White Beer Seafood “Risotto” with Fresh Herbs

Serves 6

1 bottle (12 ounces) White Beer
½ cup clam juice
12 large scallops, halved
12 shrimp, shelled and deveined
3 TBLS olive oil
1 cup thinly sliced shallots
4 clove garlic, minced
1 package (5.4 oz) Boursin-style herb and garlic flavored cheese, crumbled
1/3 cup sun-dried tomatoes packed in oil, drained and sliced thin
3 cups hot cooked orzo (about ½ of a one-pound package)
2 cups baby arugula
¼ cup basil, chopped
2 TBLS minced cilantro
2 TBLS minced dill
1 tsp kosher salt
¼ tsp black pepper
¼ cup grated Parmesan cheese

In large sauce pan over medium-high heat, bring White Beer and clam juice to a boil. Reduce to simmer and add seafood; cook 2 – 3 minutes or until just opaque. Remove seafood with slotted spoon and set aside. Increase heat and return liquid to boil. Cook until reduced by half, about 6 – 8 minutes.

In large deep skillet over medium-high heat, warm olive oil. Add shallots and sauté until caramelized, about 4 – 5 minutes. Stir in garlic and cook one minute more. Stir in cheese, tomatoes, beer and stock reduction, orzo and seafood. Heat throughout. Stir in arugula, basil, cilantro and dill. Season with salt and pepper. Stir in Parmesan cheese and continue warming until cheese is slightly melted.

Nutrition Information, Per Serving:
390 calories; 18 g fat; 7 g saturated fat; 39 g carbohydrate

Return to Recipes