Cajun Style Shrimp Risotto Recipe
- 29 ounce chicken broth 2 cans
- 1 lb medium shrimp shelled & deveined
- 1 1/2 tsp Cajun seasoning divided
- 2 Tbsp. extra virgin olive oil divided
- 10 ounce tomatoes with green chilis canned (Rotel)
- 2 c. arborio rice
- 1.
- Bring broth and 2 3/4 c. water to a simmer in large saucepan.
- 2.
- Heat 1 Tbsp.
- oil in Dutch oven over high heat 3 min.
- Add in shrimp, spread proportionately in pan.
- Cook 2 min, turning once, till browned.
- Add in tomato, green chilies and juice, and 1/2 tsp.
- Cajun seasoning; boil 1 to 2 min; transfer shrimp mix to bowl.
- 3.
- Reduce heat to medium-high.
- Add in remaining Tbsp.
- oil to pot.
- Add in rice and cook 1 minute, stirring till grains are glistening.
- Stir in 1 c. broth mix and remaining 1 tsp.
- Cajun seasoning and cook, stirring till liquid is just absorbed.
- Gradually add in remaining broth mix to rice, 1/2 c. at a time, stirring constantly till liquid is absorbed, 20 to 25 min more.
- Stir in shrimp mix.
- Serve immediately.
- NOTES : Canned tomatoes with green chilies give this classic Italian dish a makeover-and a bit of a kick!
- I made a few adaptations: I used vegetable broth because I was out of chicken broth, and I added the Cajun seasoning (that I think was an important addition so I included it in the recipe).
- I also used a little less than the two Tbsp.
- of extra virgin olive oil which the recipe calls for (but even with the two Tbsp., the dish is only 17% CFF).
- It was terrific-my husband and I both loved it.
- I served it with a salad of field greens (from our local farmers' market) and some steamed sugar snap peas.
- What a treat.
chicken broth, shrimp, cajun, extra virgin olive oil, tomatoes, arborio rice
Taken from cookeatshare.com/recipes/cajun-style-shrimp-risotto-97609 (may not work)