Rock shrimp
make tasty dish

These dishes were prepared by Chef Mariano Lalica of Meritage Restaurant on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site,


Rock Shrimp and Wild Mushroom Risotto

3 cups arborio rice
2 tablespoons extra virgin olive oil
1 tablespoon chopped shallots
1 tablespoon chopped garlic
2 cups rock shrimp, shelled and cleaned
2 cups sliced assorted fresh mushrooms
1-1/2 cups diced asparagus
1 cup white wine
2 cups shrimp or chicken stock
1 cup heavy cream
1 cup shredded Parmesan cheese
2 tablespoons butter
Salt and pepper, to taste
Parsley, for garnish
Deep-fried garlic chips for garnish, optional

Bring a large pot of salted water to a boil. Add rice and boil 11 minutes; drain and cool.

Heat olive oil in a pan; add shallots and garlic. Sauté 30 seconds. Add shrimp and sauté 2 minutes. Remove shrimp from pan, add mushrooms and asparagus; sauté 1 minute. Add wine and deglaze pan. Add shrimp stock, precooked rice and cream; simmer 5 minutes.

Add Parmesan cheese, cooked shrimp and butter. Season with salt and pepper. Garnish with parsley and garlic chips; serve immediately. Serves 4.

Nutritional information unavailable.

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