Stuffed Shrimp / Crabmeat / Smoked Red & Green Bell Peppers / Yellow Onions / Pesto Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Shrimp

   Preheat the oven to 375°F (190°C). In a bowl, combine the crabmeat, smoked red and green bell peppers, yellow onion, and pesto. Mix well and season with salt and black pepper.

2. 2

   Stuff the Shrimp

   Take each shrimp and gently fill it with the crabmeat mixture. Place the stuffed shrimp on a baking dish and drizzle with olive oil. Bake for 15-20 minutes or until the shrimp are cooked through and opaque.

3. 3

   Make the Risotto

   In a saucepan, heat the chicken or vegetable broth over low heat. In another pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until translucent.

4. 4

   Cook the Risotto

   Add the Arborio rice to the onion and garlic mixture, stirring for 1-2 minutes until the rice is lightly toasted. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more, until the rice is creamy and al dente (about 18-20 minutes).

5. 5

   Finish the Risotto

   Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Remove from heat and let it sit for a couple of minutes.

6. 6

   Serve

   Plate the risotto and top with the stuffed shrimp. Garnish with fresh basil and serve immediately.