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    You are in: Home / Recipes / Shrimp and Chorizo Risotto Recipe
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    Shrimp and Chorizo Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    5 mins

    1 hrs

    Gr8ful Dad's Note:

    Cross between a Jambalya and Shrimp Risotto

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    Units: US | Metric


    1. 1
      1. Put saffron in small dish, pour a half cup chicken stock over it and set aside.
    2. 2
      2. Heat one tablespoon oil in large skillet to very hot, add shrimp and stir. Sprinkle with paprika and stir-fry just until shrimp begin to brown but are not fully cooked, 2-4 minutes. Season with cayenne pepper and remove from heat.
    3. 3
      3. Add butter and remaining oil and reheat. Add onion and garlic and saute until soft, working up anything stuck to the skillet, 5-6 minutes. Add the chorizo, saute a couple of minutes more, then stir in cumin and rice. Saute, stirring, until the rice turns opaque, 5-6 minutes. Stir in the saffron mixture and wine. Cook, stirring with wooden spoon over medium heat, until most of the liquid has evaporated.
    4. 4
      4. Add about 1/2 cup of the hot broth to the rice, stirring constantly until the broth is absorbed. Continue adding the remaining broth 1/2 cup at a time, waiting until each addition is absorbed before adding more. Continue until the rice is tender, about 35 to 45 minutes. The rice should have a creamy consistency. Add the reserved shrimp, parmesan, parsley and adjust the seasoning with salt and pepper. Serve at once.

    Ratings & Reviews:


    Nutritional Facts for Shrimp and Chorizo Risotto

    Serving Size: 1 (442 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 877.7
    Calories from Fat 250
    Total Fat 27.7 g
    Saturated Fat 10.4 g
    Cholesterol 270.2 mg
    Sodium 1731.0 mg
    Total Carbohydrate 96.9 g
    Dietary Fiber 3.5 g
    Sugars 7.0 g
    Protein 47.6 g

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