Champagne Risotto with Shrimp

Submitted By: CaneWife

1 pound cooked & cleaned shrimp
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, shrimp, salt, and pepper. Spoon the risotto into serving dishes. Serve immediately.

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Tequila Shrimp Pasta

Submitted By: GatorHightowers

1 box of pasta (any kind works, but I prefer linguine)
1 lb of uncooked shrimp, peeled and de-veined
3/4 cup diced white onion
1 bell pepper juliened (any color--green works well)
1/2 cup sun-dried tomatoes, chopped
1/2 cup tequila (the alcohol cooks out--you can substitute white wine if you want)
1 cup heavy whipping cream (plus extra)
salt and pepper
fresh cilantro
garlic
olive oil

1. Bowl your pasta and set aside

2. heat the olive oil in a large skillet over medium high and add onions, garlic and sun-dried tomatoes. Cook until the garlic and onions are browned.

3. Add the tequila and bring almost to a boil; add the shrimp and peppers and sautee until the shrimp are cooked. It's important not to overcook the shrimp b/c they will become tough.

4. Lower the heat to simmer and mix in the heavy cream, stirring frequently to create a cream sauce--if it's to thin, you can add flour; too thick, add more cream or milk--be sure to add each a little at a time. The longer you leave the sauce on the heat, the more it will reduce/thicken--leave it on until the sauce is a consistency that you desire.

5. Season the sauce with salt and pepper and any other spices to taste--I kind of experiment every time I make this.

6. Pour the shrimp and sauce over the pasta, garnish with cilantro and serve.

The sauce usually thickens quite a bit in the fridge, so I keep some extra cream on hand for warming up leftovers.

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