Shrimp And Asparagus Risotto Casserole Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
600
FAT
101%
CHOL
113%
SOD
167%

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Ingredients for 8 servings

1 clove garlic, smashed

2 1/2 tablespoons paprika

1 tablespoon dried thyme

2 teaspoons finely chopped fresh marjoram leaves

1 carrot, coarsely chopped

2 teaspoons olive oil

1/4 cup extra-virgin olive oil, divided

1 teaspoon finely chopped fresh thyme leaves

1 tablespoon cayenne pepper

2 large eggs

4 tablespoons unsalted butter, divided

1 1/2 teaspoons Essence, recipe follows

1 tablespoon minced garlic

1 1/2 pounds medium shrimp, peeled and deveined, shells reserved separately

2 cups Arborio or Carnaroli rice

1 cup finely grated Parmesan, divided

1 tablespoon dried oregano

1/4 cup white wine

8 cups water

1 bay leaf

1/4 cup chopped shallots

1 bunch medium asparagus, trimmed, blanched 1 minute, drained and cut on the diagonal into 1-inch pieces

Salt

1 tablespoon black pepper

1 cup heavy cream

1 onion, halved

2 tablespoons garlic powder

2 tablespoons chopped fresh chives

1/4 teaspoon whole black peppercorns

1 celery stalk, coarsely chopped

2 tablespoons salt

1/4 teaspoon plus a pinch freshly ground black pepper, divided

1 tablespoon onion powder

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