Print Recipe

Baxter's Interurban Grill Shrimp Risotto

Ingredients

Shrimp

  • 3 large shrimp, cut 1/2-inch lengthwise
  • 1 cup risotto
  • 3 stalks asparagus, chopped
  • 2 ounces oyster mushrooms
  • 1 ounce Parmesan cheese
  • 6 to 8 ounces seafood stock
  • Fresh parsley, thyme, oregano to taste
  • Salt and pepper to taste

Risotto

  • 2 pounds arborio rice
  • 2 quarts chicken stock
  • 1 medium onion
  • 1 stalk celery
  • 1/4 cup olive oil
  • 1/2 pound butter
  • 1 cup white wine

Instructions

  1. Heat oil and butter together in a heavy bottom pan.
  2. Chop onion and celery. Sauté until soft.
  3. Add white wine. Bring to a boil and add rice. Mix well. When liquid is almost absorbed add hot chicken stock, 8 ounces at a time, until absorbed.

You may not need all 2 quarts of stock. Do NOT overcook rice!

Source: Kelly Crisp, Baxter's Interurban Grill, Tulsa, Oklahoma


Recipe Goldmine

Join our Facebook group






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.