Post by J13578 on Jul 25, 2005 11:47:52 GMT -5
SHRIMP RISOTTO
(4 - 6 servings)
You need:
- 1 lb frozen shrimp, defrosted and cut in halves
- 3 tbsp olive oil or butter
- 1 clove of garlic, chopped
- 1 onion, chopped
- 1 1/2 cup of rice (traditional cooking rice)
- 4 to 5 cups chicken roth and water (half of each)
- Salt and black pepper
- 1/4 cup grated Parmesan cheese
Cooking:
- Put all the broth mix in a pan, let simmer and lower heat just enough to keep hot
- In a big pan (big enough to hold everything), heat the oil or butter (medium heat). Add the shrimps, stir a little, set aside.
- Put onion and garlic in pan, stir until transparent
- Add the rice to the pan, stir until rice is coated with oil.
- Add a cup of hot broth mix, keep on medium heat, stir often and don't let it stick to the pan.
- Every time the broth is almost absorbed, add another cup of broth mix, keep stirring to prevent sticking.
- After about 20 minutes, add the shrimps and parsley, turn on low heat and keep simmering about five minutes.
- The rice should be done, add salt and pepper. The rice should be soft and creamy, not sticky.
- Turn off the burner, add the cheese to the pan, cover and wait a few minutes for the cheese to melt.
AND:
- You can serve with a salad and home made garlic bread
- You can replace the shrimp with cut up chunks of chicken or turkey (cooked in some oil or butter ahead)
or pork
- When it's almost done, you can also add a small can of sweet peas
- Depending on what pan you use, the rice will tend to get sticky, don't panic, just keep stirring
(4 - 6 servings)
You need:
- 1 lb frozen shrimp, defrosted and cut in halves
- 3 tbsp olive oil or butter
- 1 clove of garlic, chopped
- 1 onion, chopped
- 1 1/2 cup of rice (traditional cooking rice)
- 4 to 5 cups chicken roth and water (half of each)
- Salt and black pepper
- 1/4 cup grated Parmesan cheese
Cooking:
- Put all the broth mix in a pan, let simmer and lower heat just enough to keep hot
- In a big pan (big enough to hold everything), heat the oil or butter (medium heat). Add the shrimps, stir a little, set aside.
- Put onion and garlic in pan, stir until transparent
- Add the rice to the pan, stir until rice is coated with oil.
- Add a cup of hot broth mix, keep on medium heat, stir often and don't let it stick to the pan.
- Every time the broth is almost absorbed, add another cup of broth mix, keep stirring to prevent sticking.
- After about 20 minutes, add the shrimps and parsley, turn on low heat and keep simmering about five minutes.
- The rice should be done, add salt and pepper. The rice should be soft and creamy, not sticky.
- Turn off the burner, add the cheese to the pan, cover and wait a few minutes for the cheese to melt.
AND:
- You can serve with a salad and home made garlic bread
- You can replace the shrimp with cut up chunks of chicken or turkey (cooked in some oil or butter ahead)
or pork
- When it's almost done, you can also add a small can of sweet peas
- Depending on what pan you use, the rice will tend to get sticky, don't panic, just keep stirring
