Meals Made In Twenty - PARMESAN RISOTTO WITH GARLIC GINGER SHRIMP

An Easy Dinner That Feels Like You Can Now Open Your Own Restaurant!

PARMESAN RISOTTO WITH GARLIC GINGER SHRIMP

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Whether you're cooking with your someone special, for a group of friends, or for your whole family, here's a recipe that lends itself to some togetherness in the kitchen — easy risotto, stirred meditatively, cooked slowly, with a glass of wine in one hand and the music turned up.

The recipe makes a generous quantity of risotto — about two large portions. For one person, you could cut the recipe in half, or just enjoy leftovers for a couple of days.

INGREDIENTS

  • 1 Box Lundberg Creamy Parmesan Risotto 5.5 oz Box

  • 1 pound large raw shrimp

  • 1 tablespoon olive oil

  • Freshly ground black pepper

  • 1 tablespoons unsalted butter

  • 4 cloves garlic, minced

  • 1 1/2 cups grated Parmesan cheese

  • 1 cup finely chopped Italian parsley leaves, divided

DIRECTIONS

  1. Peel shrimp and remove tails then season lightly with ginger, a pinch of black pepper, onion powder and creole seasoning.
  2. In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp of olive oil and minced garlic for two - three minutes
  3. Add 2 1/2 cups of water and contents of seasoning pouch. Stir well and bring to a boil.
  4. Saute shrimp in fry pan and 1/2 Tbsp of olive oil. Cook shrimp on each side for three min.
  5. Reduce heat on Risotto to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Add shrimp when you have 5 minutes left on Risotto
  6. Garnish with grated Parmesan cheese if desired. Serve piping hot.

Reheating Tip:

I like to reheat risotto on the stove with a bit of extra broth to help it loosen up, or you can shape the leftover risotto into patties and fry them in a skillet.

My pictures didn't come out the best but please ENJOY and drop a comment of how your's came out! Peace + Blessings

 

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