Shrimp and artichoke risotto
1 servings
Ingredients
| Quantity | 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 - {Emerils Creole Seasoning}; see * Note |
| ½ | cup | Heavy cream |
| ½ | cup | Freshly-grated Parmesan cheese |
| (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.