Shrimp & Lobster Risotto Stuffed Collard Green With Creole Sauce

This recipe was inspired by one that I saw as I was perusing Plate Magazine. I had in mind to make a few stuffed cabbage leaves, but then I happened upon this one using collard green leaves. The recipe was quite intriguing. The recipe used 48 collard green leaves stuffed with gold rice and shrimp, served with a Creole Sauce. 48 leaves is a tad much for a family of four, so I gave this recipe my own personal spin and tailored it to fit my family. I decided to make a risotto instead of the gold rice and added to that a nice mixture of mushrooms, lobster, and shrimp. along with the Creole Sauce as per the original recipe. It turned out fabulous and was very pleasing to the palate. 

Stuffed Collard Green

The sauce was quite tasty and complemented everything wonderfully

I cleaned and deveined the shrimp, removed the lobster tail meat from the shell and seasoned both with a little Tony Chachere’s Creole Seasoning, Old Bay Seasoning, and freshly cracked black pepper and put those aside until needed. I also washed the collard green leaves. I used 7. I began by sautéing about 1/2 cup each of chopped onion, bell pepper, and celery in 3 Tbsp of melted butter until the vegetables began to get tender and with some translucency in the onion. In a separate pot,  I had the chicken stock on gentle heat–just enough to warm it through good, not simmer– 8 cups (16 oz.) of chicken stock.

Next was the addition of 3 Tbsp minced garlic and one bay leaf.  I stirred this as the garlic released its fragrant bouquet. I used my wooden spoon to gently press the bay leaf against the bottom of the pan as I stirred it about, to assist in releasing its essence. When you fully get the aroma from the garlic, its time to move on to the next step.

    Added two cups of Arborio rice.

Gave it a stir to get everything nice and incorporated with one another, stirring until the rice begins to get opaque.

To this went in the first of 8 cups (16 oz.) of chicken stock. You can easily use vegetable stock, chicken broth, or plain water. I find the former two imparts better flavor.  Stirring, let the rice absorb the broth, then add the next cup, continuing in this fashion until all 8 cups have been added.

Chopped mushrooms (7 of them) made their entrance, gave a little stir.

The pre-seasoned shrimp and lobster added.

A gentle stir and allowed to simmer until a nice creamy consistency was reached.

Generally  you want the risotto to be nice and creamy, but I need a slightly firmer texture this time around to hold better when wrapping in the collard green leaves. Salt and pepper to taste at this point.

Preheat the oven to 325 F.  Ahh, our lovely cleaned collard greens.

Dropped them in a pot of boiling water for several seconds. Just want to blanch them, not cook them. Remove and place in an ice bath to stop the cooking process.

And this is what we have. I was trying to be gentle so as not to tear them…I almost succeeded .

Placed the collard green in my baking dish coated with a little spray of olive oil, added a generous amount of the risotto mixture and roll, leaving the seam side down.

Continued until all seven leaves were filled. At this point the Creole  sauce can be added on top and baked with the stuffed leaves. However, I chose to serve the sauce separately.  Cover the dish with foil and bake for about 15 to 20 minutes.

Serve atop the Creole sauce.

Shrimp & Lobster Risotto Stuffed Collard Green With Creole Sauce

The recipe that inspired this dish can be found in the link below. I may try it per the recipe one day, but I can tell you this–my household was greatly pleased with the outcome.

http://www.plateonline.com/MembersOnly/Recipes/RecipeDetails.aspx?RecipeId=16459


About these ads

2 Comments (+add yours?)

  1. richardmcgary
    Jan 01, 2014 @ 22:23:08

    Oh my. This looks and sounds soooo tasty!!! This is a definite must try.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Archives

Blog Stats

  • 12,814 hits

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow

Get every new post delivered to your Inbox.

Join 755 other followers

%d bloggers like this: