From sushilinks.com The name of this originates from the brand of cream cheese. -- posted by dicentra

Smoked Salmon and Jicama Maki Sushi

Mon, 03 Sep 2007 09:02:39 -0400

Something different from the food network. -- posted by dicentra

Rainbow Kiwi Roll - Sushi

Mon, 03 Sep 2007 21:19:52 -0400

This is from meals.com I don't know why they say only 1/2 sheet of nori. -- posted by dicentra

Stoplight Roll - Sushi

Mon, 03 Sep 2007 21:29:07 -0400

from sushiday.com -- posted by dicentra

Godzilla Roll - Sushi

Tue, 04 Sep 2007 20:42:29 -0400

from sushiday.com I love the name of this simple roll. -- posted by dicentra

Boston Roll - Sushi

Tue, 04 Sep 2007 20:52:41 -0400

from sushiday.com Similar to a California roll, but with shrimp instead of imitation crab. I need to figure out where I can buy tobiko. I love that stuff! -- posted by dicentra

Moro's Arroz a La Marinara

Fri, 12 Oct 2007 19:47:54 -0400

Spanish fish dish from Sam and Sam Clarke of London's Moro restaurant. It sounds lovely and is a little different than other dishes of the same ilk. Found in Olive Magazine, June 2005 edition. (Paella of a sort)If we & when make this type of dish, we don't use squid. -- posted by Manami

Sweet and Sour Salmon

Sun, 28 Oct 2007 18:13:45 -0400

This tastes better the second day and is good for potlucks. I buy a variety of colored peppers in bulk, slice and freeze them, then pull out the amount when needed. -- posted by Borealis Beegirl

Portuguese Clam Rice

Mon, 04 Feb 2008 01:27:18 -0500

My mom taught me how to make this when I was a teenager and I've been making it ever since. This is great to accompany a fish dish. -- posted by Mina in Toronto, ON

Risotto Coi Frutti Di Mare (Risotto With Seafood)

Tue, 05 Feb 2008 22:57:21 -0500

This recipe comes from "Marcella's Italian Kitchen" by Marcella Hazan. I have made it several times with good results. The shellfish or fish that you choose can vary; it is the method that is important. Other seafood that could be added include clams and one cup of clam juice, mussels, scallops, monkfish, etc. It needs to be made with an Arborio-type of rice (Carnaroli, Roma, etc.). I think it is more intriguing served in the Italian style -- as a first course in smallish portions. -- posted by MariaLuisa

Smoked Salmon Risotto

Wed, 12 Mar 2008 01:03:03 -0400

I've finally been introduced to risotto, and am obsessed with it ... and I had some smoked salmon that needed to be used up. I found this recipe at http://culinariaitalia.wordpress.com (it's important to give credit where credit is due!). Boy, did this hit the spot .... this was so simple, and so very, very delicious. -- posted by KLHquilts

Valencia Paella

Wed, 09 Apr 2008 19:13:33 -0400

Found this in the Cooking Light Magazine and while it looks a little complicated, it sounds wonderful. Once I can gather up all the ingredients I can't wait to try this. There's another recipe by this name, but this one sounds quite different. The recipe states that Valencia is a Spanish coastal city where this dish is particularly revered - never having been there I can't say, but do like the thought. -- posted by Bonnie G #2

Paella Mixta

Fri, 11 Apr 2008 19:50:26 -0400

Spanish style rice with poultry and seafood. -- posted by Tia Beta

Risotto With Scallops & Asparagus

Tue, 22 Apr 2008 16:06:07 -0400

This recipe came from a member of my fitness club -- posted by jeep chick

Anchovy Risotto

Wed, 23 Apr 2008 21:57:59 -0400

Here's a wonderful, somewhat different risotto -- the anchovies are not at all overwhelming, but are simply delicious -- posted by KLHquilts

California Tuna Roll

Wed, 14 May 2008 18:48:22 -0400

I love sushi, and can only make it on special occasions since I am restricted from eating too much rice. But this is good and I would eat it every day if I could get away with it!!! Making the sushi rice is most of the work since the rolls put together in a snap! -- posted by Sue L

Seafood Risotto

Tue, 27 May 2008 23:32:56 -0400

From "Italian Mastepiece", Good Food Magazine, September 1986. -- posted by JackieOhNo!

Lobster Risotto With Herb-Rubbed Beef Tenderloin

Thu, 07 Aug 2008 01:10:43 -0400

My friend Judy has started testing many recipes for a party that she will be giving in a couple of months, so meanwhile, we make these great dishes and I get to try some now and then. This was a winner but a bit too labor intensive for the amount of people she plans on having. These recipes were in Coastal Living Magazie, October 2007 edition. -- posted by Manami

Salmon Sushi 101 (Sans Bamboo Mat!)

Wed, 03 Sep 2008 20:05:03 -0400

My DD loves Japanese food (actually anything Japanese) and she took a recipe or two and made it her own. This is the result. We took the sushi cooking directions from recipe#119373. It's actually not that difficult to make. We don't even have a sushi rolling mat. -- posted by WI Cheesehead

Easy Mixed Paella

Thu, 04 Sep 2008 18:09:43 -0400

This is the easiest way to cook a Spanish mixed paella and still can call it paella. The ingredients are also easy to find everywhere. This rice recipe is cooked in a paella -hence its name- which is a round and flat steel or iron pan with two handles. If you don't have a paella use a large pan (30-35 cms. diameter per 4-6 servings approx.). The amounts are for fresh ingredients but you can also use canned and/or frozen ones. -- posted by Rosethorn

Tomato Corn Risotto With Shrimp

Fri, 26 Sep 2008 16:03:10 -0400

Adapted from a recipe by Jessica at allrecipes.com. Use fresh or frozen corn, not canned. -- posted by DrGaellon

Clam Risotto With Bacon and Chives

Thu, 16 Oct 2008 21:42:18 -0400

Food & Wine -- posted by dicentra

Pan-Fried Sole With Caper-Parsley Sauce and Wild Rice

Sun, 21 Dec 2008 01:07:02 -0500

The sauce is a creamy, slightly spicy complement to the light sole and the earthy wild rice. Be careful trying to scale up as you'll want to serve the sole fresh from the pan, so don't cook more than you can fit in one pan. Cooking time is based on the assumption that the rice will take about an hour. Otherwise, about 10 minutes. -- posted by Chef Grizzly

Smoked Salmon & Lemon Risotto

Sat, 28 Feb 2009 01:46:38 -0500

Inspired by a risotto from London restaurant Ooze. -- posted by English_Rose

Spicy Seafood & Pork Paella

Sat, 28 Feb 2009 10:39:10 -0500

A must for chorizo lovers, this paella is a great party pleaser and will add a taste of the Med to any occasion. Use mussels, squid or shrimp or a mixture of seafood if you can't get clams. -- posted by English_Rose

Baked Salmon Roll With a Sweet Ponzu Sauce

Mon, 02 Mar 2009 01:31:10 -0500

My favorite sushi restaurant closed down becuase of the current economic situation. this was my husbands favorite roll couldn't. find any other place that made it. we created our own version. great for anyone who scared to try the raw stuff.this creates two rolls. very yummy!!!!!!!!! -- posted by Chef #1188657

Seafood Risotto

Tue, 10 Mar 2009 14:51:08 -0400

Risotto must be served immediately so you can best savor its rich creaminess. There's just enough for two healthful "romantic" portions.;) Then complete the meal with a green salad, "just-baked" bread and white wine. Found this in Cooking Light Magazine, October 2008 edition. -- posted by Manami

Chicken & Prawn Paella

Mon, 27 Apr 2009 01:06:30 -0400

Delicious mixed paella wih lots of colour, succulent prawns, deep flavours. Ideal for an evening meal with friends creating that mediterranean atmosphere. -- posted by Paella Pete

Spring Vegetable Risotto With Shrimp

Mon, 04 May 2009 19:56:54 -0400

From Good Housekeeping -- posted by Little Suzy Homemaker

Asparagus Salmon Battleships

Tue, 05 May 2009 12:02:03 -0400

Basically, this is sushi using smoked salmon and asparagus. Nothing raw. -- posted by Sue L

French Cabbage Rolls

Tue, 19 May 2009 17:57:00 -0400

From "Don's Secrets" of Don's Seafood restaurants in La. and Tx. Posted for ZWT5 -- posted by kellychris

Spicy Tuna Salad Sushi Roll

Sun, 12 Jul 2009 09:37:32 -0400

This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com. -- posted by OwlMonkey

Buttery Wine Risotto With Smoked Salmon

Tue, 25 Aug 2009 02:58:52 -0400

From the Women's Weekly cookbook Great Italian Food -- posted by JustJanS

Rice Porridge With Crabmeat

Mon, 31 Aug 2009 11:30:28 -0400

from the japanese kitchen -- posted by kumiko_aki

Lemon and Artichoke Risotto With Shrimp

Tue, 29 Dec 2009 14:07:38 -0500

I adapted this recipe from Rachel Ray's 365: No Repeats cookbook. Be careful not to overcook the shrimp or they will be rubbery. The estimate for the amount of liquid will vary depending on the several factors, but you should be safe with at least 6 cups of pre-heated liquid, you can expect your rice to be done once you have added 4-6 cups. Start checking for texture after the 4th cup is added. -- posted by Erindipity

Squid Stuffed With Fennel Risotto

Mon, 11 Jan 2010 11:45:37 -0500

Squid tubes stuffed with a risotto made with fennel, onion, and white wine and then simmered in a tomato and red wine sauce. Adapted from The Essential Rice Cookbook (published by Borders). Delicious! -- posted by Da Huz

Thai Crab Risotto

Wed, 03 Feb 2010 13:33:21 -0500

Thailand meets Italy in a fusion of fabulous flavours in this mouth-watering crab risotto. -- posted by English_Rose