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Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp
KITCHEN CONFIDANTE18Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 3 bok choy (chopped, stems and leaves divided)
- 1 shallot (. finely chopped)
- 1 slice fresh ginger
- 1 cup arborio rice
- 1/2 cup sake (or dry white wine, or substitute chicken stock)
- 3 cups chicken stock (heated)
- 13 oz. light coconut milk
- 2 Tbsp. chopped cilantro
- kosher salt
- freshly ground pepper
- 1 Tbsp. olive oil
- 1/2 Tbsp. unsalted butter
- 16 oz. shrimp (shelled and deveined)
- 1 tsp. fish sauce
- 1/2 tsp. Sriracha
- ground black pepper (freshly)
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