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Receta Cajun Style Shrimp Risotto
by Global Cookbook

Cajun Style Shrimp Risotto
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  Raciónes: 4

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.
  3. Add in tomato, green chilies and juice, and 1/2 tsp. Cajun seasoning; boil 1 to 2 min; transfer shrimp mix to bowl.
  4. 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.
  5. NOTES : Canned tomatoes with green chilies give this classic Italian dish a makeover-and a bit of a kick!
  6. 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.