So I had to try. It’s this recipe:
The only difference I couldn’t get frozen peas – had to use canned. I drained them off and mixed them in. Again no photos – we were hungry. But it turned out spectacularly. This time I used low sodium chicken stock, and real Arborio rice. Plus this time around I had julienne red bell pepper.
The process is to saute the shrimp shells and then add the stock and simmer for 20 minutes.
Strain out the shells and set the stock aside. Heat an oven to 375F to 400F – your oven may vary.
Slice up your favorite sausage – I used the hot sausage from Trader Joe’s but all you need is two links sliced up. Heat some olive oil in a large pan and cook the sausage in that oil. Then add some chopped onion, let that soften for about three minutes and then garlic and finally the Arborio rice. Get it well coated with that flavorful oil. Then in goes the reserved stock. Layer the shrimp over the top and lay out the julienne peppers and into that hot oven for 20 minutes. In my case it was fully cooked when it came out and the shrimp wasn’t tough – it was tasty.
And the thing about this dish, I did not add any salt whatsoever. But it was flavorful – I got the spiciness from the sausage, the sweetness of the shrimp and the pepper. It was awesome. You should give it a try.