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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
2 pounds jumbo shrimp |
salt and pepper |
1 shallot, chopped fine |
2 cloves garlic, chopped fine |
5 plum tomatoes, seeded and diced |
1 cup dry white wine |
2 tablespoons cold butter |
1/2 pound baby carrots, blanched |
1/2 pound haricots verts, blanched |
3 tablespoons olive oil |
1 onion, diced |
1 pound arborio rice |
1/2 cup dry white wine |
4 cups chicken stock, should be simmering |
4 tomatoes, seeded and diced |
1/2 cup basil leaves, cleaned and julienned |
1/2 cup parmesan cheese, grated |
4 tablespoons cold butter |
salt and pepper |
Directions:
1. Heat stockpot over medium high heat. Add olive oil, onion and saute for 4 to 5 minutes. Add rice and cook for 3 minutes. Add wine and cook for 5 minutes. Add stock 1 cup at a time, stirring constantly. Cook for 20 minutes or until just cooked. Add remaining ingredients, set aside and keep warm.
2. Heat saute pan over medium high heat. Add 2 tablespoons olive oil. Season shrimp with salt and pepper and add to the pan. Cook for 2 to 3 minutes on each side and add shallot, garlic, tomatoes, and wine and cook for 3 more minutes. Add butter 1 piece at a time, and season with salt and pepper. Saute carrots and green beans in butter. Divide rice among 4 plates. Top with shrimp and pour sauce over and enjoy.
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