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Cajun Style Shrimp Risotto

29 oz Chicken broth; 2 cans
1 lb Medium shrimp; shelled and deveined
1 ts Salt; divided
2 tb Olive oil; divided
10 oz Tomatoes with green chilis; canned (reserve juice)
2 c Arborio rice


Bring broth and 2 3/4 cups water to a simmer in large saucepan.


Heat 1 tablespoon oil in Dutch oven over high heat 3 minutes. Add shrimp, spread evenly in pan. Cook 2 minutes, turning once, until browned. Add tomato, green chilies and juice, boil 1 to 2 minutes; transfer shrimp mixture to bowl.


Reduce heat to medium-high. Add remaining tablespoon oil to pot. Add rice and cook 1 minute, stirring until grains are glistening. Stir in 1 cup broth mixture and cook, stirring until liquid is just absorbed. Gradually add remaining broth mixture to rice, 1/2 cup at a time, stirring constantly until liquid is absorbed, 20 to 25 minutes more. Stir in shrimp mixture and remaining 1/2 teaspoon salt. Serve immediately.


Cooking time: 25-30 minutes



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