Dayrecipe Food Community

Makes 6 appetizer servings.

INGREDIENTS

• shrimp
• 2tablespoons olive oil
• 3garlic cloves, minced
• 30uncooked large shrimp, peeled, deveinedsauce
• 2tablespoons (1/4 stick) butter, room temperature
• 2tablespoons all purpose flour
• 18-ounce bottle clam juice
• 1/4cup worcestershire sauce
• 2tablespoons fresh lemon juice
• 1tablespoon tomato paste
• 4garlic cloves, minced
• 3/4teaspoon hot pepper sauce
• 1/2teaspoon cayenne pepper
• 1/2teaspoon sugar
• 1/4teaspoon paprika
• 2tablespoons (about) water

DIRECTIONS For shrimp: Heat oil in large skillet over medium-high heat. Add garlic and stir 30 seconds. Sprinkle shrimp with salt and pepper. Add shrimp to skillet; sauté just until opaque in center, about 3 minutes. Remove skillet from heat.

For sauce: Mix butter and flour in small bowl to blend. Combine clam juice and all remaining ingredients except water in medium saucepan. Simmer 5 minutes to blend flavors. Add butter-flour mixture and whisk until sauce thickens and is smooth, thinning with water by tablespoonfuls if desired, about 2 minutes. Season with salt and pepper. Add sauce to shrimp in skillet; simmer until heated through, about 2 minutes.

Active time: 30 min Start to finish: 1 hr

Makes 4 servings.

INGREDIENTS

• 1medium leek (white and pale green parts only), chopped (1/2 cup)
• 6cups chopped celery (about 12 ribs)
• 1medium onion, chopped (1 cup)
• 1tablespoon olive oil
• 1small boiling potato, peeled and chopped (1/2 cup)
• 2cups water
• 1 3/4teaspoons salt
• pinch of cayenne

DIRECTIONS Wash leek well in a bowl of cold water, then lift out and drain.

Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes.

Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes.

Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them. Set bowl in a larger bowl of ice and cold water. Let stand, stirring occasionally, until cold. Season with salt. Serve chilled or at room temperature.

Makes 30 servings.

INGREDIENTS

Using the risotto method with long-grain rice yields rich flavor and light texture.

Makes 6 servings.

INGREDIENTS

• 5tablespoons butter
• 1 1/2cups chopped red bell peppers
• 3/4cup chopped onion
• 1 1/2cups basmati rice or other long-grain white rice
• 3cups (or more) low-salt chicken broth
• 3/4teaspoon salt
• 1/4teaspoon (generous) crushed saffron threads
• 6tablespoons freshly grated parmesan cheese
• 3tablespoons chopped fresh chives
• parmesan cheese shavings

DIRECTIONS Melt butter in heavy large saucepan over medium heat. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper. (Pilaf can be made 30 minutes ahead. Keep covered. Rewarm over low heat, adding more broth by tablespoonfuls to moisten if necessary.) Stir 1 1/2 tablespoons chives into pilaf. Mound in serving bowl. Top with cheese shavings and remaining 1 1/2 tablespoons chives.

Makes about 2 cups.

INGREDIENTS

• 115-ounce can cream of coconut (such as coco lòpez)*
• 1cup ice-cold water
• 1/4teaspoon rum extract

DIRECTIONS Whisk all ingredients in medium bowl. Transfer to 11×7x2-inch glass baking dish. Freeze until frozen, stirring every 30 minutes, about 3 hours. (Can be made 2 days ahead. Cover and keep frozen.)

*Available in the liquor department of most supermarkets nationwide.