- 4
Ingredients
- 20 large shrimp, peeled and deveined
- 3/4 t salt
- 3/4 t white pepper
- 2 T light olive oil
- 2 T butter
- 1/3 cup finely minced onion
- 1 1/2 cups rice
- 5 1/2 cups hot chicken or shrimp stock
- 1 cup orange juice
- 2 T Grand Marnier
- 2 T light cream
- 1/4 cup grated Parmesan cheese
- 1 T chopped capers
Preparation
Step 1
Season the shrimp with 1 T of the olive oil and 1/4 t each of salt and pepper. Heat the butter and olive oil over medium heat in a large cast iron skillet.
Add the onion and cook until it is translucent. Add the rice and stir to coat well. Add 1 cup of the stock and cook stirring until it is absorbed. Then continue to stir in stock, 1 cup at a time.
After the fourth cup is added, put an 8 nch skillet on moderate heat. When the skillet is hot, add the shrimp and cook until cooked through, about 3 munutes. Remove shrimp to a dish and cover.
Add the remiang stock to the shrimp skillet. Bring to a boil and stir it into the rice. When the stock is almost absorbed, add the orange juice, Grand Marnier, salt and pepper. By this time the rice should have absorbed almost al of the liquid. Stir in the light cream, Parmesan, capers and the shrimp.
Serve each bowl of risotto with five pieces of shrimp. Garnish with Italiam parsley, if desired.