Shrimp and Corn Risotto
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Shrimp and Corn Risotto
Ingredients
- Rice - 1½ cups
- Garlic - 2 cloves
- Onion - ½ piece
- Shrimp - 17.6 oz
- Tomatoes - 2 pieces
- Canned Corn - ½ can
- Celery salt - ½ stalk
- Farm fresh eggs - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Spices - to taste
Step by Step guide
Step 1
Boil the shrimp, cool them down, and peel.
Step 2
Cook the rice — pour 1.5 cups of rice into 3 cups of water, add salt, cover, and cook without stirring. Once the water has evaporated, remove from heat, add butter, and stir.
Step 3
In a large skillet, pour in sunflower oil and add finely chopped garlic. Sauté briefly. Then add the shrimp and sauté a bit more. Add the finely chopped half onion and finely chopped celery (if desired and available). Then add the finely chopped tomatoes. Next, add the corn (½ large can or one small can). Stir occasionally, season with salt and pepper, and finally add other spices, such as marjoram, basil, or coriander. You can use others as well.
Step 4
Once the mixture is infused with spices, crack in the two eggs and quickly stir.
Step 5
Then gradually add the rice, mixing well. Season with salt again if necessary. Once everything is homogeneous, remove from heat.
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