Cajun Style Shrimp Risotto Recipe - Cooking Index
Cajun Style Shrimp Risotto Recipe - Cooking Index
| 29 oz | 823g | Chicken broth - 2 cans |
| 1 lb | 454g / 16oz | Medium shrimp - shelled and deveined |
| 1 teaspoon | 5ml | Salt - divided |
| 2 tablespoons | 30ml | Olive oil - divided |
| 10 oz | 284g | Tomatoes with green chilies - canned (reserve juice) |
| 2 cups | 320g / 11oz | Arborio rice |
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 : NOTES: Canned tomatoes with green chilies give this classic Italian dish a makeover--and a bit of a kick!
Source:
LHJ Recipes
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