Sorry my photo is bootleg, didn’t want you to see my junky kitchen.=0)
We usually run Foodie on Tuesdays but I made this last night and wanted to share. I had a hankering for shrimp risotto, with some other ingredients, but I wasn’t sure what I wanted exactly. As usual, I googled my recipe and found a great, easy one on Epicurious.com. They’re usually legit, suffice for directions that are sometimes a bit confusing but nothing major. I ended up adding 1/2 a pitted tomato, a jar of capers, lemon juice and lemon pepper to the mix. There was parsley in the o.g. recipe but I think parsley is pretty pointless, so I omitted it.
Delicious. Like really good…of course with my own tweaks, lol. Here we go and tell me how yours turns out! I always wonder if you ladies make these recipes. We want to hear from you! Recipe after the jump.
Prep Time: 15 mins
Cook Time: about 45 mins
Yields: 4-5 servings
- 5 cups canned low-salt chicken broth
- 3/4 cup dry white wine
- 6 tablespoons (3/4 stick) butter
- 2 teaspoons minced garlic
- 1/4 teaspoon dried crushed red pepper
- 1 1/2 pound uncooked large shrimp, peeled, deveined
- 3/4 cup finely chopped onion
- 1 1/2 cups medium-grain white rice
- 1/2 pitted diced tomato
- 1 jar of capers
- lemon juice to taste
- lemon pepper to taste
*you’ll need three saucepans/ skillets
Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. SautÃ© until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sautÃ© until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
Stir shrimp, tomatoes, lemon juice and lemon pepper into risotto. Season risotto to taste.
ps. I promise to make my next dish look sexier…J.Bakes wasn’t there to work her creative magic. =(
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