This month I was assigned Jenny's Cookbook. Jenny has tons of delicious recipes on her blog and choosing one was very difficult! Ron and I have been on a shrimp kick lately and I saw her recipe for Tex Mex Shrimp Risotto
. I thought it sounded different and delicious! I decided to add chorizo and a little tequila to the dish and I loved the final result. Ron and I gobbled up this risotto and decided it needed to be added to our rotation of favorites.
Kellen has started consistently sleeping at night!! Thank god.... Sleeping baby = happy mommy. We also had some professional photos taken of him, and I can't wait to share in a few days!
Thank you Jenny for the fantastic recipe!
1 lb ground chorizo
1 lb shrimp, peeled and deviened
1 cup arborio rice
1 Tbl butter
1 Tbl olive oil
1 small onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
2 Tbl tequila (optional)
4 cups chicken stock
1/4 cup parmesan cheese
1/4 sharp cheddar cheese
2 Tbl tex mex seasoning blend
Salt and Pepper, to taste
Cook chorizo in a medium skillet till it is no longer pink. Drain and set aside.
Place chicken stock in a medium saucepan. Bring to a simmer (do not boil). Keep warm over low-medium heat.
Heat a large nonstick skillet over medium heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add onions and peppers; cook for 3 minutes and add garlic. Stir in rice, and cook for 3-4 minutes, stirring constantly. Increase heat to medium and add tequila. Add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly (stock should sizzle when it hits the pan). Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. Add shrimp and chorizo when last portion of stock is added. Cover pot and remove from heat to allow the shrimp to cook. Right before you serve the risotto, stir in the cheese and season with salt and black pepper. Top with cilantro.