
Shrimp and salicornia risotto

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A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
ingredients
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serves: 4
1 1/2 lb (750 g) cooked medium or small shrimp (in shell preferably cold-water pink shrimp)
4 oz (100 g) salicornia (picked over and washed)
6 tablespoons (75 g) unsalted butter
1/2 onion (chopped)
5 cups (1.2 liters) Fish Stock
1 piece of blade mace
2 shallots (minced)
1 clove garlic (minced)
1 1/2 cups (350 g) risotto rice
1/2 cup (120 ml) dry white wine
1/4 cup (25 g) freshly grated Parmesan cheese
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 1623
- Total Fat: 98.7 g
- Saturated Fat: 59.3 g
- Trans Fat: 3.7 g
- Cholesterol: 605.4 mg
- Sodium: 2117.9 mg
- Total Carbs: 117.7 g
- Dietary Fiber: 10.1 g
- Sugars: 10.8 g
- Protein: 67.5 g
preparation

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