Cajun style shrimp risotto, lhj

4 Servings

Ingredients

Quantity Ingredient
29 ounces Chicken broth; 2 cans
1 pounds Medium shrimp; shelled and deveined
1 teaspoon Salt; divided
2 tablespoons Olive oil; divided
10 ounces Tomatoes with green chilis; canned (reserve juice)
2 cups Arborio rice

Directions

1. Bring broth and 2¾ 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, ½ cup at a time, stirring constantly until liquid is absorbed, 20 to 25 minutes more. Stir in shrimp mixture and remaining ½ 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@..." <abprice@...> on Dec 2, 1997

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