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  • Saioa de Urquiza

    Grilled Shrimp Risotto « The Culinary Chronicles

  • Kimber Lew

    Grilled Shrimp Risotto (with recipe for shrimp stock). The secret to the flavor is the use of shrimp stock instead of water or chicken broth/stock for the liquid for the risotto. I could see the stock also being useful for seafood soups and light pasta sauces, among other things.

  • Rebecca Parker

    Grilled Shrimp Risotto: This has the promise of a great dinner. However, I would add more cheese and less garlic to this particular recipe.

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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.

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.

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