Servings: Makes 4 to 6 servings
3 tablespoons butter, divided
1 shallot, minced
2 cloves garlic, minced
1½ cups Arborio rice
½ cup dry white wine
5½ cups warm chicken broth
1 pound peeled and deveined medium fresh shrimp
1 cup frozen peas, thawed
¾ cup freshly grated Parmigiano-Reggiano cheese
1. In a large saucepan, melt 1 tablespoon butter over medium-high heat. Add shallot and garlic; cook, stirring frequently, for 4 minutes or until just tender. Add rice, and cook, stirring constantly, for 3 to 4 minutes or until rice begins to brown. Add wine, and cook, stirring constantly, until liquid is absorbed. Add warm chicken broth, ¾ cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Add shrimp and peas; cook, stirring frequently, until shrimp are pink and firm.
2. Remove from heat, and stir in cheese and remaining 2 tablespoons butter. Serve immediately.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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