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Castaldi's Seafood Risotto



  • 9 ounces precooked rice
  • 2 ounces oil
  • 3 scallops
  • 5 shrimp (26-30)
  • 1 teaspoon green onion
  • 1 tablespoon mushrooms, sliced
  • 1 teaspoon sun-dried tomatoes
  • 1 teaspoon seafood seasoning
  • 6 ounces clam juice
  • 1 tablespoon Romano cheese
  • 1 teaspoon garlic butter


  1. In hot sauté pan, place oil, shrimp, scallops, sun-dried tomatoes, green onions, mushrooms. Sauté until shrimp and scallops are half cooked.
  2. Add precooked rice with 6 ounces of clam juice, Romano cheese, and garlic butter. Stir frequently until rice has absorbed all the juice.
  3. Place on large dinner plate and serve.

Posted by LladyRusty at Recipe Goldmine 11:38:56pm 1/7/03.

Source: Chef Gerald Cox - Castaldi's, Norfolk, Virginia

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