edium-high heat.
Add shrimp; sprinkle with salt and pepper
Peel and devein shrimp, reserving shells. Heat stock in
ups broth to simmer. Add shrimp. Turn off heat, cover, and
o a boil and add shrimp shells; reduce to a simmer
il over high heat. Add shrimp and cook for 2 mins
igh heat.
Add the shrimp and cook until just cooked
Heat 4 tablespoons of butter and the oil in a heavy skillet or casserole.
Stir in the garlic and rice until golden.
Add wine; cook over low heat.
Add half of broth and cook 15 minutes.
Add shrimp, salt, pepper, marjoram and remaining broth.
Stir lightly with a fork.
Re-cover and cook 10 minutes over low heat or until rice is tender and dry.
Stir in cheese and remaining butter. Serves 4 to 6.
roth mixture.)
Stir in shrimp and cook until just cooked
ake about 20 minutes), adding shrimp with last ladleful.
Remove
s added, include the lobster, shrimp and parsley. Simmer for 10
ot, add the shrimp and saute, stirring, until shrimp are pink, about
Melt 2 tablespoons butter.
Stir in rice to coat.
Add broth and bay leaf.
Cook rice.
Separately melt 2 tablespoons of butter; saute shrimp and garlic.
Salt and pepper to taste.
Add shrimp mixture to cooked rice.
Add remainder of ingredients. Stir and serve.
inutes.
Stir in the shrimp, cover and steep just long
nch above edges.
Place shrimp in a large bowl. Combine
immer.
Meanwhile, start the risotto. In a heavy-bottomed, medium
br>10 TIPS FOR PERFECT RISOTTO FROM USA RICE:
Choose
o 2 minutes. Add the shrimp, season with salt and pepper
heet with nonstick spray. Spread risotto on sheet. cover with plastic
ot pan. Season scallops or shrimp with salt and pepper. For
ake the chill off.
Risotto --
Step 1: In a