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RECIPES FROM THE RETRO HOUSEWIFE

SIDE DISH

RISOTTO CON SCAMPI (Shrimp With Rice), Italian

Ingredients
  • 2 or 3 dozen shrimps
  • 1 medium onion, chopped fine
  • Sprig of parsley, chopped fine
  • 1 cup rice
  • 2 ½ cups soup stock
  • 2 tbsp. butter or olive oil
  • Salt and pepper to taste
Preparation Instructions

Shell and clean shrimps. Wash shells well and cook in 3 cups of boiling salted water to make a stock (about 30 minutes). Brown onion to a golden yellow in butter or olive oil. Add fish stock, rice, shrimps and salt and pepper to taste. Bring to a boil and let simmer over very low heat in a deep covered skillet for 20 to 30 minutes, until all stock has been absorbed and rice is done. During last 10 minutes of cooking add the parsley. Serves 6.

Contributed by Mrs. Rose M. Giansiracusa, 1950

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