Yields: 8 servings Prep time: 15 min Cook time: 45 min
Ingredients: • 1 pound cherry tomatoes • 1 white onion (finely chopped) • 2 tablespoons olive oil • 5 cloves garlic (roughly chopped) • 1 tablespoon fresh thyme leaves • 1½ teaspoons salt • 1 teaspoon black pepper • 1 teaspoon red chili pepper flakes (optional) • 2 tablespoons smoked paprika • 1 tablespoon garlic powder • 8 cups vegetable broth • 1 cup heavy cream • 4 tablespoons butter • ¼ cup grated parmesan cheese • 1½ cups uncooked arborio rice • 1 pound raw shrimp (peeled and deveined) • 1 tablespoon chopped parsley (for topping)
TOOLS NEEDED: (click to purchase)
INDUCTION 21 STAINLESS STEEL CHEF'S PAN (5 QT.)
3.CLAD TRI-PLY FRY PAN (10 IN.)
STAINLESS STEEL PERFORATED SPOON
1. Heat 1 tablespoon olive oil in Chef's Pan over medium heat. Once hot, add tomatoes and cover.
2. Cook tomatoes until they blister. Use Perforated Spoon to break them apart a little. Remove and set aside. Wipe out pan.
3. Add 1 tablespoon olive oil to pan and brown onions over medium-high heat for 2-3 minutes. Add garlic and thyme. Cook for another 2 minutes.
4. Stir in Arborio rice and vegetable broth. Bring to a low boil and reduce heat to medium-low. Cover and cook for 20 minutes (or until most liquid is absorbed.) Add tomatoes and cream.
5. Stir well and then cook uncovered for another 10 minutes.
6. Add ½ tablespoon paprika, ½ teaspoon salt, 2 tablespoons of the butter and cheese. Mix well. Cover and set aside.
7. In a small bowl, toss shrimp with 1 teaspoon salt, black pepper, garlic powder, the remaining paprika, and chili pepper.
6. Heat 2 tablespoons butter in Tri-ply Fry Pan over medium heat. Add shrimp. Cook until pink (3-5 minutes.)
7. Serve over the risotto and top with parsley.
Enjoy!
Simple Summer Shrimp and Tomato Risotto
.
Yields: 8 servings Prep time: 15 min Cook time: 45 min
Ingredients: • 1 pound cherry tomatoes • 1 white onion (finely chopped) • 2 tablespoons olive oil • 5 cloves garlic (roughly chopped) • 1 tablespoon fresh thyme leaves • 1½ teaspoons salt • 1 teaspoon black pepper • 1 teaspoon red chili pepper flakes (optional) • 2 tablespoons smoked paprika • 1 tablespoon garlic powder • 8 cups vegetable broth • 1 cup heavy cream • 4 tablespoons butter • ¼ cup grated parmesan cheese • 1½ cups uncooked arborio rice • 1 pound raw shrimp (peeled and deveined) • 1 tablespoon chopped parsley (for topping)
TOOLS NEEDED: (click to purchase)
INDUCTION 21 STAINLESS STEEL CHEF'S PAN (5 QT.)
3.CLAD TRI-PLY FRY PAN (10 IN.)
STAINLESS STEEL PERFORATED SPOON
1. Heat 1 tablespoon olive oil in Chef's Pan over medium heat. Once hot, add tomatoes and cover.
2. Cook tomatoes until they blister. Use Perforated Spoon to break them apart a little. Remove and set aside. Wipe out pan.
3. Add 1 tablespoon olive oil to pan and brown onions over medium-high heat for 2-3 minutes. Add garlic and thyme. Cook for another 2 minutes.
4. Stir in Arborio rice and vegetable broth. Bring to a low boil and reduce heat to medium-low. Cover and cook for 20 minutes (or until most liquid is absorbed.) Add tomatoes and cream.
5. Stir well and then cook uncovered for another 10 minutes.
6. Add ½ tablespoon paprika, ½ teaspoon salt, 2 tablespoons of the butter and cheese. Mix well. Cover and set aside.
7. In a small bowl, toss shrimp with 1 teaspoon salt, black pepper, garlic powder, the remaining paprika, and chili pepper.
6. Heat 2 tablespoons butter in Tri-ply Fry Pan over medium heat. Add shrimp. Cook until pink (3-5 minutes.)
Leave a comment