Ingredient list:
1 lb of de-veined, peeled + cooked shrimp
2 tbsp olive oil divided
2 garlic cloves minced
1 white onion
2 tomatoes chopped (I used vine ripened)
1 tsp sea salt
3 C seafood or fish stock
2 lemons (juice)
2 C mushrooms
1 bunch asparagus chopped into 1″ pieces
1 C Aroborio rice
1/2 C almond/soy or flax milk
1 tsp ground black pepper
1 tsp coriander
1 tsp thyme
Stallions to top if wanted
Method:
In a small pot heat oil over medium heat
Add garlic
Cook until fragrant
Add tomatoes and cook for a few minutes
Add seafood stock
Reduce heat and keep simmering
Add onion and cook until translucent
Add mushrooms and asparagus and cook an additional 2-3 minutes
Add salt, pepper, coriander + thyme
Add the rice and cook until golden brown
Add 1/2 C seafood stalk mixture every few minutes until completely absorbed stirring continuously. Continue this process for about 20 minutes until rice is softened
Add shrimp and milk and stir until milk is completely absorbed
Top with chopped scallions
Enjoy!!
Kacey Tess 