Shell, devein and cut the shrimp into thirds. set aside. In a wide, heavy saucepan, saute the onion and shallots in 3 tablespoons of the olive oil until lightly golden. Add the rice and stir to coat completely with oil. Toast the rice lightly, stirring constantly, 1 to 2 minutes. Add the wine and cook, stirring constantly, until it evaporates. Add the tomato puree and cook, stirring for 3 minutes. Then gradually add 1 cup of the boiling water and simmer, stirring occasionally. Add more boiling water as previous additions are absorbed, always stirring. When the rice is almost done (about 10 minutes), heat 3 tablespoons of the remaining oil in a deep skillet. Add the garlic and saute until lightly browned. Remove and discard the garlic, add the shrimp to the skillet, and saute for 2 minutes. Add the contents of the skillet to the rice. Mix well and cook for 3 to 4 minutes longer, adding boiling water as needed. Turn off the heat, season risotto with salt and pepper, stir in the parsley and serve immediately. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9253) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - firstname.lastname@example.org" Recipe by: Lidia Bastianich
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 4|
|Calories from Fat: 66 (26%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 170.2mg||52 %|
|Sodium 212.1mg||7 %|
|Potassium 923.3mg||24 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 17.9g|
|Protein 26.1g||37 %|
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Calories per serving: 252
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