Moonshae Shrimp Rice

 

 

4 cups Fish or Seafood Stock (Use Vegetable or Chicken Stock if you can't find the other)

1/4 teas. Saffron Threads, optional

2 table. Olive Oil

1 White or Yellow Onion, finely chopped

Salt, to taste

1 1/2 cups Arborio Rice

1/4 cup Dry White Wine, room temperature

12 oz. Shrimp (shelled, deveined) (using extra large shrimp, around 21 to 25 shrimp per lb.)

12 oz Sea Scallops, dried

2 table Butter, unsalted

3 table Chives, chopped for garnish

In a saucepan over medium heat, bring the stock to a simmer then lower the heat to low to keep warm. 

In a small bowl mix about 1/2 cup of the warmed stock with the saffron. Stir until the liquid is colored, set aside and reserve until needed for the shrimp and scallops.

In a large saucepan over medium heat, warm the oil and add in the onion with a little salt. Cook, stirring frequently until the onions are soften - about 4 minutes. Add the rice and cook until the edges of the rice turn translucent - about 2 to 3 minutes. Add in the wine and adjust the heat setting to medium-low. Cook rice stirring frequently until the wine is absorbed into the rice - about 5 minutes. Add in 1 cup of the warm stock and cook stirring frequently until the rice absorbs the stock - about 5 minutes. Repeat this process twice more adding 1 cup of the stock each time and the stock is absorbed into the rice.

Sprinkle the shrimp and scallops lightly with salt and add them to the rice. Cook, stirring occasionally for 2 minutes. Add the reserved saffron stock and cook until the rice absorbs the stock, stirring frequently. The rice should become tinted yellow, fragrant and al dente. The shrimp and scallops should be cook though and opaque. 

Add in the butter to the pan and stir until it's melted into the rice. Taste to adjust seasoning. Adjust consistency with additional stock if necessary - stirring until the rice absorbs the stock.

Serve warm topped with chives.

Source: D&D Heroes Feast