What’s the best part about the day after a barbecue? Leftovers of course!
Chicken went home with my girlfriend, the spicy Italian sausage and bacon wrapped jalapenos were devoured by everyone, but there were still some grilled vegetables and a dozen of the large freshwater shrimp left for me to toss into tonight’s dinner!
Spicy Shrimp Risotto
- 8 – 12 Grilled Large Freshwater Shrimp (Tails and Shells removed)
- 1 TBLS Olive Oil
- 1 Red Bell Pepper Chopped
- 1 Large Portobello Mushroom Chopped
- 1 -2 tsp Crushed Red Pepper Flakes
- 1 Cup (dry) White Arborio Rice
- 1 TBLS Butter
- 2 1/2 Cups Low Sodium Chicken Broth
In a 2 qt saucepan combine the rice with the butter and 2 1/2 cups of the chicken broth. Bring to a boil then cover, reduce heat and simmer for 20 minutes. Remove from heat and allow to steam another 10 minutes.
Meanwhile, in another 2 qt saucepan, over medium heat saute the olive oil, mushrooms and bell pepper for about 8 minutes. Chop the shrimp into chunks then add it and the red pepper flakes to the vegetables. Simmer on low for about 5 to 7 minutes then cover and remove from the heat.
When the rice has finished steaming add it to the pan with the shrimp and vegetables. Season with salt, pepper and more crushed red pepper flakes if desired. Serve with chopped avocado and your favorite hot sauce.
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