Try this Easy Shrimp Risotto recipe, or contribute your own.
Suggest a better descriptionTHIS IS A LEFT-OVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE. Melt the butter in a large, heavy skillet over medium-high heat. Add onion and thyme and saute until onion wilts, 3-5 minutes. Add rice and saute, stirring, until the grains are coated with the butter. Add the shrimp stock all at once. Bring to a boil. Partially cover; simmer until the rice is almost tender and the liquid is absorbed, stirring frequently. (I know, I know -- youre supposed to add the liquid a little at a time, but remember, this is "Easy" risotto.) Add shrimp, cover and cook until they are just pink and the rice is tender. NOTES : Serve with Garlic Toast topped with a little Gremolata; follow with fresh strawberries dipped in sour cream and brown sugar. - ~---------------------------------------------------------------------- To unsubscribe from this list, please visit
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 670 | ||
Calories from Fat: 469 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.1g | 70 % | |
Saturated Fat 32.9g | 165 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 137.4mg | 42 % | |
Sodium 8.7mg | 0 % | |
Potassium 98mg | 3 % | |
Total Carbohydrate 46.9g | 14 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 44.9g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 670
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