Shrimp and Joi Choi Spring Rolls

This is the result of an evening of experimentation gone right. I had purchased some rice wrappers and I had some leftover wonton wrappers and made a filling for both. I ended up making something like shumai with the wonton wrappers, it was good, but I had trouble making it look good for photographing, not enough filling, I think. Anyways, I filled the leftover wonton wrappers with uncooked filling and steamed them for ten minutes, they were delicious, even if they weren't totally pretty. With the rest of the filling, which I cooked, I made into spring rolls with two types of dipping sauce.

Shrimp and Joi Choi Spring Rolls
15-20 shrimp, uncooked, de-veined, tails removed
1 inch piece of ginger, peeled
2 green onions
handful joi choi, plus another 2 cups
1/4 c, carrots, julienned (I just use a peeler), plus another 1 cup or so

Rice wrappers (Asian aisle, not refrigerated)
water

In a food processor, add shrimp, ginger, green onions, handful of joi choi, and 1/4c carrots and blend. Mixture can be put into won tons and steamed for 10 minutes for shumai. Otherwise, for spring rolls, cook mixture over medium heat until cooked through. Allow to cool and begin to prepare rice wrappers according to directions, stuff each wrapper with part of mixture, extra joi choi and carrots, and roll. You can chill for later or eat them right away.

Dipping sauces
Peanut Sauce: Mix about 1 tbsp of peanut butter with 1 tsp sesame oil, 3-4 tbsp tamari or soy sauce, and honey (2-3 tbsp) to taste, I added about 1/2 tsp. Sriracha for spice.

Spicy Sauce: 2-3 tbsp tamari, 1/2 tsp Sriracha, 1 tsp rice vinegar and 2-3 tbsp honey

I usually just begin by adding the above ingredients until I get the flavor I want, so feel free to play around with the amounts making them spicier, sweeter, or saltier according to your taste. We couldn't decide which sauce we liked better. Even my husband, who doesn't like seafood and never eats it, liked the spring rolls. He didn't get to try the shumai because they were gone almost as soon as they were out of the pan. Not bad for my first time making any of this and for an experiment, we can't wait to have them again.

Shrimp, Mushroom, Spinach and Tomato Risotto

Risotto is my go-to last minute, use-up-vegetables, not-pasta dinner. The best thing about it is that you don't really have to plan ahead as long as you keep your pantry stocked.

Ingredients:
1 cup arborio rice
3 cups water
1/4 cup onion, diced, or a 1/2 small onion
1 cloves garlic, sliced
6 tbsp. butter
handful of baby spinach
sliced mushrooms
12-15 shrimp
1 cup grated Parmesan
2 tbsp chives
6-8 grape tomatoes, halved
1/2 cup heavy cream (or half and half)
lemon sliced in half
salt
pepper
crushed red pepper

Slice and brown mushrooms in 2 tbsp butter on medium heat, set aside. In a large skillet, cook rice until translucent with onion in 2 tbsp butter. Add 1 cup of water at a time, stirring often. Add garlic after adding water. When rice is nearly done and water is almost all absorbed, start shrimp in separate pan with 2 tbsp butter, salt, pepper, crushed red pepper and lemon juice to taste, I just squeeze about 1 tbsp out of the lemon and save the rest for something else. At the same time add spinach, mushrooms, cheese, chives and cream to risotto. Cook shrimp until just pink. Season risotto with salt and a little crushed red pepper to taste. Add cooked shrimp and liquid from pan to risotto, mix and remove from heat. I like mine on the spicy side so I add a little more red pepper at the table. Sadly, this was the end of the chives from last year's CSA season that I saved in my freezer.