| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Shrimp | 4 | Servings |
INGREDIENTS
| 29 | oz | Chicken broth; 2 cans |
| 1 | lb | Medium shrimp; shelled and deveined |
| 1 | ts | Salt; divided |
| 2 | tb | Olive oil; divided |
| 10 | oz | Tomatoes with green chilis; canned (reserve juice) |
| 2 | c | Arborio rice |
INSTRUCTIONS
1. Bring broth and 2 3/4 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 medium-high. 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, 1/2 cup at a time, stirring constantly until liquid is absorbed, 20 to 25 minutes more. Stir in shrimp mixture and remaining 1/2 teaspoon salt. Serve immediately. Cooking time: 25-30 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : Canned tomatoes with green chilies give this classic Italian dish a makeover--and a bit of a kick! Recipe by: LHJ Recipes Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997
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