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Shrimp Risotto

This dish has a beautiful presentation that all your guests will love

Prep
Cook
Serves 4people
Ingredients
2
tbsp olive oil
2
lb jumbo shrimp
salt and pepper
1
shallot, chopped fine
2
cloves garlic, chopped fine
5
plum tomatoes, seeded and diced
1
cup dry white wine
2
tbsp cold butter
1/2
lb baby carrots, blanched
1/2
lb haricots verts, blanched
3
tbsp olive oil
1
onion, diced
1
lb Arborio rice
1/2
cup dry white wine
4
cups chicken stock, should be simmering
4
tomatoes, seeded and diced
1/2
cup basil leaves, cleaned and julienned
1/2
cup Parmesan cheese, grated
4
tbsp cold butter
salt and pepper
Directions
1.
Heat stockpot over medium high heat. Add olive oil, onion and saute for 4 to 5 minutes. Add rice and cook for 3 minutes. Add wine and cook for 5 minutes. Add stock 1 cup at a time, stirring constantly. Cook for 20 minutes or until just cooked. Add remaining ingredients, set aside and keep warm.
2.
Heat saute pan over medium high heat. Add 2 tablespoons olive oil. Season shrimp with salt and pepper and add to the pan. Cook for 2 to 3 minutes on each side and add shallot, garlic, tomatoes, and wine and cook for 3 more minutes. Add butter 1 piece at a time, and season with salt and pepper. Saute carrots and green beans in butter. Divide rice among 4 plates. Top with shrimp and pour sauce over and enjoy.

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