Cajun Style Shrimp Risotto

Course : Cajun
Serves: 4
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Ingredients:

29 ounces chicken broth -- 2 cans
1 pound medium shrimp -- shelled and deveined
1 teaspoon salt -- divided
2 tablespoons olive oil -- divided
10 ounces tomatoes with green chilies -- canned -- (reserve juice)
2 cups arborio rice
 

Preparation / Directions:

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


2 Kitchen's say:
  (4 1/4 1/2 Stars!)
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