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Ingredientes
- 1 1/4 pound shrimp
- 1/4 c. extra virgin olive oil
- 1/4 c. minced onion
- 2 cloves minced garlic
- Salt and pepper
- 1 c. dry white wine
- 1/4 c. brandy
- 4 tbsp. butter
- 2 c. rice
- 1 quart. warm fish stock or possibly bottled clam juice
- 2 tbsp. extra virgin olive oil
Direcciones
- Rinse shrimp thoroughly in water and shell them. Heat 1/4 c. extra virgin olive oil and saute/fry onion and garlic till very lightly browned. Add in the shrimp and cook gently; season with salt and pepper.
- Add in the wine and brandy and simmer the sauce for about 10 min. Set aside a few shrimp for garnish. Heat butter in another saucepan, add in the rice and let it absorb the butter, stirring constantly. As the rice becomes dry, add in fish stock and shrimp sauce alternately, a little at a time, letting rice absorb the liquid after each addition.
- When rice is cooked, add in the 2 Tbsp. of extra virgin olive oil. The risotto should be clear and soft. Turn it into a warm oven proof dish and serve, garnished with reserved shrimp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 12 servings | |
| Calories 298 | |
| Calories from Fat 107 | 36% |
| Total Fat 12.12g | 15% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 359mg | 15% |
| Potassium 219mg | 6% |
| Total Carbs 26.28g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.4g | 0% |
| Protein 13.51g | 22% |
