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Author Notes: Ouzo may seem an unusual choice for a risotto recipe, but I promise it makes the tomato, olive, shrimp, and feta flavors stand up and shout! —Pinch&Swirl
- 1 cup short grain brown rice
- 1 pint ripe grape tomatoes
- 2 tablespoons extra virgin olive oil
- 2 large shallots, finely chopped
- 1/2 cup warm water
- 1/3 cup ouzo (our favorite has a prominent, black #12 on the label)
- 1/2 cup crumbled feta
- 1/2 cup kalamata olives, pitted and coarsely chopped
- zest of 1 lemon
- 1 pound peeled and deveined medium shrimp
- salt and freshly ground black pepper, to taste
- 1/2 cup slivered, fresh basil leaves
- chive flowers for garnish (optional)
- Partially cook short grain brown rice in a rice cooker or saucepan using 1/2 cup less liquid than called for on the package. Cook for about 10 minutes less than the package directs, leaving the rice slightly under-cooked. (If you are using a rice cooker, use the white rice instead of brown rice setting.)
- Add tomatoes to the bowl of a food processor or blender pitcher and pulse until nearly pureed, leaving some small pieces; reserve.
- Heat olive oil in a large skillet over medium heat. Add shallots; cook and stir until slightly softened, about 2 minutes. Add partially cooked rice; cook and stir to coat with olive oil, about 1 minute. Add warm water and ouzo; stir until absorbed, about 3 minutes. Add pureed tomatoes; cook and stir until tomato has softened and liquid is absorbed, about 3 minutes. Add feta, kalamata olives, and lemon zest; cook and stir until feta has melted, about 1 minute. Add shrimp; cook and stir until shrimp is pink and cooked through, about 3 minutes. Check flavor; add salt and freshly ground black pepper to taste.
- Transfer to serving platter and sprinkle with fresh basil and chive flowers if desired. Serve.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe