Not Risotto With Shrimp and Winter Squash

  1. Put 1 tablespoon olive oil in a deep skillet over medium heat.
  2. When the oil is hot, add the shrimp and 1/3 of the sliced red onion.
  3. Cook until browned, at least 5 minutes.
  4. Turn the heat to high, and add salt, 1 tomato and the smashed garlic clove; continue cooking for another minute.
  5. Add 2 cups water, bring to a boil, then reduce heat and cook for 5 minutes, thickening slightly.
  6. Use an immersion blender to puree the mixture, then strain it.
  7. (This is your shrimp puree.)
  8. Carefully wipe the skillet clean, and add 2 tablespoons olive oil; put the skillet over medium heat.
  9. When the oil is hot, add the remaining red onion and chopped garlic clove and saute until they begin to brown, about 2 minutes.
  10. Add the rice and cook, stirring occasionally, until it is glossy and coated with oil, about 2 minutes.
  11. Add the second tomato, and let its liquid bubble away.
  12. Using a ladle, alternately add the shrimp puree, the squash puree and about 1 1/2 cups water to the skillet, about 1/2 cup or so at a time, stirring after each addition.
  13. When the liquid is just about evaporated, add more.
  14. The mixture should be neither soupy nor dry; stir frequently, keeping the heat at medium to medium-high.
  15. Begin tasting the rice about 20 minutes after you add it.
  16. You want it to be tender with a bit of bite; it can take as long as 30 minutes to reach this stage.
  17. When it does, adjust the seasoning.
  18. Serve with chopped chives or sprouts and fresh lime juice.

olive oil, shrimp, red onion, salt, tomatoes, garlic, shortgrain rice, fresh puree of winter, chives, lime juice

Taken from cooking.nytimes.com/recipes/12656 (may not work)

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