Ingredients
- 3 cups chicken stock
- One 28-ounce can diced tomatoes
- 1 pound large shrimp (25/30 count), peeled, deveined, tail on
- 5 tablespoons olive oil
- 2 teaspoons crushed red pepper flakes, plus more for garnish, optional
- Kosher salt and freshly ground black pepper
- 1 medium onion, diced
- 2 cups arborio rice
- 4 cloves garlic, minced
- 1/4 cup vodka
- 1/2 cup fresh parsley leaves, minced
- 2 tablespoons butter
- Grilled bread, for serving
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