Scampi With Risotto

Name: Scampi With Risotto
Ingredients: shrimp 3 lbs. lg., peeled and deveined; 6 cloves garlic minced; 1 1/2 tablespoons lemon juice; 2 tablespoons parsley chopped; 1/2 teaspoon tarragon dried, crumbled; 1 cup olive oil; 3/4 cup dry white wine; 1 1/2 cubes butter cut in 1/2-inch pieces; 2 tablespoons chives or green onions, minced; 1 cup rice; 1/4 cup onion chopped; 1/2 cup fresh Parmesan cheese shredded; 4 tablespoons butter; 2 cups chicken broth

14 ingredients

3 steps

Ingredients

shrimp 3 lbs. lg., peeled and deveined
6 cloves garlic minced
1 1/2 tablespoons lemon juice
2 tablespoons parsley chopped
1/2 teaspoon tarragon dried, crumbled
1 cup olive oil
3/4 cup dry white wine
1 1/2 cubes butter cut in 1/2-inch pieces
2 tablespoons chives or green onions, minced
1 cup rice
1/4 cup onion chopped
1/2 cup fresh Parmesan cheese shredded
4 tablespoons butter
2 cups chicken broth

Directions

1

Heat oil in heavy skillet over medium-high heat. Add shrimp and saute about 3 minutes. Remove shrimp and drain on paper towels. Remove all but 1 tablespoon oil from skillet. Place on medium-high heat; add garlic and stir 30 seconds.
2

Pour in wine, increase heat and reduce wine by 1/3. Add lemon juice and boil. Remove from heat. Swirl in butter 1 piece at a time, blending until creamy. Stir in parsley, chives and tarragon. Season with salt/pepper. Spoon sauce over shrimp and serve with risotto. Serves 4.
3

In medium saucepan, cook 1/4 cup chopped onion in 4 tablespoons butter until tender. Stir in 1 cup rice and 2 cups chicken broth. Bring to boil. Reduce heat and simmer 30-40 minutes uncovered. Stir in Parmesan.