| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Italian | Italian, Seafood, Rice | 4 | Servings |
INGREDIENTS
| 1 | lb | Shrimp (unshelled) |
| 1 | Bay leaf | |
| Celery leaves (A few) | ||
| 6 | Peppercorns | |
| Salt, to taste | ||
| Saffron threads (A few) | ||
| 3 3/4 | c | Water |
| 6 | tb | Butter, divided |
| 1 | Onion, chopped | |
| 1 | Clove garlic, crushed | |
| 2 | c | Italian Arborio rice |
| 1 1/4 | c | Dry white wine |
| 2 | Zucchini, cut into thin strips | |
| 6 | oz | Oyster mushrooms, cut into pieces |
| 2 | tb | Chopped fresh parsley |
| 1/4 | c | Grated Parmesan cheese, divided |
INSTRUCTIONS
Rinse and peel the shrimp; set aside. Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, saffron, and water. Bring to a boil, then simmer for 20 minutes. Strain and reserve the stock. In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add the onion and garlic. Cook for about 5 minutes or until softened but not colored. Add the rice and stir to coat all the grains with butter. Add 1/3 of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed. Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes. In a separate pan, melt the remaining butter, add the shrimp, zucchini, and mushrooms; cook for 3 or 4 minutes. Fold the mixture into the rice along with the rice and half of the cheese. Taste and add salt, if needed. Serve piping hot, sprinkled with the remaining cheese. Makes 4 servings. Nutrient Values per Serving: 719 Calories, 22 g Fat, 12 g Saturated Fat, 34 g Protein, 83 g Carbohydrate, 224 mg Cholesterol, 511 mg Sodium. [THE WASHINGTON POST; November 28, 1990; Mary Cadogan] Posted by Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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