Shrimp & Spinach Risotto

• 1/2 C Dry White wine (or broth or water or whatever)
• 1/2 C Water
• 1 Bay leaf
• 12 oz Shrimp in shell, cooked, liquid reserved
• 2 T Olive Oil
• 1/4 C Shallots, minced
• 1 small clove Garlic, minced
• 1 bag pre-washed baby Spinach
• 1 C Arborio rice
• Chicken stock - enough to make 3 C liquid when added to shrimp stock

Bring wine, water and bay leaf to boil, add shrimp, cook until done. Reserve liquid and shell shrimp. Turn on rice cooker and heat olive oil - add shallots and garlic, cook until soft. Add rice and toss in oil to coat, cook for a few minutes until rice has white spot at center. Add spinach and toss for a few minutes to take the raw edge off, add stock and close lid. Stir several times, when rice cooker switches to Keep Warm, add shrimp and stir to combine.

Grilled Shrimp

Soak wooden skewers in water for an hour. Rinse shrimp (in shell) and devein. Put the shrimp in a bowl and add olive oil, salt and pepper – toss shrimp to coat. Put the shrimp on skewers and heat grill (I am doing this on the George Foreman, but it should work on any grill.) – grill for 3-5 minutes, the shrimp are done when they are opaque white.