| 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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