Try this Thai Basil Shrimp Risotto recipe, or contribute your own.
Suggest a better descriptionSource: Best of the Best: Cookbook Recipes
Heat large saucepan over medium heat. Add 1 tbs oil and swirl to coat bottom. When oil is hot, add the shrimp and saute, stirring, until shrimp are pink, about 1 minute. season with salt and pepper. Transfer the shrimp to a plate and set aside.
Add the remaning tbs of oil and 1 tbs of butter to the pan. When the mixture is hot, add the garlic and onions and saute until soft, 1 to 2 minutes. Add the rice and saute until rice is opaque, about 2 minutes. Add the wine, deglaze the pan, and simmer until liquid is absorbed by the rice, 2 to 3 minutes.
Ladle in the stock 1/2 cup at a time, allowing each addition to be absorbed by the rice before adding the next. Continue until the rice is al dente, about 10 minutes. Return the shrimp to the rice, add the basil,the remaining 2 tbs of butter and the lime juice, and stir. Taste and adjust the salt and pepper if needed.
Transfer to serving dish and serve.
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Serving Size: 1 Serving (616g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2534 | ||
Calories from Fat: 297 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.9g | 44 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 558.4mg | 19 % | |
Potassium 2213mg | 58 % | |
Total Carbohydrate 520.7g | 153 % | |
Dietary Fiber 73.7g | 295 % | |
Sugars, other 446.9g | ||
Protein 66.5g | 95 % | |
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: 2534
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