Shrimp-and-fresh corn risotto
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium shrimp |
| 6 | cups | Water |
| 2 | teaspoons | Salt |
| 1 | Bay leaf | |
| 1 | Onion slice; (1/4-inch-thick) | |
| 1 | Garlic clove | |
| 1 | Celery stalk | |
| 2 | teaspoons | Olive oil |
| ½ | cup | Thinly sliced green onions |
| 1½ | cup | Uncooked Arborio rice or other |
| ; short-grain rice | ||
| ⅓ | cup | Dry white wine |
| 1 | cup | Fresh corn kernels; (about 2 ears) |
| 1 | teaspoon | Grated lemon rind |
| 2 | tablespoons | Grated fresh Parmesan cheese; (1/2 ounce) |
| 2 | tablespoons | Chopped fresh basil |
| 1 | tablespoon | Margarine |
| 1 | tablespoon | Fresh lemon juice |
Directions
Peel shrimp, reserving the shells; set shrimp aside. Combine reserved shells, 6 cups water, and next 5 ingredients (water through celery) in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Strain shrimp stock; discard solids. Return stock to pan; bring to a simmer (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium heat. Add green onions; saute 1 minute. Add rice; cook 1 minute, stirring constantly. Add wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.
Add warm stock, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 20 minutes total). Add shrimp, corn, and lemon rind; cook 4 minutes or until shrimp is done, stirring constantly. Remove from heat, and stir in remaining ingredients.
S: 7 cups (serving size: 1 cup).
Nutritional Information: CALORIES 278 (17% from fat); PROTEIN 17.6g; FAT 5.1g (sat 1.1g, mono 2.1g, poly 1.3g); CARB 39.7g; FIBER 1.5g; CHOL 104mg; IRON 3.7mg; SODIUM 153mg; CALC 68mg SOURCE: Cooking Light YEAR: 1995 ISSUE: October PAGE: 145 Converted by MC_Buster.
Converted by MM_Buster v2.0l.