Steamed Shrimp and Spinach Risotto Tart

So I tried a new recipe last night, well actually two new recipes but one was so simple I wouldn't really call it a recipe. Since I'm originally from Maryland, I love steamed shrimp and crabs. Now, where I currently live, they like to boil their seafood. As you Marylanders know, that's just blasphemy. I had some leftover shrimp from the night before so I decided to take out my old bay and steam them up. Boy did they turn out yummy! Pulled the recipe right off the back of the can - put 1/2 cup of water, 1/2 cup of vinegar and 2 tbs of old bay in a medium sized pot and bring to a boil. Add the shrimp (raw with shells and tails still on), cover, and cook for about 3 min and voila - here's what you get. I only had a half pound of shrimp (the recipe calls for a pound) but it turned out great!



The rest of the meal was a little more complicated. I promise not all my recipes are difficult, but this one is a little bit complex. If you are familiar with cooking risotto, you know it takes a lot of attention so be prepared for that. The dish is a cheese-topped risotto tart with spinach. It was quite good, but I think we would have enjoyed it just as much without the pie or tart crust. So if you don't have a pie or tart crust, don't fret (just skip the last couple steps in the recipe). I also used only half the cheeses that the original recipe called for which was definitely plenty. If you are a risotto and spinach fan, this one is for you. If you are interested in my version of the recipe, click here. Here is what the end result looked like:



Happy eating!