Scampi With Risotto
By: Anonymous
Published: Sunday, March 21, 2010 - 3:58am

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

1 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. 2 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. 3 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. 4 Serves 4.