Cajun Style Shrimp Risotto, Lhj

Title:
Cajun Style Shrimp Risotto, Lhj

Yield:
4 Servings

Categories:
Italian,
Shrimp




Ingredients:





    29 oz Chicken broth; 2 cans


     1 lb Medium shrimp; shelled and


          -deveined


     1 ts Salt; divided


     2 tb Olive oil; divided


    10 oz Tomatoes with green chilis;


          -canned (reserve juice)


     2 c  Arborio rice






 1. Bring broth and 2 3/4 cups water to a simmer in large saucepan.


 


 2. Heat 1 tablespoon oil in Dutch oven over high heat 3 minutes. Add


 shrimp, spread evenly in pan. Cook 2 minutes, turning once, until browned.


 Add tomato, green chilies and juice, boil 1 to 2 minutes; transfer shrimp


 mixture to bowl.


 


 3. Reduce heat to medium-high. Add remaining tablespoon oil to pot. Add


 rice and cook 1 minute, stirring until grains are glistening. Stir in 1 cup


 broth mixture and cook, stirring until liquid is just absorbed. Gradually


 add remaining broth mixture to rice, 1/2 cup at a time, stirring constantly


 until liquid is absorbed, 20 to 25 minutes more. Stir in shrimp mixture and


 remaining 1/2 teaspoon salt. Serve immediately.


 


 Cooking time: 25-30 minutes


 


 (C) Copyright 1997, Meredith Corporation, All Rights Reserved.


 


 NOTES : Canned tomatoes with green chilies give this classic Italian dish
a


 makeover--and a bit of a kick!


 Recipe by: LHJ Recipes


 


 Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net" 
on


 Dec 2, 1997