An Easy Dinner That Feels Like You Can Now Open Your Own Restaurant!
PARMESAN RISOTTO WITH GARLIC GINGER SHRIMP
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.
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
- Peel shrimp and remove tails then season lightly with ginger, a pinch of black pepper, onion powder and creole seasoning.
- In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp of olive oil and minced garlic for two - three minutes
- Add 2 1/2 cups of water and contents of seasoning pouch. Stir well and bring to a boil.
- Saute shrimp in fry pan and 1/2 Tbsp of olive oil. Cook shrimp on each side for three min.
- 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
- Garnish with grated Parmesan cheese if desired. Serve piping hot.
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