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Shrimp Risotto With Rice

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  Wild rice 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Boiling water 3 Cup (48 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Green pepper 1 Large, diced
  Fresh mushrooms 1⁄2 Pound, sliced
  Slivered pimento 1⁄2 Cup (8 tbs)
  Cooked shrimp 1 1⁄2 Pound
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Tabasco 1 Dash
  Lemon juice 2 Tablespoon
  Butter 1 Tablespoon
  Lemon wedges 4

Rinse wild rice in a sieve under cold running water until water is clear.
Cook rice with salt in boiling water, keeping at a slow boil, until each grain is split and fluffy, about 30 minutes.
Drain well but do not stir or run under water.
Cover the pan with a folded towel until ready to use the rice.
Melt 1/4 cup butter in large heavy skillet.
Add green pepper and cook gently until it is tender.
Add mushrooms and continue cooking gently for 5 minutes.
Add rice, pimento and shrimp.
Season with salt, pepper, Tabasco and lemon juice and stir gently.
Top with 1 tbsp.butter and let heat over lowest heat 10 minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1601 Calories from Fat 593

% Daily Value*

Total Fat 67 g103.7%

Saturated Fat 38.9 g194.7%

Trans Fat 0 g

Cholesterol 1480.1 mg493.4%

Sodium 4515 mg188.1%

Total Carbohydrates 88 g29.4%

Dietary Fiber 13.2 g53%

Sugars 12.7 g

Protein 165 g330.1%

Vitamin A 114.8% Vitamin C 424.5%

Calcium 37.1% Iron 143.1%

*Based on a 2000 Calorie diet

Shrimp Risotto With Rice Recipe