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Daily Recipe for 11/10/2000 Recipe for Italian Dish Risotto with Shrimp : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, and Haute Cuisine Recipe Collection. New York New York Restaurant Chef.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.

NY CHEF DR. DELICIOUS DAILY RECIPES
DAILY RECIPE FOR 11/10/2000 - RECIPE FOR ITALIAN MAIN DISH RISOTTO WITH SHRIMP
"RISOTTO WITH SHRIMP"

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1 pound large shrimp (16 to 20 per pound)
shelled and deveined
2 tablespoons olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 cup dry white wine
1 14 ounce can Italian peeled tomatoes,
drained and chopped
3 tablespoons butter
2 cups Arborio rice
Pinch of hot pepper flakes
6 to 8 cups hot fish stock or 2 8-ounce bottles hot Clam juice diluted with 4 cups hot water
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

Cut shrimp into 3 pieces each. In a large frying pan, heat olive oil over medium high heat.  Add onion and garlic and cook 2 to 3 minutes, or until onion is softened.  Add shrimp and cook, stirring, until they just begin to turn pink, 1 to 2 minutes.  Remove shrimp to plate.  Add wine and heat 1 minute.  Add tomatoes and hot pepper flakes, bring to a boil, and cook 2 to 3 minutes to reduce mixture.  Remove from heat. In a large heavy saucepan, melt butter over medium heat.  Stir in rice and toss to coat evenly.  Add 2 cups stock and stir until absorbed, 5 to 6 minutes.  Continue to add as much stock as needed  1 cup at a time, stirring until rice is creamy and tender but still firm in center.  Process should take about 15 to 18 minutes. Add shrimp and tomatoes to rice and cook 2 to 3 minutes, stirring to heat through.  Season with salt, pepper, and parsley.

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