Monday, August 23, 2010

Smothered Sauteed Shrimp with Rice

1 medium yellow onion, chopped
3 tablespoons olive oil
1 cup basmati rice
16 cooked shrimp
2 cups lobster base, warmed
4 ears of corn, boiled and cut off of cob
1/3 cup 2% milk
3 Tablespoons butter (optional)
3 Tablespoons fresh parsley, chopped
1/3 cup shredded Parmesan, serve more at the table!
Salt and Pepper to taste

  1. Put olive oil and chopped yellow onion in pan (Risotto pan works best, this could also be a Saute pan)!  Saute onion until opaque and add rice promptly!
  2. Add warmed lobster base (is simply a seafood bouillon, I prefer an actual lobster base because it keeps in the refrigerator for a long time) as soon as you put the rice in the pan and saute while stirring continuously.
  3. Keep adding lobster base into the pan with rice until almost finished.  If you run out of lobster base substitute a little water.
  4. Add the corn, milk, shrimp and butter promptly.  Stir until warmed!
  5. Add the chopped parsley and Parmesan.
  6. Stir and serve at once...Enjoy!!! This should be the consistency of Risotto!
Make it Work
This is a wonderful dish I have made with
left over corn on the cob!

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