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Shrimp Risotto with Peas by

Source: Leonore Seng

Ingredients

8 Cups Shrimp Broth
4 tsp. Better then Bouillon Chicken Broth
2 lbs. Shrimp with Heads and Shells
1/4 Cup Unsalted Butter
2 Tbsp. Olive Oil
2 Cups Finely Chopped Onions
2 Minced Cloves of Garlic
1 1/2 Cups Arborio Rice
2/3 Cup Dry White Wine
3/4 Cup Frozen Peas
2/3 Cup Grated Parmesan
Salt and Freshly Ground Pepper to Taste

Instructions

Peel and devein shrimp retaining shells and heads in separate bowl. Bring 8 cups water to a boil and slowly simmer shells and heads for 30 minutes. Strain shells and heads and retain water. Add chicken bouillon to shrimp broth and keep warm over low heat. In a heavy large saucepan add olive oil and onions. Sauté onions until wilted over medium heat. Add the rice to onions and let it toast for a few minutes. Add the wine and cook until the liquid is absorbed. Add one cup of broth to rice and cook until absorbed. Continue the same process until the rice is done and has a slight "tooth". Immediately add shrimp to the hot Risotto followed by the Parmesan and peas. Do not precook shrimp. The shrimp will cook in the hot rice mixture. Serve immediately.

Servings: 8

Serving Size: 3/4 Cup

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