Coconut Shrimp Risotto

54 faves | 2 recommends
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Framed Cooks


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1 tablespoon olive oil

1 cup arborio rice

1 cup dry white wine

1 14 ounce can coconut milk

1 cup diced canned tomato

1 pound raw shrimp, peeled and diced into 1/2 inch pieces

1/4 teaspoon red pepper

1 cup shredded coconut

1/4 cup fresh chopped parsley

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