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Shrimp Risotto

PREP
COOK
SERVES
TOTAL
INGREDIENTS
- 2 Tbsp. (30 ml) Hellmann's® Real Mayonnaise, divided
- 2 Tbsp.(30 ml) lime juice
- 1 Tbsp. (15ml) olive oil, divided
- 1 Tbsp. (15 ml) sweet red chili sauce
- 3/4 lb. (340 g uncooked shrimp, peeled and deveined
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 1 1/3 cups(325 ml) Arborio rice
- 1/4 cup (60 ml) dry white wine
- 1/2 Knorr® Chicken Bouillon Cube, crumbled
- 2 cups (500 ml) water
- 1 Tbsp. (15 ml) mexican crema or soured cream
- 1 Tbsp. (15 ml) grated Parmesan cheese
- ground black pepper to taste
METHOD
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Preheat oven to 350°F (180°C).
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Combine 1 Tbsp. (15 mL) Hellmann's® Real Mayonnaise, lime juice, 1/2 Tbsp. (7 mL) olive oil and red chili sauce in medium bowl; stir in shrimp. Cover and marinate 20 minutes.
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Remove shrimp from marinade, discarding marinade.Wrap shrimp in heavy-duty aluminum foil and bake 10 minutes or until shrimp turn pink. Set aside.
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Heat remaining 1/2 Tbsp. (7 mL) olive oil in large nonstick skillet over medium heat and cook shallots and garlic, stirring occasionally, until shallots are tender. Stir in rice until coated.
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Add wine and Knorr® Chicken Bouillon Cube and cook, stirring occasionally and breaking up Bouillon Cube, until wine is absorbed. Slowly add water, 1/2 cup (125 mL) at a time, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in Mexican crema, remaining 1 Tbsp. (15 mL) Hellmann's® Real Mayonnaise, cheese and pepper. Stir in shrimp. Garnish, if desired, with chopped chives and additional grated Parmesan cheese.