        
|
List
price: $8.99
 |
Guest Recipe: Spicy Shellfish Yiouvetsi by Michael Psilakis |
Serves 4
2 tablespoons olive oil
2 shallots, sliced into rings
1 garlic clove, minced
1 tablespoon Espalette pepper (or Korean chile flake) plus more for seasoning
1 cup orzo
1/4 cup Sherry vinegar
2 cups fish stock (or chicken stock )
Selection of shellfish (prawns, clams, mussels)
2 teaspoons fish sauce
1 teaspoon dill
1 teaspoon parsley
2 tablespoons lemon juice
Kosher salt
Preheat oven to 350 degrees. In a clay pot over medium-high heat, add olive oil, shallot, garlic and espalette. Add orzo, stir to coat with aromatics. Season with salt and pepper. Deglaze with sherry vinegar and stir until sherry has evaporated. Add stock and fish sauce and stir. Bring to a boil, cover and bake in oven for 10 minutes. Meanwhile, season shellfish. Add shellfish to clay pot, cover and bake for another 10 minutes. Remove from oven and add fresh herbs and lemon juice. Adjust seasoning with salt & espalette, dress with olive oil. EAT !!!
2 tablespoons olive oil
2 shallots, sliced into rings
1 garlic clove, minced
1 tablespoon Espalette pepper (or Korean chile flake) plus more for seasoning
1 cup orzo
1/4 cup Sherry vinegar
2 cups fish stock (or chicken stock )
Selection of shellfish (prawns, clams, mussels)
2 teaspoons fish sauce
1 teaspoon dill
1 teaspoon parsley
2 tablespoons lemon juice
Kosher salt
Preheat oven to 350 degrees. In a clay pot over medium-high heat, add olive oil, shallot, garlic and espalette. Add orzo, stir to coat with aromatics. Season with salt and pepper. Deglaze with sherry vinegar and stir until sherry has evaporated. Add stock and fish sauce and stir. Bring to a boil, cover and bake in oven for 10 minutes. Meanwhile, season shellfish. Add shellfish to clay pot, cover and bake for another 10 minutes. Remove from oven and add fresh herbs and lemon juice. Adjust seasoning with salt & espalette, dress with olive oil. EAT !!!
Wine Notes:
Tsingtao Lager
Tsingtao Brewery was founded in 1903 by German settlers in Qingdao, China. Crisp, slightly malty flavor and nutty sweet flavor that pairs well with spicy foods ands Asian cuisine. Brewed with the finest all-natural ingredients including domestically-grown hops, high quality barley and spring water from China's Laoshan mountain region. A great fit with the lobster stir-fry.
2005 Kendall Jackson Vintner's Reserve Sauvignon Blanc
88% Sauvignon Blanc, 9% Semillon, 2% Chardonnay. Aromas of lime, melon and pears. Refreshing, with a mineral quality and a surprisingly long finish. Pairs very well with the shrimp and mushroom duxelles.
Tsingtao Lager
Tsingtao Brewery was founded in 1903 by German settlers in Qingdao, China. Crisp, slightly malty flavor and nutty sweet flavor that pairs well with spicy foods ands Asian cuisine. Brewed with the finest all-natural ingredients including domestically-grown hops, high quality barley and spring water from China's Laoshan mountain region. A great fit with the lobster stir-fry.
2005 Kendall Jackson Vintner's Reserve Sauvignon Blanc
88% Sauvignon Blanc, 9% Semillon, 2% Chardonnay. Aromas of lime, melon and pears. Refreshing, with a mineral quality and a surprisingly long finish. Pairs very well with the shrimp and mushroom duxelles.
>>This recipe appears in
Episode #510.
>>Click here for a printer
friendly version
