| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Main dish, Rice & grai, Seafood, Sf chronicl | 4 | Servings | |
INGREDIENTS
| 3 | tb | Unsalted butter |
| 1 | Onion; chopped | |
| 1 | tb | Fresh thyme; chopped |
| 1 | c | Arborio rice |
| 3 | c | Shrimp Stock – Master Recipe |
| 1 | lb | Garlic Shrimp – Master Recipe; coarsely chopped |
INSTRUCTIONS
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE. Melt the butter in a large, heavy skillet over medium-high heat. Add onion and thyme and saute until onion wilts, 3-5 minutes. Add rice and saute, stirring, until the grains are coated with the butter. Add the shrimp stock all at once. Bring to a boil. Partially cover; simmer until the rice is almost tender and the liquid is absorbed, stirring frequently. (I know, I know -- you're supposed to add the liquid a little at a time, but remember, this is "Easy" risotto.) Add shrimp, cover and cook until they are just pink and the rice is tender. NOTES : Serve with Garlic Toast topped with a little Gremolata; follow with fresh strawberries dipped in sour cream and brown sugar. - ~---------------------------------------------------------------------- To unsubscribe from this list, please visit <http://lists.sierra.com/>. If you are without web access, send the following message to <majordomo@lists.sierra.com>: Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #983 by Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998
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