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. 1.
2. Bring broth and 2 3/4 c. water to a simmer in large saucepan.
3. 2.
4. Heat 1 Tbsp.
5. oil in Dutch oven over high heat 3 min.
6. Add in shrimp, spread proportionately in pan.
7. Cook 2 min, turning once, till browned.
8. Add in tomato, green chilies and juice, and 1/2 tsp.
9. Cajun seasoning; boil 1 to 2 min; transfer shrimp mix to bowl.
10. 3.
11. Reduce heat to medium-high.
12. Add in remaining Tbsp.
13. oil to pot.
14. Add in rice and cook 1 minute, stirring till grains are glistening.
15. Stir in 1 c. broth mix and remaining 1 tsp.
16. Cajun seasoning and cook, stirring till liquid is just absorbed.
17. 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.
18. Stir in shrimp mix.
19. Serve immediately.
20. NOTES : Canned tomatoes with green chilies give this classic Italian dish a makeover-and a bit of a kick!
21. 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).
22. I also used a little less than the two Tbsp.
23. of extra virgin olive oil which the recipe calls for (but even with the two Tbsp., the dish is only 17% CFF).
24. It was terrific-my husband and I both loved it.
25. I served it with a salad of field greens (from our local farmers' market) and some steamed sugar snap peas.
26. 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)