An amusing, to me, headline that the tattoo removal business is booming. All the kids who went and got cool tattoos are now finding, years later, that they are no longer cool. Personally I have never liked them and always figure the people that have them are nuts. I understand it is pretty painful to have them removed too. I guess these people who cover themselves in tattoos wouldn’t want to go through the pain. I once met a woman who was covered in them, it turned out she was a daughter-in-law of a friend. She ended up at a pig pickin’ we did. She was heard complaining that all the people locally stared at her – none of us were surprised. I just cannot comprehend anyone doing this to themselves.
I have one bugaboo here, this sounds like a good dish, but everyone seems to think if you add feta to a dish that makes it Greek. It doesn’t. I have spent a lot of time in Greece and their food is delicious but does not include feta all the time. In fact, not even frequently. However, in this case, I love shrimp, I love risotto so what more can I ask.
Greek Shrimp and Asparagus Risotto
Cooking Light MAY 2009
- 3 cups fat-free, less-sodium chicken broth
- 1 cup water
- 2 teaspoons olive oil
- 2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
- 1 cup Arborio rice
- 2 garlic cloves, minced
- 1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
- 1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
- 1/2 cup (2 ounces) crumbled feta cheese
- 1 tablespoon chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Preparation1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.
Fennel salad: Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.
Have a great day