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Coconut Shrimp Risotto
- 1 tablespoon olive oil
- 1 cup arborio rice
- 1 cup dry white wine
- 1 14 ounce can coconut milk
- 1 cup diced canned tomato
- 1 pound raw shrimp, peeled and diced into 1/2 inch pieces
- 1/4 teaspoon red pepper
- 1 cup shredded coconut
- 1/4 cup fresh chopped parsley
- DirectionsHeat olive oil in medium pot over medium-high heat. . Add rice and cook, stirring occasionally, about 2 minutes.
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