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4-6 servings

Ingredients:

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  12 ounces Contessa medium Uncooked Tail-off Shrimp

  
  


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  1 large shallot

  
  


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  2 tablespoons butter

  
  


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  2 tablespoons olive oil

  
  


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  2 cups arborio rice

  
  


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  6-9 cups chicken broth

  
  


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  1 cup dried cherries

  
  


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  1/4 cup blue cheese, crumbled

  
  


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  1/2 cup provolone cheese, shredded

  
  


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  1 tablespoon fresh chili, chopped

  
  


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  Red pepper flakes to taste

  
  

Steps:

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  In a large frying pan, heat butter and olive oil.

  
  


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  Add shallots and saute for 3 minutes.

  
  


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  Add shrimp and cook until shrimp turns pink.

  
  


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  Remove shrimp and keep warm.

  
  


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  Add rice to frying pan, stir and coat with oil and butter.

  
  


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  Gently stir in 2 cups of chicken broth, red pepper flakes and dried cherries.

  
  


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  Stir mixture until most of the broth evaporates.

  
  


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  Continue adding chicken broth one cup at a time until rice becomes creamy and tender.

  
  


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  Gently stir in the cooked shrimp, provolone and blue cheese and serve.