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Coconut Shrimp Risotto


Coconut Shrimp Risotto Recipe

Ingredients:
  • 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.
Directions:
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