Did you know that today is National Shrimp Day? If you are searching for a recipe that features shrimp, check out the recipe below that also calls for a third of a cup of white wine. Enjoy the rest of the wine with dinner. The recipe is from USA Rice.<\/p>\n
Cheers!
\nKathy<\/p>\n
Risotto with Sausage and Shrimp<\/b><\/p>\n
Ingredients<\/i><\/b><\/p>\n
1\/2 Pound Sweet Italian Sausage, Crumbled
\n1\/2 Pound Medium Shrimp, Peeled And Deveined
\n3 Tablespoons Butter, Divided
\n1\/2 Cup Onion, Chopped
\n1 Cup Uncooked U.S. Arborio Or Medium Grain Rice
\n1\/3 Cup Dry White Wine
\n2 Cups Chicken Broth
\n3 Cups Water
\n1\/4 Cup Parmesan Cheese, Grated
\nGround White Pepper, To Taste
\n1\/2 Cup Heavy Cream<\/p>\n
Directions<\/i><\/b><\/p>\n
1. Cook sausage in large skillet over medium heat. Remove from skillet; drain on paper towels. Set aside.<\/p>\n
2. Cook shrimp in 2 tablespoons butter until it turns pink. Remove from skillet; set aside.<\/p>\n
3. Cook onion until soft in remaining 1 tablespoon butter. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.<\/p>\n
4.Stir in cheese, pepper, cream, and reserved sausage and shrimp. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.<\/p>\n
Recipe provided by USA Rice<\/a>.<\/p>\n