Claire's Butter Chicken

When my 3 year old granddaughter likes something as delicious and exotic as Indian Butter chicken, it's time for me to create a recipe just for her. So here it is princess.

1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder
6 cloves
8-10 peppercorns
1" stick of cinnamon
2 bay leaves
8-10 almonds
Seeds from 3-4 pods of cardamom
1 cup fresh yoghurt (use a rich type)
3 tbsps vegetable/canola/sunflower cooking oil
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
400g/ 14 oz of chopped tomatoes, ground into a smooth paste in a food processor
1/2 litre chicken stock
2 tbsps dried fenugreek leaves
3 tbsps unmelted, soft butter
Salt to taste
Coriander leaves to garnish

Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.

Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.

Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.

Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).

Now add the tomato paste, chicken stock, fenugreek and remaining part of the yogurt-spice mix to the chicken.

Cook till the chicken is tender and the gravy is reduced to half its original volume.

Melt the butter in another small pan and then pour it over the chicken.
Garnish with coriander leaves and serve with Naan and Kaali Daal.

NAAN BREAD RECIPE

4 cups White bread Flour
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (known as kalonji in India and in the United States they are called charnushka)

Sift the flour, salt and baking powder into a bowl and make a well in the middle.
Mix the sugar, milk, eggs 2tbsp of oil in a bowl.

Pour this into the center of the flour and knead adding water if necessary to form soft dough.

Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
About half an before the naan are required, turn on the oven to 450F.

Divide the dough into 8 balls and allow rest for 3-4 minutes.

Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

Shape each ball of dough with the palms to make an oval shape.

Bake the naan until puffed up and golden brown. Serve hot.

Kaali Daal (black lentils)

1 cup split urad daal (black lentils)
2 large onions sliced thin
2 green chillies slit
Salt to taste
A pinchof asafetida
2 large tomatoes chopped into cubes
2" piece of ginger jullienned
1 tbsp garlic minced
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/2 cup thickened/ double/ heavy cream, whisked
2 tbsps vegetable/ canola/ sunflower cooking oil
2 tbsps ghee
1 tsp cumin seeds

Preparation:

Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.
Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.

In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.

Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.

Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.

Pour in the whisked cream and mix well. Turn off the heat.

In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.

Pour this into the lentils (it will all sizzle) and mix well.

The Carinval Dream

Everybody dreams, the exotic ports, the extreme sunsets or sunrises, food that makes one shiver because it’s so good. The vacation of a life time, but what do choose? That all inclusive hotel on a warm water beach, the Yucatan vacation that no one else has ever had or the cruise that just keeps you smiling day after day.
So after many long hard hours of work I chose the dream to come true for my family and booked a cruise on the Carnival Dream, one of Carnivals largest and most well appointed cruise ships.



Carnival Dream Highlights
•Gross Registered Tonnage - 130,000 •Length - 1,004 feet •Beam - 122 feet •Beam at Pool Decks - 158 feet •Maximum Draft - 27 feet •Number of Guest Decks – 13 •Passenger Space Ratio – 36 Capacity (2 persons per cabin) - 3,646 Capacity (including upper berths) - 4,631 Staff - 1,367 Speed - 22.5 knots

Wow what a ship is the feeling that you get when you first approach it docked at the terminal in Cape Canaveral Florida. (The above picture was taken in dock at Cozumel Mexico) This ship has it all no matter what the age of her guest there is always something to do 24 hours a day. As a low budget cruise you really can save huge dollars by choosing Carnival. There is of course the casino, live entertainment, a variety of musicians plying their trade (some whom were very good) a small variety of guest participation events, this ship has waterslides (the reason I booked it for the grandkids) and live entertainment in the main theatre (which lacked the entertaining part of the description). After the “Welcome the Board” show who really wanted to return?

This blog but however is about food and service. So let’s first begin with the service, the staff on The Dream are beyond excellent. Everyone seems to be truly concerned with the guest and that the guest is enjoying every minute of their stay upon the ship.

From the Captain to the bus person assigned to your nightly dining table they want you to leave with memories that will last your life time or at least until you want to cruise again and hopefully choose The Dream.

(Chef K and the Captain upon the bridge of The Dream).

The matire d’ can be found checking with every table at all meals being sure that each guest is receiving the service standard that Carnival has set as a minimum for their guests. You are sure to find exceptional service staff in all departments of the ship. Why we even had a server named Lady who actually got Dianna up and dancing in front of the entire dining room. Something I could not do after 35 years of marriage. But look and see isn’t she having fun on the “Fun Ship” with Lady the server?



Carnival is dedicated to the “Fun” on their ships so they work hard to give every customer and enjoyable experience. But seemly in doing so they forget the customer wants to partake in much of what is happening. They seem to believe it is better to entertain the guest than allow the guest to partake, they have karaoke for we who cannot sing but think we are the next American Idol (more like William Hung than Ruben Studdard). Waterslides for all, a variety of pools and hot tubs, special clubs for young children, tweens, teens and adults of all ages. Giant chess sets on either side of deck for those who need to relax and clear their minds (LOL).



So then when hunger strikes after all the fun where is the food, The Carnival Dream has many options for those hunger pangs. Upon the Lido deck you can find a deli and Tandoori buffet at the aft of the ship, and mid ship on the same Lido deck you’ll find two buffet lines, a pizza shop, and burger and hot dog barbeque as well as a pasta restaurant aft ship one deck up. Along with many bars to quench any kind of thirst. The food here is comparable to most QSR (quick service restaurant)restaurants and other than the Tandoori buffet most QSR restaurants far surpass the quality that is served on the Dream.

All the QSR’s upon The Dream use mostly prepackaged and frozen products, you’ll find heat and serve products at breakfast such as the breakfast sausage links (micro wave type sausages) powder eggs for the buffet line although you can get a fresh made omelette and fried eggs upon request. Premade frozen breakfast Danish the just bake and serve type.

The pasta house and buffet lines seem like the place to use up the leftovers from the two main dining rooms, The Scarlett and The Crimson. Here you have the option of having a set dinner reservation in the Scarlett or Carnivals “Your time dining” in the Crimson. Don’t try to have dinner in the Scarlett you will be turned away rather curtly as we were with a “Your not allowed to eat here” by the matrie d’ so you make your way up to the Crimson and wait up to an hour for a table. When booking on The Dream I made the false assumption the “Your time dining” was the same as NCL’s “Freestyle dining” unfortunately it is no where near similar. Your time dining basically means you wait until the reservation guests are served.

After experiencing the food you may want to wait. As a chef with a masters degree I clearly understand how very difficult it may be to feed a small city several times a day, no easy task. Some times quality must be given over to need to turn tables so all may be fed in a timely fashion. The basic attempt in both main dining rooms is to provide a three course dining experience. Menu’s feature standard selections from hamburgers and chicken tenders to comfort food selections to the usual dinner features, steak, chicken and salmon. There was a daily attempt at a more unusual appetizer, frogs legs, escargots or alligator.

I tried the alligator fritters on the second night they came raw in middle without the batter being fried, the apology given by the martie d’ “so sorry one out of five isn’t bad though” yes one bad meal is a bad meal, the same time raw chicken was served to one of my guest and not a word was mentioned regarding it. Feeding many people should never mean cutting corners or reducing the quality of service and never, never, never drop culinary standards to serve good and safe food. Consuming both the raw alligator and chicken could lead to serious illness and the standards should very high to assure this does never happen.

The dinning rooms main proteins (chicken, beef tenderloin, prime rib, etc. ) are by far the lowest of USDA Standard. (The steak house does offer a higher standard which we’ll discuss later) Having an opportunity to visit the main galley and inspect the freezers most of the proteins are USDA Standard many contains a 17% Neti Pot saline solution. This solution contains water, baking soda and salt and is injected into proteins to “tenderize” them. The original use of this “pump” was to give turkeys that self basting method and prevent the white turkey meat from drying while roasting. It has become popular with chicken producers as well and so too with beef producers to sell the much inferior USDA Standard cuts of meat. Often used in cow meat because of poor fat marbling within the cuts.

USA and Canada have similar rating for beef depending on fat marbling or content with the primal cuts. The finest in both countries is “Prime” going down the scale from there is USDA Choice or Canada’s AAA next is USDA Select or AA in Canada then USDA Standard of Canadian single A. In addition to the grades for youthful cattle, Canada also has quality grades for mature animals. Bulls are assigned an E grade and cows are placed into one of four D grades. Canada’s D1 grade requires excellent carcass muscling, firm white or amber fat and less than 15 millimeters (mm) or just over 9/16th of an inch fat depth. D2 requires medium to excellent muscling, white to yellow fat and less than 15 mm fat depth. The D3 grade is assigned to carcasses with low levels of muscling while D4 grades indicate a fat depth of greater than 15 mm. It is also possible to purchase ungraded Canadian beef.

The less the fat content the tougher the cut will be when cooked unless it is larded or tenderized through a marinating process or injected with a pump of some kind, as used in The Dreams cuts of beef.

So why is this not a good thing? The use of this pump is very similar to what the ancient Egyptians’ used to mummify bodies with. The results are the soda reacts with the beef and loosens the proteins leaving a mushy or gummy substance instead of a DELICIOUS TASTING piece of meat. Pump also allows the risk of bacteria growth, gives all proteins a soapy and salty taste, additional seasoning usually results in a food that is far too salty in taste. As was the case with my wife filet migon on our third dining night. As well as the prime rib on the last night. A perfectly cooked piece of pumped steak still becomes uneatable because of the chemical reaction. USDA Standard meat generally is good for braising or slow cooking other meat that may be pumped are the final USDA grades which are Commercial, Utility and Canner. To attempt to pass it off as a quality meal is by far letting your customer’s way down.
Breakfast in the main dining room The Scarlett also provided a far inferior experience.



Eggs Benedict a all time favourite , looks good!!!! The English muffins were left on a steam table until a knife could not cut them, the instant hollandaise sauce was placed beneath a salamander until the sauce was hard and dry and they were cold as well. Notice to the heat and serve sausages, the same sausages used in the buffet restaurant which they usually chopped and fried with over cooked onions. Breakfast menu in the Scarlett remains the same daily.

Now let us discuss The Dreams steak house called The Chef’s Art. Here the standard definitely was much higher. The primal beef cuts are USDA Choice equal to AAA in Canada. Only 2% of all beef slaughtered in the US are graded as Choice. There will be no need to pump such beef and The Dream does not.

All course are well presented, the Escargot Bourgogne presented on brioche with a creamy garlic dipping sauce.

Or the Sashimi style tuna tartare.

Both appetizers were excellent and any chef would be proud to serve these. The next course was a soup or salad. I choose the Lobster Bisque while Dianna and Tim both had the house Spinach salad.



So we are really happy at this point and I decided to book a reservation for all eight of us in our party for the next night. A little premature as we had not had our entrees at this point. After a 15 minute wait the entrees arrived and again they looked very tempting. Everything was good exactly as ordered and the flavours were blended with a professional steak house chef’s skill. Again Dianna and Tim both had the lobster and petite filet.

While I choose the rack of lamb.

Again this meal had all the making of a great dinner, but one mouthful changed the whole experience, everything was very cold, the plate themselves were as if they came straight from the refrigerator. The onions beneath the lamb medallions were cold slices (which are supposed to be grilled, see any grill marks)? The little crock pot again was cold as ice and the contents therein matched, Roasted potatoes and vegetables. This of course is an additional charge upon the Dream and should have been removed from our bill as no food was replaced with hot food. We did receive a phone call from guest services inquiring about the meal and when told they choose to do nothing.

The Dream offers many experiences and the service staff as I have said are very attentive and did all they can in their power to keep you happy, like “Lady” our Crimson server. But in my opinion they fail hugely in all they’re restaurants.

Manhatten Clam Chowder

By very special request.

5 cups water
3 dozen chowder (quahog) or cherrystone clams, scrubbed
5 slices bacon, finely chopped
1 large onion (12 ounces), finely chopped
2 large carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 pound all-purpose potatoes (3 medium), peeled and finely chopped
1/2 bay leaf
1-1/4 teaspoons dried thyme
1 Tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/4 teaspoon ground black pepper
1 can (28 ounces) plum tomatoes
2 Tablespoons chopped fresh parsley
1 teaspoon celery salt

In nonreactive 8-quart saucepot, heat 1 cup water to boiling over high heat. Add clam and heat to boiling. Reduce heat; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened.

When cool enough to handle, remove clams from shells and coarsely chop. Discard shells. Strain clam broth through sieve lined with paper towels into bowl.

In same clean saucepot, cook bacon over medium heat until browned; add onion and cook until tender, about 5 minutes. Add carrots and celery; cook 5 minutes.

Add clam broth to bacon mixture in saucepot. Add potatoes, remaining 4 cups water, bay leaf, thyme, Worcestershire, Tabasco and pepper; heat to boiling. Reduce heat; cover and simmer 10 minutes. Add tomatoes with their liquid, breaking them up with side of spoon. Simmer 10 minutes longer.

Stir in chopped clams and heat through. Discard bay leaf and sprinkle with parsley. Taste for seasoning; add salt as needed.

Corky's Lasagna Giardino

1 cup onions diced
1 cup celery diced
3 tbsp garlic minced
1 tsp red pepper flakes (crushed)
3 cups tomatoes (cherry)
28 oz pasta sauce your favourite brand
2 tbsp Italian seasonings (oregano, parsley, basil, rosemary)
2 eggplants (medium sized - not peeled)
2 zucchini
2 sweet potatoes
5 carrots (peeled)
1 lb Portobello mushrooms
2 red bell peppers
1 lb spinach wilted & drained
2 cups ricotta cheese
2 eggs
2/3 cup sour cream
1 cup each of cheese (Provolone, mozzarella, brick, gouda)
1 Lb fresh lasanga pasta sheets
olive oil, salt and pepper

In a large pot add 2 tsp olive oil - add onions, celery, garlic and cook till onions are transparent. Add pepper flakes and tomatoes and simmer over low heat. Add your pasta sauce, herbs and continue to simmer while you create the remainder of the dish.

Take Eggplant and slice horizontally (all vegetables are done on horizontal cuts) slicing approximately 1/4" thick - place in a large dish cover with kosher salt and place a layer of plastic wrap over top of the eggplant - place a heavy object on top to weight the eggplant. Leave this until you can see a remarkable amount of fluids at the bottom of the dish. Approximately 50 minutes to and hour and a half. Wash the eggplant and pat dry.

Cut the remainder of your vegetables - zucchini, sweet potato and carrots in the same horizontal fashion approximately 1/4" thick. Along with the mushrooms - place all of your vegetables in a large bowl and cover with a generous amount of Extra Virgin Olive oil, salt and pepper to taste. The Red Peppers can be roasted whole and then cleaned and cut into segments after grilling. Preheat your grill (indoor or outdoor - if using outdoor I sometimes try to add some hickory or mesquite smokiness to it) the grill should be close to 400 degrees.....place all of the vegetables on the grill - turning after 4-5 minutes or until a nice char has been made. Remove vegetables to a sheet pan to cool.

Blend the ricotta, eggs, and 2/3rds of the mixed cheese along with the spinach.

In a large 8 x 13 baking pan add 1/2 cup of your sauce to the bottom of the dish and spread evenly over the bottom. Arrange your eggplant over the bottom of the dish, place a layer of pasta on the eggplant. Using one half of your vegetables (except the zucchini and squash) layer them over top of the pasta - using 1/3 of your sauce cover with sauce and then with the cheese. Your next layer will be the zucchini and squash. Repeat with your roasted vegetables-pasta - sauce and cheese mixture – finish with the final 1/3rd of mixed cheese, bake in 350 degree oven until cheese is bubbling and melted. Allow to rest 10-15 minutes before slicing and enjoying.

Northren Ontario Wild Rice Soup

SOUP

1 lb. brisket of beef
2 large raw beets
1 large carrot
½ small cabbage head
1 large potato
1 large or 2 medium tomatoes
½ large onion
1 tbsp thyme
salt and pepper to taste

Boil beef in 6 to 8 cups of water to get stock. Slice vegetables or cut in shoestring-size. Add all ingredients except potato to the stock. Simmer for 2 hours or until tender.15 minutes before done, add potato.

Season with salt and pepper, using an immersion blender puree until smooth.

WILD RICE

1 cup long grain brown or white rice
1/2 cup wild rice
1 Tbsp. dried parsley flakes
2 tsp. Chef K Herb Mix
1 tsp. dried thyme leaves
1/2 tsp. tarragon leaves
1/8 tsp. white pepper
1/2 tsp. salt

Mix ingredients and store in an air-tight container in a cool, dry place. This makes one side dish. You can multiply ingredients to make more mixes.

3-1/4 cups water
Long Grain Wild Rice Mix (about 2 cups)

Bring water to boil in a medium saucepan. Add Rice Mix, cover pan, reduce heat, and simmer for 50 minutes. Remove pan from heat, and let sit for 10 minutes before fluffing with a fork.

GARNISH
Sour cream
Fresh carrot strings or curls

Make the soup according to the instructions, begin rice half way through simmering the soup. Plate the soup, top with the rice blend and garnish with sour cream and carrots.

Hot Cross Buns

3/4 cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 egg yolk
2 tablespoons water

Glaze
4 tablespoons water
4 tablespoons sugar
1/2 teaspoon vanilla

Cross Glaze
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 teaspoons milk

Directions
1.Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in a mixer, knad for 1 minute.

2.Add currants and spices. Knead for six minutes. Allow to rise to twice it's size. Punch down and allow to rise a second time.

3.Punch down on floured surface, cover, shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.

5.Mix egg yolk and 2 tablespoons water. Brush on balls.

6.Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.

7.Mix glaze and brush on buns while hot.

8.To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.

TRIPLE RISOTTO

Rissotto Texeira

2 tablespoons butter
1/2 pound mushrooms, cut into thin slices
2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
1 tablespoon cooking oil
1/2 cup chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped parsely

1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.

2. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

3. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.

4. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.

BEEF RISSOTTO

1 onion, minced
1 garlic clove, minced
1 red pepper fine diced
¼ cup extra-virgin olive oil
¼ cup chianti classico
¾ pound beef tenderloin, cut into thin strips
2 cups carnaroli rice
8 cups beef broth, heated
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper

In a wide sauté pan, cook the onion, garlic and pepper in the olive oil for 5 minutes over medium heat. Add the Chianti and beef; cook 10 minutes until the beef is browned. Add the rice; cook 2 minutes, stirring, then start adding the hot broth by the cup, adding more only when the previous addition has been absorbed. Continue in this way, stirring, cooking, and adding broth, until the rice is al dente (you may not need all the broth). Fold in the cream, butter, Parmigiano, salt, and pepper, and serve hot.




SWEET PEA & SHRIMP


3/4 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and shells reserved
7 cups water
1 1/4 teaspoons salt
1 cup thawed frozen baby peas (5 oz)
1/4 cup chopped fresh chives
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon black pepper
1 medium onion, finely chopped
3 tablespoons unsalted butter
1 1/3 cups Arborio rice (9 oz)
3/4 cup dry white wine

Bring shrimp shells and 7 cups water to a simmer and keep at a bare simmer, covered.

Toss shrimp with 1/2 teaspoon salt, then chill, covered.

Toss together peas, chives, zest, and pepper in a bowl.

Cook onion in butter with remaining 3/4 teaspoon salt in a wide 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.

Strain the broth, discard the shells, reserved the broth hot.

Add rice and cook, stirring, 2 minutes. Increase heat to moderate, then add wine and cook, stirring, 1 minute. Stir in 1/2 cup simmering shrimp broth and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. Add shrimp and pea mixture and continue to cook, stirring and adding more broth as necessary, until shrimp are just cooked through, 3 to 5 minutes. (You may have some broth left over.) Season with salt and serve risotto immediately.