Shrimp and Spinach Risotto Latino
Today’s recipe is from Sharing Plate… the inspiring food blog by cooking coach Monica Puri Bangia, who’s based in northern New Jersey about 15 miles west of Manhattan.
She’s an incredibly versatile chef who studied at the French Culinary Institute in New York City and shares recipes made with good, healthy-choice ingredients.
Here's how Monica describes today's recipe: “This risotto is a bit different from the Italian variety. I decided to use some Latin flavors. I marinated the shrimp with smoked paprika, garlic powder and salt, sautéed shallots and garlic, and added rice, kidney beans, and fresh baby spinach.”
Mix the paprika, garlic powder and salt in a small bowl.
Sprinkle generously over the shrimp and let sit for 2 to 3 hours.
2 tablespoons organic extra virgin olive oil
2 medium shallots, sliced thin
3 garlic cloves, chopped
1 can kidney beans, rinsed clean
1 cup Arborio rice
4 to 5 cups chicken broth, heated
4 cups baby spinach
Heat a medium saucepan with the olive oil. Brown the shrimp on high heat on both sides- about a minute each. Take them out and keep aside.
Add the shallots and garlic. Sauté on medium heat or 2 to 3 minutes.
Add the kidney beans and rice. Sauté on medium heat for 2 to 3 minutes.
Add the chicken broth half cup at a time while stirring on medium low heat. Repeat the process till the rice is cooked and most of the broth is used; it should take about 20 minutes.
Add the baby spinach and stir and cook for 3 to 4 minutes.
Add the shrimp and cook for 3 to 4 minutes till the shrimp are cooked through.
Check for seasonings and add salt. Serve hot.
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