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​Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.1. In a medium saucepan bring broth and wine to a simmer. Then reduce heat and keep hot.2. Melt half the butter in a skillet pan over medium heat.3. Add garlic and crushed chili to skillet. Add remaining butter and shrimp to the pan, and sauté until the shrimp begins to turn pink (about 2 minutes).4. Add the broth and wine and simmer until the shrimp are just cooked. Remove shrimp and reserve poaching liquid.5. Melt the remaining butter in a large heavy saucepan over medium heat. Add onions and remaining garlic and sauté until onion is golden. (Do not burn garlic.)6. Add rice and stir to coat all rice, this may take 2 min. Then add half the broth to the rice. Simmer until the liquid is absorbed, stirring often.7. Continue adding broth mixture a little at a time, stirring often and simmering until liquid is absorbed before adding more. (This may take up to 30 min)8. Add all remaining liquid and cook rice until tender and creamy.9. Remove from heat and stir in shrimp and parsley. Season with salt and pepper to taste.