Risotto With Shrimp~ Tomatoes & Sun-Dried T
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Risotto With Shrimp~ Tomatoes & Sun-Dried T
  Risotto    Shrimp    Tomatoes    Rice    Seafood  
Last updated 6/12/2012 1:20:31 AM. Recipe ID 52297. Report a problem with this recipe.
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      Title: Risotto with shrimp~ tomatoes & sun-dried t
 Categories: Rice, Seafood
      Yield: 8 Servings
 
      6    Plum tomatoes, cored
      4 c  Chicken broth combined with
           2 cups water
      2 tb Butter
      1 tb Olive oil
    1/2 md Onion, peeled and finely
           Chopped
      1 md Clove garlic, peeled and
           Minced
      2 c  Arborio rice
    1/4 c  Tomato pesto (see note)
    1/4 ts Salt
           Freshly ground black pepper
           To taste
           SHRIMP:
      1 tb Olive oil
      1 md Clove garlic, peeled and
           Minced
    2/3 lb Medium shrimp, peeled and
           Deveined
    1/3 c  Dry white wine
    1/4 c  Chopped parley
     10    Basil leaves, slivered
    1/8 ts Salt
           Freshly ground black pepper
           To taste
 
  1. To prepare the risotto: Bring a pan of water to the boil, add the
  tomatoes and time 1 minute.  Drain and rinse briefly with cold water.
  Peel, seed and coarsely chop. 2. Heat the broth-water combination in
  a saucepan on low heat.  Keep warm. 3. In a large skillet or pot,
  preferably nonstick, heat the butter and olive oil over medium heat.
  Add the onion and garlic; saute 5 minutes. Add the tomatoes and cook
  5 minutes, until softened and starting to break down. Stir in the
  rice, cooking for 2 minutes. 4. Slowly start to add the liquid, about
  a ladleful at a time. Cook over low heat, stirring frequently.  Wait
  until the liquid has been absorbed each time before adding the next
  ladleful. The risotto should cook in about 35 minutes.  (The finished
  risotto should be creamy, with a little bite at the center of the
  rice.) Stir in the sun-dried pesto during the last 10 minutes of
  cooking time. Stir in the salt and pepper. 5. When the risotto is
  almost done, start the shrimp.  Heat the olive oil over medium heat.
  When hot, add the garlic and cook 30 seconds. Cook the shrimp until
  pink, curled and cooked through.  Remove the shrimp with a slotted
  spoon to a plate. Add the wine and boil until thickened to about 2
  tablespoons. Put the shrimp back into the pan, stirring to coat. Stir
  in the parsley, basil, salt and pepper. 6. Spoon the shrimp over the
  risotto and serve. Note: The Cibo brand of sun-dried pesto used in
  this recipe can be found in the refrigerator section of major
  supermarkets.
 




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Recipe ID 52297 (Apr 03, 2005)

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