Recipe - Cajun Style Shrimp Risotto Lhj

29 ounce Chicken broth; 2 cans
1 pound Medium shrimp; shelled and
deveined
1 teaspoon Salt; divided
2 tablespoon Olive oil; divided
10 ounce Tomatoes with green chilis;
canned (reserve juice)
2 cup Arborio rice

1. Bring broth and 2 Three fourths 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 mediumhigh. 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, One half cup at a time, stirring constantly
until liquid is absorbed, 20 to 25 minutes more. Stir in shrimp mixture and
remaining One half teaspoon salt. Serve immediately.

Cooking time: 2530 minutes

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

NOTES : Canned tomatoes with green chilies give this classic Italian dish a
makeoverand a bit of a kick!
Recipe by: LHJ Recipes

Posted to MCRecipe Digest V1 #941 by "abprice@wf.net" abprice@wf.net on
Dec 2, 1997