Summer #13…Creamy Shrimp & Crab Risotto 

We had lots of home improvement projects on our list today so this was the perfect dinner…easy to put together…and after a full day of labor this was a very filling meal…if you do not like seasfood you could easily change it out to chicken….enjoy!

Creamy Shrimp & Crab Risotto
3½ cups reduced sodium chicken broth, warmed

1½ cups Arborio rice

1½ tablespoons Garlic Garlic™ Seasoning **

1 pound (51-60 count) raw shrimp, peeled and deveined

1 (8 ounce) package flaked imitation crab, broken apart

1 cup half & half

1 packet Creamy Crab Cheese Ball Mix **

½ cup grated Parmesan cheese, optional

**Order at


Preheat oven to 350°F. In a greased 13×9-inch baking dish, combine first 5 ingredients.

Bake, covered, 50-60 minutes or until liquid is absorbed. Meanwhile, in small bowl, whisk together half & half and Creamy Crab Cheese Ball Mix.

Remove risotto from oven. Stir in creamy crab sauce and cheese; stir until cream. Salt and pepper as desired.

Makes 6 servings OR 4 servings + 2 leftover servings. Serve with green salad.Make ahead & freeze: Combine rice, Garlic Garlic™ Seasoning, shrimp and crab in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
For remix Seafood Risotto Rice Soup recipe: Place 2 servings of risotto (2 2/3 cups) in a storage container. Refrigerate up to 2 days.


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