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Shrimp And Saffron Risotto Recipe

Nutrition per serving    (USDA % daily values)
CAL
718
FAT
51%
CHOL
48%
SOD
356%

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Ingredients for 4 servings

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1/2 cup chopped green onions

1 tablespoon dried thyme

1/2 cup chopped tomatoes, peeled and seeded

1 tablespoon olive oil

1 tablespoon cayenne pepper

1 teaspoon Essence, recipe follows

6 fried spinach leaves

4 cups shrimp stock, infused with 3 threads of saffron

2 teaspoons salt

1/2 pound peeled medium shrimp, tail off and halved

1/2 cup chopped onions

2 tablespoons minced garlic

1 tablespoon black pepper

3/4 cup grated Parmesan Reggiano, plus 1/4 cup for garnish

2 tablespoons garlic powder

1 teasapoon white pepper

1 tablespoon unsalted butter

2 tablespoons salt

2 tablespoons minced shallots

1 tablespoon onion powder

2 cups Arborio rice

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