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Shortcut Shrimp Risotto Recipe

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This recipe for Shortcut Shrimp Risotto, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Feldman
Added: Wednesday, May 31, 2006


2T. Butter
1/2c. finely chopped shallots or onions
1/2 tsp dried tarragon
1/4 tsp. black pepper
1 1/2c. arborio rice
1/2c. dry white wine
4c. chicken broth
1 pkg. Knorr Spring Vegetable Recipe Mix (not soup mix)
1/2c. grated cheese (e.g. Asiago, Parmesan, etc.)
1 lb. raw, cleaned large/jumbo shrimp
1c. thawed baby green peas

Preheat oven to 400F.
Grease a 2 qt. baking dish and set aside.
Melt butter in a large saucepan, saute shallots, tarragon and pepper until tender (about 2 minutes), then stir in arborio rice. Gradually stir in wine and broth. Bring to a boil, stirring occasionally. Reduce heat and simmer 5 minutes.
Spoon into prepared dish, stir in cheese, and bake for 20 minutes. Remove from oven, stir in shrimp, then bake 10 minutes more. Stir in peas and let stand until peas are hot.




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