Fried White Shrimp w/ Porcini Wild Mushroom Risotto

December 14, 2017 at 5:59 PM | Posted in risotto, seafood, shrimp | Leave a comment
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Today’s Menu: Fried White Shrimp w/ Porcini Wild Mushroom Risotto



For Breakfast this morning I prepared a packet of Pioneer Peppered White Gravy, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. I would prefer Gravy and Biscuits but by having Toast I save a lot of calories and carbs. It was 31 degrees out there this morning and that was our high temperature of the day, and it dropped into the 20’s as day went on. Did a load of laundry after Breakfast. Later on after Lunch I went outside and got the leaf blower out and cleaned off the remaining leaves off the deck and driveway. I’ll retire the leaf blower until the Spring! For Dinner tonight its Fried White Shrimp w/ Porcini Wild Mushroom Risotto.


I purchased the Jumbo White Shrimp from the Kroger Seafood Department. To prepare them I rinsed them off with cold water and removed the shells. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix. Poured about 1 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix was excellent! Nice crunch and seasoning!


For one side dish I prepared something new, Lundberg Porcini Wild Mushroom Risotto. I’ve tried different Lundberg products before and loved all of them so I was sure this one would be just as good as the rest. It comes packaged with the Porcini Mushroom Risotto and the Seasoning Packet. I add Water, Extra Light Olive Oil, and Kraft Reduced Fat Grated Parmesan Cheese (for topping).





To prepare it; In a 2 qt. saucepan, sauté the Rice in ½ Tbsp. Olive Oil over medium heat for 2 minutes. Add 2 1/2 cups of Water and contents of Seasoning Pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until the Rice is tender. Garnish with Grated Parmesan Cheese, and serve. Fantastic flavor and love the added Porcini Mushrooms! I’ll have to keep this one in stock.




Then for another side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.




To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.




Enjoy the exotic, earthy, nutty flavor of wild porcini mushrooms in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality organic ingredients like mushrooms, garlic, and onion with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente.

Serving suggestions:
* Substitute ½ cup of white wine for ½ cup of water.
* Serve with sauteed spinach and mushrooms.
* Drizzle with truffle oil or other flavored oil of your choice.

Stove Top:

1 – In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes.
2 – Add 2 1/2 cups of water and contents of seasoning pouch. Stir well and bring to a boil.
3 – Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender.
4 – Garnish with grated Parmesan cheese if desired. Serve piping hot.

1 – In a microwaveable glass casserole, combine rice, seasoning, 2 1/2 cups of water, and 1/2 Tbsp. of olive oil. Stir well and cover.
2 – Reduce microwave power to 70%. Cook 11 minutes. Remove cover and stir.
3 – Cook uncovered a additional 10 minutes at 70% power and stir. Check for Tenderness.
4 – Add one additional minute as needed, checking texture after each minute.
5 – Serve piping hot.
*Microwave ovens may vary so adjust time and temperature accordingly

SIZE 5.9oz
Serving Size: 58g – about 1/4 cup rice and 2 tsp. seasoning mix (1 cup prepared)

Servings Per Container: about 3

Calories 200 Calories from Fat 10
% Daily Value*
Total Fat 1g *2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 660mg 28%
Total Carbohydrate 43g 14%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g

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