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Cajun Style Shrimp Risotto
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- #41299
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cans chicken broth
2 3/4 cups water
1 pound medium shrimp, shelled and deveined
1 teaspoon salt, divided
2 tablespoons olive oil, divided
1 can (10 ounce size) tomatoes with green chilies (reserve juice)
2 cups arborio rice
directions
Bring broth and water to a simmer in large saucepan.
Heat 1 tablespoon oil in Dutch oven over high heat 3 minutes. Add shrimp, spread evenly in pan. Cook 2 minutes, turning once, until they turn pink. Add tomato, green chilies and juice, boil 1 to 2 minutes; transfer shrimp mixture to bowl.
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.
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nutrition data
280 calories, 5 grams fat, 39 grams carbohydrates, 17 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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