''Risotto'' with Squid, Shrimp, and Curry Leaves
Finely cut squid and shrimp give this elegant dish from Australian chef Mark Best of Marque restaurant its risotto-like texture, while a garnish of curry leaves adds some flavorful spice.
The Martha Stewart Show, January 2011
- 1 pound medium squid, cleaned, rinsed, and dried, bodies and tentacles separated
- 1 small head cauliflower, separated into 1-inch florets
- 4 cups whole milk
- Coarse salt and freshly ground white pepper
- 18 to 24 fresh curry leaves
- Vegetable oil, for frying
- 2 tablespoons olive oil
- 12 jumbo head-on (optional) shrimp, peeled and heads removed (shells and heads reserved for broth) and deveined, halved lengthwise
- 4 tablespoons unsalted butter, preferably European-style
- 5 heaping tablespoons very finely chopped leeks, white and light green parts only
- <u>Shrimp Broth</u>, heated
- Place squid bodies on a baking sheet; transfer to freezer and freeze for 1 hour. Transfer tentacles to refrigerator until ready to use.
- Meanwhile, place cauliflower in a medium-heavy-bottomed saucepan and add milk; season with salt and pepper. Cover with a parchment paper round to keep cauliflower submerged. Place saucepan over low heat and cook until tender, 30 to 40 minutes. Drain cauliflower, reserving milk, and transfer to jar of a blender. Blend until smooth, adding some of the milk as necessary to puree. Season with salt and pepper and set aside.
- Fill a large heavy-bottomed saucepan 1-inch high with vegetable oil; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Add curry leaves and cook until they stop popping, 10 to 20 seconds. Transfer to a paper-towel-lined plate to drain.
- Heat 1 tablespoon olive oil in a large heavy-bottomed skillet over high heat. Add shrimp and cook, turning, until opaque, 2 to 3 minutes. Remove from skillet, set aside and keep warm. Add remaining tablespoon olive oil to skillet and add reserved squid tentacles; cook, turning, until opaque, 2 to 3 minutes. Set aside and keep warm.
- Remove squid bodies from freezer and cut into 1/4-inch pieces. Add 3 tablespoons butter to a medium saucepan over medium heat. When butter is melted and foamy, add cut squid, 5 heaping tablespoons cauliflower puree (reserve any remaining for another use), and leeks; season with salt and pepper. Cook, stirring, until squid becomes opaque, 2 to 3 minutes. Add remaining tablespoon butter and cook, stirring, until melted; season with salt and pepper.
- Divide squid mixture evenly between six serving bowls. Divide shrimp and curry leaves evenly between the bowls. Using an immersion blender, blend shrimp broth until frothy; spoon broth into each bowl. Garnish with squid tentacles and serve immediately.
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