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Рецепт Kung Pao Shrimp Risotto
by Global Cookbook

Kung Pao Shrimp Risotto
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Ингредиенты

  • 1 lb deveined shelled shrimp - (26/30 ct) rinsed, liquid removed
  • 1/2 c. diced red bell pepper
  • 1 Tbsp. chopped fresh ginger
  • 4 x dry warm chilies - (abt 3" long)
  • 1 tsp salad oil
  • 1 c. white arborio or possibly pearl rice
  • 1 c. dry sherry
  • 15 1/2 c. fat-skimmed chicken broth
  • 1 tsp Asian (toasted) sesame oil
  • 1/2 c. minced or possibly slivered green and/or possibly red bell pepper
  • 2 Tbsp. minced salted roasted peanuts Soy sauce to taste

Инструкции

  1. In a 10- to 12-inch nonstick frying pan over high heat, stir the shrimp till pink, about 2 min. Remove from pan.
  2. Add in diced red bell pepper, ginger, chilies, and salad oil to pan. Stir till vegetables are limp, about 3 min.
  3. Add in rice to pan and stir till opaque, 1 to 2 min. Add in sherry and broth. Bring to a boil and cook, stirring often, till rice is tender to bite, about 15 min.
  4. Add in shrimp and stir just till warm, 1 to 2 min. Stir in sesame oil.
  5. Ladle risotto into wide bowls or possibly mound on plates. Sprinkle portions with minced bell pepper and peanuts. Add in soy sauce to taste.
  6. This recipe yields 4 servings.