1 year ago

Hello!

We have shrimp and asparagus risotto on the menu today. Please enjoy the video and subscribe to the channel.

The recipe is as follows:

Ingredients
* 2 pounds Medium or large shrimp peeled and deveined
* 2TBSP Italian dressing
* 1 TBSP Creole Seasoning
* 2 TBSP Unsalted butter, separated
* 2 TBSP Extra virgin olive oil, separated
* 1 small White onion diced small
* 1 small Red bell pepper diced small
* 4 cloves Garlic minced
* Salt to taste
* 2 cups Arborio rice
* 3/4 cup White wine — your favorite, a Pino Grigio is good
* 4-6 cups Chicken stock
* 2 bunches Asparagus tips cleaned and trimmed
* 7-8oz. Fresh grated parmesan cheese separated
* 1 pinch Crushed red pepper flakes
Instructions 
In Deep Saute Pan:
* Combine onion, bell pepper, olive oil and butter. Season with salt. Saute for about 5 minutes, stirring occasionally.  
* Add minced garlic and stir for another minute. 
* Stir in arborio rice, and one cup of stock. Stir very frequently over medium heat until all liquid is absorbed in the rice.  
* Carefully add wine and stir frequently until the rice has absorbed all the wine. 
* Continue to add stock, one cup at a time, and stirring frequently until the rice absorbs most of the liquid each time.  
Just Before Adding Your Last Cup of Stock:
* Add cooked shrimp and asparagus with the last cup of stock and stir until the liquid is absorbed.  
* Stir in parmesan cheese until melted. 
* Dust the top with crushed red pepper flakes for a little heat and color. 
* Top with remaining parmesan cheese and serve.