Just for the record, I had a salad today! 😀
But this risotto was the perfect meal for the kind of weather we’ve experienced today (ice-cold rain).
Plus, Saint Nicholas left Three Saints in someone’s shoes!
Yeah, I know, shrimp should be paired with white wine but I really enjoy my “reds”!
You need:
7- 8 mushrooms
(I always have some brown champignons in the fridge, but really any mushrooms will do)
3 garlic cloves
pink salt & pepper
1 pound medium size shrimp (no shell)
parsley
(fresh would be perfect, I only had dried)
2 tbs cream cheese
4 tbs sour cream
2 tbs olive oil
2 tbs butter
chili flakes
bay leaf
1/2 sweet onion
1/2 cup sushi rice
The rice I used was a leftover from yesterday lunch.
[I just washed the rice in cold water a couple of time and put it in the rice cooker with the bay leaf, salt &pepper, 1 tbs olive oil and half sweet onion.]
Cut the mushrooms in thin slices.
Cut the garlic in small-small pieces, or crush it.
Put the garlic together with 2 tbs olive oil and 2 tbs butter in a frying pan on medium heat.
After 1- 2 minutes add the shrimp and season it with salt & pepper. Let it cook for 3 – 4 minutes (shrimp turn slightly pinkish).
Add the mushrooms and chili flakes, mix well and let cook for another 2 – 3 minutes.
Add the sour cream and the cream cheese and mix well.
Add the parsley and more salt & pepper if necessary.
Add the cooked rice and mix well in the shrimp sauce.
Serve with parmesan on top!
Cheers!
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