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Receta Cajun Style Shrimp Risotto, Lhj
by Global Cookbook

Cajun Style Shrimp Risotto, Lhj
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Ingredientes

  • 29 ounce Chicken broth, 2 cans
  • 1 lb Medium shrimp, shelled and deveined
  • 1 tsp Salt, divided
  • 2 Tbsp. Extra virgin olive oil, divided
  • 10 ounce Tomatoes with green chilis, canned (reserve juice)
  • 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, 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 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 and remaining 1/2 tsp. salt. Serve immediately.
  5. Cooking Time: 25-30 min
  6. NOTES : Canned tomatoes with green chilies give this classic Italian dish a makeover-and a bit of a kick!