This succulent shrimp risotto gets a lovely smooth texture from Hellmann's® or Best Foods® Real Mayonnaise. Garnish with freshly chopped chives and Parmesan.
2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise, divided
2 Tbsp. lime juice
2 Tbsp. olive oil, divided
1 Tbsp. sweet red chili sauce
3/4 lb. uncooked shrimp, peeled and deveined
2 cups boiling water
1 Knorr® Chicken flavor Bouillon Cube(s)
2 shallots, finely chopped
1 clove garlic, finely chopped
1 1/3 cups arborio rice
1/3 cup dry white wine
3 Tbsp. margarine
1 Tbsp. Mexican crema or sour cream
1 Tbsp. grated Parmesan cheese
Ground black pepper to taste
Amount per serving
Calories from Fat180
Preheat oven to 350°.
Combine 1 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise, lime juice, 1 Tbsp. olive oil and red chili sauce in medium bowl; stir in shrimp. Cover and marinate 20 minutes.
Remove shrimp from marinade, discarding marinade.Wrap shrimp in heavy-duty aluminum foil and bake 10 minutes or until shrimp turn pink. Set aside.
Pour boiling water over Knorr® Chicken flavor Bouillon Cube(s) in measuring cup or small bowl and stir until Cube is dissolved; set aside.
Heat remaining 1 Tbsp. 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.
Add wine and cook, stirring occasionally, until wine is absorbed. Slowly add chicken broth, 1/2 cup at a time, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in margarine, Mexican crema, remaining 1 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise, cheese and pepper. Stir in shrimp. Garnish, if desired, with chopped chives and additional grated Parmesan cheese.