RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 17510
View Recipe |
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Recipe Name: |
Shrimp Scampi with Risotto - Copy - Copy - Copy - Copy |
Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Shellfish |
Kosher: |
Meat |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$7.73
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients:
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Directions:
In a large saucepan, warm 1 tablespoon of the oil over medium-high heat. Add the onion and sauté until golden, about 5 minutes. Stir in the rice, 2 tablespoons of the butter, 3 ½ cups of the stock, and ½ teaspoon each of the salt and pepper. Reduce the heat to low, cover and cook, stirring occasionally, for 10 minutes. If the rice sticks to the pan, add up to ½ cup of the remaining stock a bit at a time, stirring after each addition until incorporated.
Uncover the rice and allow any excess stock to boil off; or if the rice seems dry, add some water. Cover and cook until the rice is tender and all the liquid is absorbed, 5 to 10 minutes. Remove the pan from the heat and keep covered until ready to serve.
Meanwhile, in a large non-stick skillet, warm the remaining oil over medium-high heat. Add the shrimp and sauté, stirring, until lightly golden, about 2 minutes. Add the garlic and sauté, stirring until golden, about 3 minutes. Add the remaining 2 tablespoons of butter, the wine, lemon juice, and the remaining ¼ teaspoons of salt and pepper. Cook until the shrimp are just opaque, about 5 minutes.
Sprinkle the shrimp with the parsley and breadcrumbs and cook for 1 minute.
Stir in the Parmesan into the rice and transfer the rice to a serving platter. Spoon the shrimp on top and serve hot. |
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Nutrition per Serving: |
Calories: |
1006 |
Total Carbs: |
97.2 |
Net Carbs: |
0.0 |
Cholesterol: |
290.0 |
Fat: |
35.9 |
Protein: |
58.74 |
Fiber: |
4.75 |
Sodium: |
479.12 |
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