|Name:||Curried Shrimp Risotto||Contributor:||Martin Golding|
|Description:||And Wife invented curried shrimp risotto||Posted:||1995-11-20|
|Key words:||shrimp, curry||Category:||Main Dishes|
|Ingredients:||1 small onion, chopped
2 cloves garlic, minced
2 c arborio rice
2 c fish stock (broth or boullion), divided
1 can (10 fluid oz) coconut milk
1 Tbsp curry powder
1/2 lb peeled and cleaned raw shrimp
|Preparation:||Saute the onion and garlic in a little butter or oil, until soft.
Add the rice, stir thoroughly, then add 1 cup of the fish stock.
Simmer, stirring occasionally, until the liquid is almost absorbed; add
the rest of the fish stock. Continue simmmering and stirring, until the
liquid is almost gone again. Add the curry powder and the coconut milk.
Simmer, stirring, until the rice is just a little crunchy, add the
shrimp, continue until the shrimp is done.
|Notes:||The method is traditional risotto, so if you've done that before, do it
We use Knorr's fish boullion for the fish stock. If we didn't start with
cleaned shrimp, I'd use about 3/4 lb (1 lb for heads on), and after
peeling, I'd saute the shells in a little butter, crunch them in a mortar, and
simmer them with an aromatic or two to make the fish stock.