Shrimp Risotto

Number of Servings: 
2
Ingredients: 
10 – 26/30 Ocean Garden® Authentic Mexican Shrimp
½ - cup Arborio rice
½ cup white wine
1 – garlic clove, crushed
1 – small onion
1 ½ cup fish stock
¼ cup cream
4 – tablespoons butter
¼ - cup chives
½ - cup shrimp bisque
2 – sprigs rosemary
olive oil
Instructions: 

Cut 5 shrimp into small pieces (may substitute with uncut smaller shrimp). In medium size stock pot heat oil, add onions, garlic, stir well and let cook for about 3-4 minutes then add rice. Stir to incorporate, add wine and keep stirring until wine evaporates. Add half of fish stock and keep stirring; it is important that the rice does not stick to the pot. Allow liquid to evaporate again, add remainder of the stock, and lower heat to a simmer and cover. Simmer for 5 to 7 minutes until the rice has opened and liquid is absorbed. Remove lid and add shrimp and remaining liquid, mix well.

Rice should be aldente (crunchy) add the butter and cream, season with salt and let it rest for 1-2 minutes.

Heat a sauté pan and cook the remaining shrimp, add a little garlic and deglaze with bisque. Serve in a bowl with the risotto at the bottom with the shrimp and bisque spooned over top, garnish with rosemary sprig.

Source:

Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec

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We already know that shrimp is low in fat and calories. But if you are concerned about cholesterol, there is good news. You do not have to give up shrimp! Research shows and dietitians concur that the high percentage of "good fats" in shrimp reduces the impact of cholesterol. So enjoy shrimp as part of a balanced - and delicious - diet.