Scampi With Risotto

Photo: flickr user jmurawski

Ingredients

3 lbs. lg. shrimp, peeled and deveined

6 cloves garlic, minced

1 1/2 tablespoons lemon juice

2 tablespoons parsley, chopped

1/2 teaspoon dried, crumbled tarragon

cup olive oil

3/4 cup dry white wine

1 1/2 cubes butter, cut in ½-inch pieces

2 tablespoons chives or green onions, minced

Salt/pepper

1 cup rice

1/4 cup onion, chopped

1/2 cup fresh Parmesan cheese, shredded

4 tablespoons butter

2 cups chicken broth

Preparation

Heat oil in heavy skillet over medium-high heat. Add shrimp and saute about 3 minutes. Remove shrimp and drain on paper towels. Remove all but 1 tablespoon oil from skillet. Place on medium-high heat; add garlic and stir 30 seconds.

Pour in wine, increase heat and reduce wine by 1/3. Add lemon juice and boil. Remove from heat. Swirl in butter 1 piece at a time, blending until creamy. Stir in parsley, chives and tarragon. Season with salt/pepper. Spoon sauce over shrimp and serve with risotto. Serves 4.

In medium saucepan, cook 1/4 cup chopped onion in 4 tablespoons butter until tender. Stir in 1 cup rice and 2 cups chicken broth. Bring to boil. Reduce heat and simmer 30-40 minutes uncovered. Stir in Parmesan.

Serves 4.