Spicy Garlic Shrimp
Baked Risotto with Mushrooms and Peas
Ingredients
- 1½ lb frozen unpeeled, medium-size shrimp, thawed
- 4 Tbsp butter
- 4 cloves garlic, minced
- 1 tsp crushed red pepper
- 2 Tbsp fresh lemon juice
Instructions
- Peel and devein shrimp. Pat shrimp dry with paper towels; season lightly with salt and pepper.
- Melt butter in a large skillet over medium-high heat. Add garlic and red pepper; sauté 30 seconds.
- Add shrimp; cook, stirring often, 2 to 3 minutes or until shrimp turn pink. Stir in lemon juice.
Side Dish Ingredients
- 4 Tbsp butter, divided
- 1 (8-oz) pkg whole mushrooms, sliced
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1½ cups long-grain white rice
- ½ cup dry white wine
- 1 (48-oz) carton chicken broth
- 1 (12-oz) pkg frozen green peas, thawed
- ½ cup shredded mozzarella cheese
Side Dish Instructions
- Preheat oven to 400°F. Melt 2 Tbsp butter in a large Dutch oven over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until mushrooms are tender.
- Add rice, and cook, stirring often, 2 minutes. Add wine; cook, stirring often, until liquid is absorbed. Stir in broth. Cover tightly, and bake 25 minutes.
- Stir well; cover and bake 10 to 15 minutes longer or until liquid is absorbed and rice is done. Stir in peas, cheese, and 2 Tbsp butter. Cover and let stand 5 minutes.
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