This sounds delicious, if you love risotto
Peel shrimp. Place shells and remaining stock ingredients (water, broth, leeks) in saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Strain stock into bowl. Discard solids. Return stock to saucepan over low heat.
Melt 2 tbsp butter in saute pan over medium-high. Add leek whites; saute 2 minutes; then stir in rice and saute 2 minutes more. Do not allow rice or leeks to brown.
Deglaze pan with sherry, stirring until liquid evaporates. Add 1/2 cup warm stock; stir until absorbed. Continue adding stock 1/2 cup at a time until all stock is used and rice is tender, about 20-25 minutes.
Stir in shrimp; cook until pink and firm, about 5 minutes. Season with salt, pepper, and cayenne.
Off heat, add 2 tbsp butter and parmesan.
Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 738 | ||
Calories from Fat: 342 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38g | 51 % | |
Saturated Fat 22.9g | 114 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 266.7mg | 82 % | |
Sodium 581.9mg | 20 % | |
Potassium 415.1mg | 11 % | |
Total Carbohydrate 57.2g | 17 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 54.8g | ||
Protein 29.5g | 42 % | |
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: 738
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