Provided by Mark Bittman
Categories dinner, side dish
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Put 1 tablespoon olive oil in a deep skillet over medium heat. When the oil is hot, add the shrimp and 1/3 of the sliced red onion. Cook until browned, at least 5 minutes. Turn the heat to high, and add salt, 1 tomato and the smashed garlic clove; continue cooking for another minute. Add 2 cups water, bring to a boil, then reduce heat and cook for 5 minutes, thickening slightly. Use an immersion blender to purée the mixture, then strain it. (This is your shrimp purée.)
- Carefully wipe the skillet clean, and add 2 tablespoons olive oil; put the skillet over medium heat. When the oil is hot, add the remaining red onion and chopped garlic clove and sauté until they begin to brown, about 2 minutes. Add the rice and cook, stirring occasionally, until it is glossy and coated with oil, about 2 minutes. Add the second tomato, and let its liquid bubble away.
- Using a ladle, alternately add the shrimp purée, the squash purée and about 1 1/2 cups water to the skillet, about 1/2 cup or so at a time, stirring after each addition. When the liquid is just about evaporated, add more. The mixture should be neither soupy nor dry; stir frequently, keeping the heat at medium to medium-high.
- Begin tasting the rice about 20 minutes after you add it. You want it to be tender with a bit of bite; it can take as long as 30 minutes to reach this stage. When it does, adjust the seasoning. Serve with chopped chives or sprouts and fresh lime juice.
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Leandra Lodge
[email protected]This dish looks so good. I'm going to pin it for later.
noyon ghosh
[email protected]I'm not a fan of risotto. Is there another type of rice I can use?
Sphiwe Maphanga
[email protected]This recipe is way too complicated. I'm looking for something simpler.
Jeremiah Kivwege
[email protected]I'm allergic to shrimp. Can I substitute another type of seafood?
Orji Chidera Miracle
[email protected]I'm not sure about this recipe. I've never cooked with squash before.
Shay Edmonds
[email protected]This recipe sounds amazing. I'm definitely going to make it this weekend.
Stephanie Faile
[email protected]I can't wait to try this recipe. It looks so delicious!
BB BB
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
SHER AHMED SALARZAI
[email protected]I followed the recipe but my risotto turned out too mushy. I think I cooked it for too long.
Prince Okyere
[email protected]This dish was a little too bland for my taste. I think I would add more spices next time.
Sk Rofik
[email protected]I made this dish exactly as the recipe said and it turned out perfectly. I would definitely recommend it.
Jacinto benitez Jasi
[email protected]I'm not a big fan of squash, but I really enjoyed this dish. The shrimp and risotto were so good that I forgot all about the squash.
Brea Reyes
[email protected]This is one of my favorite recipes. It's so easy to make and it always turns out delicious.
M.Zohaib Siyal
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Rere Sabry
[email protected]This was a great weeknight meal. It was easy to make and it didn't take long to cook. The whole family enjoyed it.
Abdur Rhman
[email protected]I loved the combination of flavors in this dish. The sweetness of the squash paired perfectly with the savory shrimp and the creamy risotto.
Jasmine Fox
[email protected]This dish was a hit with my family! The shrimp and squash were cooked perfectly, and the risotto was creamy and flavorful. I will definitely be making this again.