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Ingredientes
- 29 ounce chicken broth 2 cans
- 1 lb medium shrimp shelled & deveined
- 1 1/2 tsp Cajun seasoning divided
- 2 Tbsp. extra virgin olive oil divided
- 10 ounce tomatoes with green chilis canned (Rotel)
- 2 c. arborio rice
Direcciones
- 1. Bring broth and 2 3/4 c. water to a simmer in large saucepan.
- 2. Heat 1 Tbsp. oil in Dutch oven over high heat 3 min. Add in shrimp, spread proportionately in pan. Cook 2 min, turning once, till browned.
- Add in tomato, green chilies and juice, and 1/2 tsp. Cajun seasoning; boil 1 to 2 min; transfer shrimp mix to bowl.
- 3. Reduce heat to medium-high. Add in remaining Tbsp. oil to pot. Add in rice and cook 1 minute, stirring till grains are glistening. Stir in 1 c. broth mix and remaining 1 tsp. Cajun seasoning and cook, stirring till liquid is just absorbed. Gradually add in remaining broth mix to rice, 1/2 c. at a time, stirring constantly till liquid is absorbed, 20 to 25 min more. Stir in shrimp mix. Serve immediately.
- NOTES : Canned tomatoes with green chilies give this classic Italian dish a makeover-and a bit of a kick!
- I made a few adaptations: I used vegetable broth because I was out of chicken broth, and I added the Cajun seasoning (that I think was an important addition so I included it in the recipe). I also used a little less than the two Tbsp. of extra virgin olive oil which the recipe calls for (but even with the two Tbsp., the dish is only 17% CFF). It was terrific-my husband and I both loved it. I served it with a salad of field greens (from our local farmers' market) and some steamed sugar snap peas. What a treat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 483g | |
| Recipe makes 4 servings | |
| Calories 547 | |
| Calories from Fat 87 | 16% |
| Total Fat 9.82g | 12% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 510mg | 21% |
| Potassium 652mg | 19% |
| Total Carbs 78.87g | 21% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.88g | 1% |
| Protein 32.37g | 52% |
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