Skip to content

Creamy Shrimp Risotto

August 18, 2015

One of the many cookbooks Kevin purchased at Half-Price Books.com was Betty Crocker Living With Cancer Cookbook.  He always enjoys cooking healthy food so we knew this cookbook would have many great recipes that fit in this criteria. What we did not realize is that this book is loaded with a plethora of information for those living with cancer as well as the family and friends of those living with cancer.  We highly recommend this book to those affected by cancer.  One fact we learned from this book is that some cancer patients have trouble swallowing and must eat easy-to-swallow foods.  This dish fits this criteria since the shrimp can be placed in a food processor.  We chose not to do it for this first time; however, if we make this recipe for a friend battling cancer, we will indeed incorporate that step.  Too, we used no salt tomatoes as well as no salt chicken broth so as to reduce the sodium content for those needing to limit their salt intake.  So, this is Kevin’s version of “Creamy Seafood Risotto” brought to you by his Kickstarter Backers.

Ingredients:

2 tbsp. olive oil

8 oz uncooked medium shrimp (thawed if frozen), peeled, deveined

1 can (14.5 oz) whole tomatoes, undrained

1/4 c. whole milk

1/4 c. butter or margarine

1/2 c. chopped onion

2 cups uncooked white rice or Arborio rice

1 c. water

1/8 tsp. salt

1/8 tsp. cayenne pepper

4 c.chicken broth

1/4 c. fresh spinach or arugula, chopped

1/2 c. grated Parmesan cheese

Directions:

Heat oil in skillet.  Add shrimp; cook 2-3 minutes, stirring frequently, until shrimp are pink and firm.  In a food processor or blender, place shrimp, tomatoes, and milk.  Process about 1 minute or until smooth.  (If you are up to chewing the shrimp, leave them whole.) In a 3-quart saucepan, melt butter over medium heat.  Add onion; cook about 5 minutes, stirring frequently.  Stir in water.  Heat to boiling.  Reduce heat; simmer uncovered 10 minutes, stirring occasionally.  Stir in broth.  Cook over low heat 12 to 14 minutes, stirring occasionally, tunil liquid is absorbed.  Stir in shrimp-tomato mixture and spinach.  Cook 3 minutes.  Stir in cheese.  Ready to serve.

IMG_5233

Advertisements
Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: