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Summers in San Diego are pretty awesome. They're filled with gorgeous sunshine, lazy days lounging at the beach, deliciously fresh produce, and warm afternoons sipping on chilled white wine.... Dinner, Recipe, Yummy Food, Seafood, Eating, Grilled Shrimp Risotto, Cooking, Grilled Shrimp 160 Risotto, Culinary Chronicles
Risotto -- Ladle in 1 cup of the broth into the rice. Simmer and slowly stir until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy–approximately 20 minutes in total.
Risotto With Shrimp - extra virgin olive oil - medium onion - Arborio rice - freshly ground black pepper - 4 cups reduced sodium chicken broth - uncooked shrimp - butter - lemon
Grilled Shrimp Skewers: Soak bamboo skewers. Melt ¼ c. butter & ¼ c. olive oil together. Stir in 4 cloves garlic (minced) & ¼ c. parsley (chopped). Thread 2 lbs. shimp on skewers. Brush butter mixture on shrimp and grill or broil until shrimp is pink. Do not over cook.