From The Kitchen of A Military WIfe

Shrimp Risotto.

Posted on: February 4, 2010

I had never had a risotto before but it sounded so delicious that I had to try it! I definitely had to alter the original recipe to fit our tastes and needs and I have reflected those changes in the recipe I am posting for all of you.  Sadly I forgot to take a photo but I figure you would have have the recipe and no photo instead of no recipe at all 🙂

2 cloves of garlic-Peeled and Minced
2 Tablespoons fresh Parsley
3 Table spoons olive oil
Shrimp-tails removed (The amount is based on your taste I used 1/2 lb) Cut the shrimp into thirds
4 cans LOW SODIUM(this is very important don’t get regular or your dish will be too salty, i did this on accident) chicken broth
1/2 yellow onion- chopped
1 cup medium grain rice (For my Hawaii people you cannot use sticky rice for this)
1/4 cup white wine
2 tomatoes- Chopped and seeds removed
1/2 teaspoon Old Bay
Fresh Parmesan (If you use the Parmesan from the jar the world will not end. I promise)

In a medium saucepan add the garlic, 1 1/2 tablespoons of the olive oil and 1 tablespoon parsley.  Make sure the garlic and parsley are thoroughly covered in the olive oil and saute for about 3 minutes (you should be able to smell the garlic at this point.)  Add the shrimp and saute for another 3-5 minutes.  (If you are using raw shrimp make sure that you cook them thoroughly at this step).  Remove the shrimp from the pan leaving most of the sauteed garlic in the pan.  Add 4 cans chicken broth to the pan with the garlic and bring to a simmer.  While you are waiting for the broth to come to a simmer in another pan you need to add the remaining olive oil and then onion.  Saute the onion for about 5-10 minutes over medium-low heat or until the onions are cooked and appear translucent.  Add the rice to the pan with the onion.  Stir frequently for about 2 minutes- make sure that all the rice becomes thoroughly coated in the oil.  Add the white wine to this pan.  Stir frequently until all the liquid is absorbed by the rice.  This is very important. Do not add more liquid until all previous liquid as been absorbed (this is how we will cook the rice so it isn’t hard anymore).  Once it is absorbed add 1/3 cup of the simmering broth to the rice mix.  Stir continuously until all liquid has been absorbed.  Repeat the previous step until you have used all of your broth.  When you have added half of the broth add the tomatoes and the old bay to the rice.  When all of the broth has been added (this should take about 25 minutes) make sure that you taste the rice.  It should not be hard in the middle but it should not be mushy either.  Add the shrimp and cook just long enough to warm the shrimp back up (about 5 minutes) Serve with the fresh Parmesan and parsley.

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Welcome To My Cooking Blog!

Welcome Everyone! I'm Alicia and I am a military wife currently living in Hawaii. I LOVE cooking and everything it involves :D This blog is here to show you that you can make AMAZING food in your own house :) For much less money than what you would pay if you went out at a restaurant. I hope you enjoy the recipes!

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