🫙 From the Spice Rack
Big Night's Risotto with Shrimp
* BROTH: 1 pound medium shrimp 1 clove garlic -- chopped 1 medium onion -- chopped 1 chopped carrot -- (1/3 to 1/2 cup) 1 stalk celery -- chopped 1 tablespoon parsley Salt and pepp...
sideeasy
Ingredients8 items
Ingredients
- 1clovegarlic -- chopped
- 1medium onion -- chopped
- 1chopped carrot -- (1/3 to 1/2 cup)
- 1stalk celery -- chopped
- 1tablespoonparsley
- 1/4cupchopped onion
- 1tablespoonunsalted butter
- 2tablespoonolive oil
Directions
- 1
BROTH: 1 pound medium shrimp 1 clove garlic -- chopped 1 medium onion -- chopped 1 chopped carrot -- (1/3 to 1/2 cup) 1 stalk celery -- chop
- 2
Reserve the shells
- 3
Place shrimp shells in large sauc epan
- 4
Add garlic, onion, carrot, celery, parsley, water and salt to taste
- 5
Simm er gently 20-25 minutes
- 6
Strain, discard shells and vegetables, reserve broth a nd set aside
- 7
RISOTTO (25 min) Heat 2 tablespoons oil in *large* skillet, saute onion and garlic lightly, add shrimp, salt and pepper
- 8
Saute just until pink