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. -
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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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