Cilantro Cream Risotto With Shrimp Food

BULGUR RISOTTO WITH CORN AND SHRIMP

Steps:

• Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.

CILANTRO CREAM RISOTTO WITH SHRIMP

Steps:

• Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
• .Meanwhile, combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
• Melt 2 tablespoons butter in large saucepan over medium high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.
• Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes.
• Increase heat to medium high; stir in 1 cup water/broth mixture.
• Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring adding remaining water/broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
• Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
• Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.Serve immediately.
• Yields 6 servings.

CILANTRO CREAM RISOTTO WITH SHRIMP

Steps:

• Treat yourself to a creamy risotto of meaty shrimp, aromatic cilantro, chicken broth and butter. Topped with parmesan and cooked to perfection with our arborio rice.
• Step 1 Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
• Step 2 Meanwhile, combine cream and cilantro in a small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
• Step 3 Melt 2 tablespoons butter in large saucepan over medium-high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.
• Step 4 Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes. Increase heat to medium-high; stir in 1 cup water-broth mixture.
• Step 5 Cook uncovered, stirring frequently until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
• Step 6 Stir in cilantro cream, shrimp, tomatoes, cheese, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.
• Step 7 Serve immediately.