Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Scampi With Risotto
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- #78703
Two simple yet popular dishes together in one. Large shrimp are served tossed with a rich butter-wine scampi sauce over risotto made with arborio rice, chicken broth, onion, and parmesan cheese.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
SCAMPI
3 pounds lg. shrimp, peeled and deveined
6 cloves garlic, minced
1 1/2 tablespoon lemon juice
2 tablespoons parsley, chopped
1/2 teaspoon dried tarragon, crumbled
1/3 cup olive oil
3/4 cup dry white wine
1 1/2 cubes butter, cut in 1/2-inch pieces
2 tablespoons chives or green onions, minced
salt and pepper
RISOTTO
1 cup raw arborio rice
1/4 cup onion, chopped
1/2 cup fresh Parmesan cheese, shredded
4 tablespoons butter
2 cups chicken broth, heated, more if needed
directions
SCAMPI: Heat oil in heavy skillet over medium-high heat. Add shrimp and saute about 3 minutes. Remove shrimp and drain on paper towels. Remove all but 1 tablespoon oil from skillet. Place on medium-high heat; add garlic and stir 30 seconds.
Pour in wine, increase heat and reduce wine by 1/3. Add lemon juice and boil. Remove from heat. Swirl in butter 1 piece at a time, blending until creamy. Stir in parsley, chives and tarragon. Season with salt/pepper. Spoon sauce over shrimp and serve with risotto.
RISOTTO: In medium saucepan, cook the chopped onion in butter until tender. Stir in rice and cook, stirring, over medium heat for 2 minutes.
Add 1/2 cup chicken broth and stir until broth is absorbed by the rice. Add remaining broth in 1/2 cup amounts, letting each amount get absorbed by the rice before adding the next. Stir continually.
When all the broth is absorbed and rice is tender (keep adding more broth and cooking it if it's not done yet), remove from heat and stir in the parmesan.
added by
chefgrumpy
nutrition data
624 calories, 29 grams fat, 29 grams carbohydrates, 53 grams protein per serving.
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