Shrimp Risotto with Baby Peas
Instructions:
- Be sure to buy shrimp in the shells for this dish. Making a quick stock with the shells gives this pretty risotto a more complex flavor.
- 4 cups water
- 1 can (141â„2 ounces) chicken or vegetable broth or 13â„4 cups
- Chicken Broth
- 1 pound medium shrimp, shelled and deveined ,shells reserved
- 1 tablespoon butter or margarine
- 11â„2 teaspoons salt
- 1â„8 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cups Arborio rice (Italian shortgrain rice) or medium-grain rice
- 1â„2 cup dry white wine
- 1 cup frozen baby peas
- 1â„4 cup chopped fresh parsley
- In large bowl, mix black beans, corn, onion, chopped cilantro, lime juice, and 1â„4 teaspoon salt. Set black-bean salsa aside.
- Rinse scallops with cold running water to remove sand from crevices; pat dry with paper towels. In medium bowl, mix chili powder, sugar, and remaining 1â„4 teaspoon salt; add scallops, tossing to coat.
- In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add scallops and cook 3 to 6 minutes until scallops are lightly browned on the outside and turn opaque throughout, turning once.
- Arrange black-bean salsa and scallops on 4 dinner plates and garnish with cilantro leaves and red chiles. Serve with lime wedges if you like.
- P R E P 35 minutes
- C O O K 55 minutes
- MA K E S 4 main-dish servings