It was a Sunday afternoon, last Sunday afternoon.
We shopped, then shopped some more. My mother splurged on presents for the children in the family the way only a grandmother does. We came home, made tea, and enjoyed gluten-free chocolate chip cookies.
We talked, joked, and laughed as a family.
I started my Shrimp and Pea Risotto as my mom and my daughter read a French book about the seasons then Maya went to play. John did some work on his computer.
I stayed in the kitchen lovingly tending to my dinner.
By eight o’clock the risotto was ready, smelling of seafood and citrus. We gathered again around the table, this time dimly candlelit with eerie, shadowy flames.
Silence fell upon us as we each wholeheartedly focused on our own bowl of warm and steamy Shrimp and Pea Risotto.
It was a delicious meal.
Shrimp and Pea Risotto
- 1 (28-ounce) can diced tomatoes
- 3 large garlic cloves
- 4 tablespoons olive oil
- 2 ounces butter
- 2 cups water
- 2 bay leaves
- Sea salt and freshly ground pepper
- 2 cups brown rice
- 1 cup peas
- 1 pound medium shrimp, peeled and deveined
- Juice of 1 lemon
Reduce the diced tomatoes and garlic to a sauce using a food processor.
Place the sauce in a large pot and add the olive oil, butter, water, and bay leaves. Season with salt and pepper and bring to a boil over medium-high heat.
Add the rice and peas.
Reduce the heat to low and simmer for 30 minutes. Add the shrimp and cook for another 10 to 15 minutes. Mix in the lemon juice.