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Name: Shrimp And Artichoke Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Juice of 1/2 lemon; 4 c Shrimp stock; 1/2 lb Peeled medium shrimp; halved; 1 tb Unsalted butter; softened; 1/2 c Green Onions chopped; (plus extra cheese for; 2 tb Garlic minced; 1 ts Bayou Blast - {Emeril?s; 1/2 c Heavy cream; 1/2 c Chopped yellow onions; 2 c Quartered fresh artichoke; 2 c Arborio rice; 1 tb olive oil; 1/4 c Chopped fresh basil; 2 ts Salt; Freshly-ground black pepper; 1/2 c Freshly-grated Parmesan

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INGREDIENTS

Juice of 1/2 lemon
4 c Shrimp stock
1/2 lb Peeled medium shrimp; halved
1 tb Unsalted butter; softened
1/2 c Green Onions ; chopped
(plus extra cheese for
2 tb Garlic ; minced
1 ts Bayou Blast - {Emeril?s
1/2 c Heavy cream
1/2 c Chopped yellow onions
2 c Quartered fresh artichoke
2 c Arborio rice
1 tb olive oil
1/4 c Chopped fresh basil
2 ts Salt
Freshly-ground black pepper
1/2 c Freshly-grated Parmesan

INSTRUCTIONS

* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is included in this collection. Heat oil in a large deep skillet over high heat. Add onions, garlic and basil; saute 3 minutes. Stir in rice and saute 1 minute. Add stock, butter and lemon juice and cook, stirring, about 3 minutes. Fold in shrimp and green onions. Add artichokes and Bayou Blast and bring to a boil. Reduce heat to medium and simmer, stirring often, about 10 minutes. Stir in cream and simmer 3 minutes more. Fold in 1/2 cup of Parmesan. Serve in shallow bowls sprinkled with additional Parmesan. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-017 broadcast 01-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 Recipe by: Emeril Lagasse

NOTES

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Shrimp And Artichoke Risotto

Juice of 1/2 lemon
4 c Shrimp stock
1/2 lb Peeled medium shrimp; halved
1 tb Unsalted butter; softened
1/2 c Green Onions chopped
 (plus extra cheese for
2 tb Garlic minced
1 ts Bayou Blast - {Emeril?s
1/2 c Heavy cream
1/2 c Chopped yellow onions
2 c Quartered fresh artichoke
2 c Arborio rice
1 tb olive oil
1/4 c Chopped fresh basil
2 ts Salt
 Freshly-ground black pepper
1/2 c Freshly-grated Parmesan

* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is  included in this collection.    Heat oil in a large deep skillet over high heat. Add onions, garlic and  basil; saute 3 minutes. Stir in rice and saute 1 minute. Add stock, butter  and lemon juice and cook, stirring, about 3 minutes. Fold in shrimp and  green onions. Add artichokes and Bayou Blast and bring to a boil. Reduce  heat to medium and simmer, stirring often, about 10 minutes. Stir in cream  and simmer 3 minutes more. Fold in 1/2 cup of Parmesan. Serve in shallow  bowls sprinkled with additional Parmesan. This recipe yields ?? servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-017 broadcast 01-27-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    02-26-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (849g)
Recipe Makes: 1 servings

Calories: 2114
Calories from Fat: 383 (18%)

Amt Per Serving		% DV

	Total Fat 42.5g	57 %
	Saturated Fat 23.6g	118 %
	Monounsaturated Fat 13.9g
	Polyunsanturated Fat 2.6g
Cholesterol 125.5mg		39 %
Sodium 801.4mg		28 %
Potassium 716.4mg		19 %
Total Carbohydrate 373.3g		110 %
	Dietary Fiber 16.4g	66 %
	Sugars, other 356.8g
Protein 52g		74 %
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.

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Calories per serving: 2114

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