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                              SHRIMP RISOTTO

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Italian                          Seafood
                Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Shrimp (unshelled)
   1                    Bay leaf
                        Celery leaves (A few)
   6                    Peppercorns
                        Salt, to taste
                        Saffron threads (A few)
   3 3/4   c            Water
   6       tb           Butter, divided
   1                    Onion, chopped
   1                    Clove garlic, crushed
   2       c            Italian Arborio rice
   1 1/4   c            Dry white wine
   2                    Zucchini, cut into thin
                        -strips
   6       oz           Oyster mushrooms, cut into
                        -pieces
   2       tb           Chopped fresh parsley
     1/4   c            Grated Parmesan cheese,
                        -divided

  Rinse and peel the shrimp; set aside.  Rinse the
  shrimp shells, then put them in a saucepan along with
  the bay leaf, celery leaves, peppercorns, salt,
  saffron, and water.  Bring to a boil, then simmer for
  20 minutes. Strain and reserve the stock.
  
  In a heavy large saucepan or skillet, melt 3
  tablespoons of the butter; add the onion and garlic.
  Cook for about 5 minutes or until softened but not
  colored.  Add the rice and stir to coat all the grains
  with butter.  Add 1/3 of the reserved stock and bring
  to a boil, then simmer, uncovered, until the stock is
  absorbed.  Stirring, gradually add more stock and the
  wine until it has all been absorbed and the rice is
  cooked; this will take about 20 minutes.
  
  In a separate pan, melt the remaining butter, add the
  shrimp, zucchini, and mushrooms; cook for 3 or 4
  minutes.  Fold the mixture into the rice along with
  the rice and half of the cheese.  Taste and add salt,
  if needed.
  
  Serve piping hot, sprinkled with the remaining cheese.
  
  Makes 4 servings.
  
  Nutrient Values per Serving: 719 Calories, 22 g Fat,
  12 g Saturated Fat, 34 g Protein, 83 g Carbohydrate,
  224 mg Cholesterol, 511 mg Sodium.
  
  [THE WASHINGTON POST; November 28, 1990; Mary Cadogan]
  
  Posted by Fred Peters.
 


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