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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed and drained |
1/2 cup diced red bell pepper |
1 tablespoon minced fresh ginger |
4 dried hot chilies (about 3 in.) |
1 teaspoon salad oil |
1 cup white arborio or pearl rice |
1 cup dry sherry |
3 1/2 cups fat-skimmed chicken broth |
1 teaspoon asian (toasted) sesame oil |
1/2 cup chopped or slivered green and/or red bell pepper |
2 tablespoons chopped salted roasted peanuts |
soy sauce |
Directions:
1. In a 10- to 12-inch nonstick frying pan over high heat, stir the shrimp until pink, about 2 minutes. Remove from pan.
2. Add diced red bell pepper, ginger, chilies, and salad oil to pan. Stir until vegetables are limp, about 3 minutes.
3. Add rice to pan and stir until opaque, 1 to 2 minutes. Add sherry and broth. Bring to a boil and cook, stirring often, until rice is tender to bite, about 15 minutes.
4. Add shrimp and stir just until hot, 1 to 2 minutes. Stir in sesame oil.
5. Ladle risotto into wide bowls or mound on plates. Sprinkle portions with chopped bell pepper and peanuts. Add soy sauce to taste.
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