| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
1995 |
7 |
servings |
INGREDIENTS
| 1 |
lb |
Medium shrimp |
| 6 |
c |
Water |
| 2 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 1 |
|
Onion slice; (1/4-inch-thick) |
| 1 |
|
Garlic clove |
| 1 |
|
Celery stalk |
| 2 |
ts |
Olive oil |
| 1/2 |
c |
Thinly sliced green onions |
| 1 1/2 |
c |
Uncooked Arborio rice or other |
|
|
; short-grain rice |
| 1/3 |
c |
Dry white wine |
| 1 |
c |
Fresh corn kernels; (about 2 ears) |
| 1 |
ts |
Grated lemon rind |
| 2 |
tb |
Grated fresh Parmesan cheese; (1/2 ounce) |
| 2 |
tb |
Chopped fresh basil |
| 1 |
tb |
Margarine |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Peel shrimp, reserving the shells; set shrimp aside. Combine reserved
shells, 6 cups water, and next 5 ingredients (water through celery) in a
medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30
minutes. Strain shrimp stock; discard solids. Return stock to pan; bring to
a simmer (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium heat. Add green onions; saute 1
minute. Add rice; cook 1 minute, stirring constantly. Add wine, and cook 1
minute or until liquid is nearly absorbed, stirring constantly.
Add warm stock, 1/2 cup at a time, stirring constantly until each portion
of stock is absorbed before adding the next (about 20 minutes total). Add
shrimp, corn, and lemon rind; cook 4 minutes or until shrimp is done,
stirring constantly. Remove from heat, and stir in remaining ingredients.
S: 7 cups (serving size: 1 cup).
Nutritional Information: CALORIES 278 (17% from fat); PROTEIN 17.6g; FAT
5.1g (sat 1.1g, mono 2.1g, poly 1.3g); CARB 39.7g; FIBER 1.5g; CHOL 104mg;
IRON 3.7mg; SODIUM 153mg; CALC 68mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: October PAGE: 145
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