Shrimp, Martinis and Loving...

The World’s Greatest Husband and I stayed in on Friday night and made Champagne Shrimp Risotto (Bettycrocker.com) and appletinis.  Sometimes staying home is the best thing going.  I love when we chat it up, talk about life, the world, our kids, our jobs, our dreams…  The recipe is easy and guaranteed to bring some loving your way….

Champagne Shrimp Risotto

Prep Time

50

Minutes

Total Time

50

Minutes

Makes

6

servings

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Need a killer entrée that guests will rave about? Try restaurant-fare risotto with shrimp.

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1	lb uncooked medium shrimp in shells, thawed if frozen
2	tablespoons butter or margarine
1	medium onion, thinly sliced
1/2	cup brut champagne, dry white wine or Progresso® chicken broth
1 1/2	cups uncooked Arborio or other short-grain white rice
2	cups Progresso® chicken broth (from 32-oz carton), warmed
1	cup clam juice or water, warmed
2	cups chopped arugula, watercress or spinach
1/3	cup grated Parmesan cheese
1/2	teaspoon ground pepper
	Chopped fresh parsley, if desired

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1.     Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.

2.     In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.

3.     Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.

4.     About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.