MADDIE DAY here, with another Thanksgiving behind us. I hope yours was filled with delicious food and love and a good book.
Some of you might still be feasting on leftover turkey and pie today, but maybe you're in the mood for something that ISN'T heavy and doesn't feature root vegetables and butter. You've come to the right place.
I bring you the recipe for a delicious shrimp risotto, and a giveaway!
Shrimp Risotto
This is light and easy, but be aware you'll be stirring most of the time.
Ingredients
Olive oil
2 cloves garlic, minced
1 cup arborio rice
1/2 cup white wine
3 cups chicken stock
1 pound shrimp, shelled
1 cup frozen peas, lightly thawed
Salt and pepper
1/2 cup freshly grated Parmesan
Directions
Bring stock to a boil in a small saucepan and leave it to simmer.
Saute garlic in 2 tablespoons olive oil for no more than one minute on a medium heat.
Add rice to pan and stir to coat completely. Add wine and stir until completely absorbed.
Add one cup stock and stir until completely absorbed. Repeat once. Add last cup, reduce the heat to low, and cover.
Heat two tablespoons olive oil in a skillet. Saute shrimp until all are pink - but just barely. Remove from heat.
 |
| These need another minute or two |
When rice is nearly cooked, sprinkle peas on top.
When the rice is cooked, add salt and pepper to taste, cheese, and shrimp, and stir all together.
Cover and let warm together for one or two minutes.
(I meant to add fresh parsley and forgot, but it would be a good addition.)
Serve warm with more cheese grated on top if desired.
Readers: What will you be eating today? Perhaps more important, what will you be reading? Now that Thanksgiving is over, I'd love to send one of you a copy of Christmas Scarf Murder to get you in the mood for the next holiday!
🦃🎅🎄
