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American shrimp salad

April 24, 2011 Leave a comment
Amerikkalainen salaatti avocadosta, katkaravuista ja greipistä

American shrimp salad

My mother has been making this salad for years. She’s found the original recipe in a Finnish cook book by Aura Liimatainen and the book’s called Parasta kotiruokaa (the best home made dishes). The recipe’s called American shrimp salad but I don’t think the name does this salad justice. It’s a fresh salad with some unexpected taste combinations and one day I’ll come up with a decent name for it :)

We made this salad again a couple of weeks ago when we were on a family holiday in the Finnish Lapland. This is such an easy salad to make and great as a starter, great looking dish for a party and also low carb with some good fats from the avocado. The salad is served with a strawberry sauce with no added sugar. This sauce really brings the salad to life and is a nice, colorful splash on the salad.

Salad

  • 150 g frozen shrimp
  • 1 grapefruit
  • 2 avocados
  • 1 ball of iceberg lettuce
Strawberry sauce
  • 3 dl strawberries
  • 1 tbsp lemon juice
  • 2 tbsp oil
  • a touch of salt and black pepper
Preparation
  1. Melt and drain the shrimp in a sieve. Peel the grapefruit and remove the film of the fruit flesh. This way the grapefruit will taste better and it’s a lot easier to eat and looks nicer.
  2. Cut the avocados in half and remove the stones. Use a teaspoon to remove the fruit flesh from the shells. Slice the avocados or cut them in cubes.
  3. Slice the salad and spread evenly on a shallow serving dish.  Add the shrimp, grapefruit and avocado on top of the salad in separate sections.
  4. Mix the sauce ingredients and use a blender to create an even sauce. Serve the sauce from a separate serving dish.
Valmis salaattiannos

Ready salad

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Seafood risotto and a delicious berry pie

February 13, 2011 Leave a comment
Äyriäisrisotto © Hanna Stolt

Seafood risotto

My sister Saara visited us this weekend and today I also invited my brother and his 8-year-old son over for lunch. In the morning we were trying to figure out what to eat for lunch and finally I found this Seafood Risotto recipe in a Swedish magazine called Elle mat & vin. Our freezer’s full of berries as Kalle’s (my boyfriend’s) parents are always giving us more when we visit them. For that we’re both very grateful of course :) In any case, with a freezer full of berries it felt like a good idea to make a berry pie for dessert.

This recipe is my own version of the original with some small changes.

Seafood Risotto

serves 4-6

  • 1 onion or 2 shallot onions
  • 2 garlic cloves
  • 8 dl vegetable broth
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 4 dl avorio or arborio rice
  • 3 dl white wine
  • 2 dl grated parmesan
  • 250 g mascarpone cheese
  • 340 g crayfish tails
  • 180 g shrimps
  • 240 g mussels
  • juice of half a lemon
  • grated peel of 1 lemon
  • 1 – 1,5 tsp salt
  • 1 tsp black pepper
  • dill for garnishing

Preparation

  1. Finely chop the onion and garlic cloves.
  2. Bring the vegetable broth to boil and let simmer  lightly. It’s important to use warm broth throughout the preparation.
  3. Fry the onion and garlic cloves in a kettle with olive oil and butter. Don’t let them catch color, fry for approximately 3 mins.
  4. Add the rice and fry it with the onion and garlic cloves until it becomes translucent.
  5. Add about 2 dl’s of vegetable broth at a time while simultaneously stirring the risotto. Do the same with the white wine. Once you’ve added some liquid, stir and let the absorb it before adding more.  You can never stir a risotto too much!
  6. Cook the risotto for 20-25 mins. You can add even more vegetable broth if needed, just remember that it should be warm.
  7. Lift the kettle from the stove and add parmesan cheese. Mix well and add mascarpone cheese – mix carefully.
  8. Add the seafood and season with lemon juice, grated lemon peel, salt and pepper. Leave some of the lemon peel for garnishing.
  9. Garnish the risotto with lemon peel and fresh dill.

This risotto is rich and creamy thanks to the mascarpone and parmesan cheese. Lemon makes it fresh and gives a great little egde to the taste. Serve the risotto immediately and enjoy!

Vadelma-mansikkapiirakka © Hanna Stolt

Berry pie

As mentioned, we had berry pie for dessert. Spelt (a species of wheat) gives the crust a lovely “nutty” flavor and raw sugar makes it extra delicious.

Berry Pie with Raspberries and Strawberries

serves 4-6

  • 100 g butter
  • 2 dl (organic) wheat or spelt flour
  • 3/4 dl (organic) wheat or spelt flakes
  • 2,5 tbsp indian sugar or raw sugar
  • 1-2 tbsp maizena or potato flour
  • 1-2 dl raspberry
  • 1-2 dl strawberry

Mix butter, spelt flour and flakes and sugar in a bowl until the dough becomes even. Press the dough into a loose bottom cake tin (∅ 20 cm). Leave a little dough so you can some dough crumbles on top of the pie later on. Spread a thin layer of potato flour on the crust. The potato flour is crucial as without it, the berries (when melting in the oven) will make the crust wet. So the potato flour will soak up the juice from the berries and leave the crust nice and dry.

Add berries on top of the crust and potato flour layer. Crumble rest of the dough on top and bake the pie for 15-20 mins in 200°C.

You can serve the pie with some vanilla ice cream or vanilla sauce.

Original recipe from: Elle mat & vin 6/2010 (Dec-Jan)