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Cajun Style Shrimp Risotto, Lhj


Home | Recipes | C
Italian Shrimp

Ingredients:

  • 29 oz Chicken broth; 2 cans
  • 1 lb Medium shrimp; shelled and deveined
  • 1 ts Salt; divided
  • 2 tb Olive oil; divided
  • 10 oz Tomatoes with green chilis; canned (reserve juice)
  • 2 c Arborio rice

Directions:

1. Bring broth and 2 3/4 cups water to a simmer in large saucepan.
 
2. Heat 1 tablespoon oil in Dutch oven over high heat 3 minutes. Add shrimp, spread evenly in pan. Cook 2 minutes, turning once, until browned. Add tomato, green chilies and juice, boil 1 to 2 minutes; transfer shrimp mixture to bowl.
 
3. Reduce heat to medium-high. Add remaining tablespoon oil to pot. Add rice and cook 1 minute, stirring until grains are glistening. Stir in 1 cup broth mixture and cook, stirring until liquid is just absorbed. Gradually add remaining broth mixture to rice, 1/2 cup at a time, stirring constantly until liquid is absorbed, 20 to 25 minutes more. Stir in shrimp mixture and remaining 1/2 teaspoon salt. Serve immediately.
 
Cooking time: 25-30 minutes
 
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
 
NOTES : Canned tomatoes with green chilies give this classic Italian dish a makeover--and a bit of a kick! Recipe by: LHJ Recipes
 
Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997