astray recipes: Shrimp and artichoke risotto

Categories: Essnce11
Yield: 1 servings

Measure	Ingredient
1 tablespoon	Olive oil
½ cup	Chopped yellow onions
2 tablespoons	Minced garlic
¼ cup	Chopped fresh basil
2 cups	Arborio rice
4 cups	Shrimp stock
1 tablespoon	Unsalted butter; softened
	Juice of 1/2 lemon
2 teaspoons	Salt
	Freshly-ground black pepper
½ pounds	Peeled medium shrimp; halved
½ cup	Chopped green onions
2 cups	Quartered fresh artichoke hearts; cooked until tender
1 teaspoon	Bayou Blast - {Emeril’s Creole Seasoning}; see * Note
½ cup	Heavy cream
½ cup	Freshly-grated Parmesan cheese
	(plus extra cheese for garnishing)

* 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 ½ 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-26-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

shrimp and artichoke risotto