Shrimp & artichoke risotto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| ½ | cup | chopped yellow onions |
| 2.00 | tablespoon | minced garlic |
| ¼ | cup | chopped fresh basil |
| 2.00 | cup | arborio rice |
| 4.00 | cup | shrimp stock |
| 1.00 | tablespoon | unsalted butter; softened |
| 1 | juice of 1/2 lemon | |
| 2.00 | teaspoon | salt |
| 1 | freshly-ground black pepper | |
| ½ | pounds | peeled medium shrimp; halved |
| ½ | cup | chopped green onions |
| 2.00 | cup | quartered fresh artichoke hearts; cooked until tender |
| 1.00 | teaspoon | bayou blast - {emerils creole seas; oning}, see * |
| ½ | cup | heavy cream |
| ½ | cup | freshly-grated parmesan cheese |
| 1 | (plus extra cheese for garnishing) | |
Directions
* 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.
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