12 ounces Contessa medium Uncooked Tail-off Shrimp
1 large shallot
2 tablespoons butter
2 tablespoons olive oil
2 cups arborio rice
6-9 cups chicken broth
1 cup dried cherries
1/4 cup blue cheese, crumbled
1/2 cup provolone cheese, shredded
1 tablespoon fresh chili, chopped
Red pepper flakes to taste
In a large frying pan, heat butter and olive oil.
Add shallots and saute for 3 minutes.
Add shrimp and cook until shrimp turns pink.
Remove shrimp and keep warm.
Add rice to frying pan, stir and coat with oil and butter.
Gently stir in 2 cups of chicken broth, red pepper flakes and dried cherries.
Stir mixture until most of the broth evaporates.
Continue adding chicken broth one cup at a time until rice becomes creamy and tender.
Gently stir in the cooked shrimp, provolone and blue cheese and serve.
Posted on 09/29/2015 at 12:16 AM