Easy Shrimp Salad
INGREDIENTS:
3 tb Unsalted butter
1 Onion; chopped
1 tb Fresh thyme; chopped
1 c Arborio rice
3 c Shrimp Stock - Master Recipe
1 lb Garlic Shrimp - Master
-Recipe; coarsely chopped
3 tb Unsalted butter
1 Onion; chopped
1 tb Fresh thyme; chopped
1 c Arborio rice
3 c Shrimp Stock - Master Recipe
1 lb Garlic Shrimp - Master
-Recipe; coarsely chopped
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.
Melt the butter in a large, heavy skillet over medium-high heat. Add onion and thyme and saute until onion wilts, 3-5 minutes. Add rice and saute, stirring, until the grains are coated with the butter.
Add the shrimp stock all at once. Bring to a boil. Partially cover; simmer until the rice is almost tender and the liquid is absorbed, stirring frequently. (I know, I know --
you're supposed to add the liquid a little at a time, but remember, this is "Easy" risotto.)
Add shrimp, cover and cook until they are just pink and the rice is tender.
NOTES : Serve with Garlic Toast topped with a little Gremolata; follow with fresh strawberries dipped in sour cream and brown sugar. -
Melt the butter in a large, heavy skillet over medium-high heat. Add onion and thyme and saute until onion wilts, 3-5 minutes. Add rice and saute, stirring, until the grains are coated with the butter.
Add the shrimp stock all at once. Bring to a boil. Partially cover; simmer until the rice is almost tender and the liquid is absorbed, stirring frequently. (I know, I know --
you're supposed to add the liquid a little at a time, but remember, this is "Easy" risotto.)
Add shrimp, cover and cook until they are just pink and the rice is tender.
NOTES : Serve with Garlic Toast topped with a little Gremolata; follow with fresh strawberries dipped in sour cream and brown sugar. -