Shrimp with Risotto and Corn - Fast!

When there are presents to wrap and cookies to bake it's nice to have a meal that takes only a few minutes of active cooking time and the ingredients are already on hand in the pantry and the freezer.

Box. Bag. Can.
Box of Cheese Risotto - just add water, white wine, a tablespoon of butter
Bag of Frozen Shrimp - cleaned, uncooked, tail-on
Can of Corn - drained

Add water, wine, butter, and risotto mix to pot.
Bring to boil, lower heat, stir occasionally.

When the rice is almost cooked, pour in lots of frozen shrimp, right from the bag.

When the shrimp are pink and the risotto is al dente add corn and heat through. Season with salt and pepper. Garnish with scallions.

"The feast of the seven fishes is a tradition that Italians follow every Christmas Eve. La Vigilia or the vigil is kept with the custom of dining on 7 fish dishes as we await the birth of the savior at midnight," writes Maryann. She and Joe are hosting this fabulous Seven Fishes Feast event. I thought they might enjoy a quick yet very tasty dish to add to their bountiful buffet, so I am sending this shrimp over their way, along with wishes for a dazzling Christmas!

A funny thing happens when one totes the camera around, ready to take a photograph of the next tasty morsel...the eye starts to notice other than food-related photo opportunities, a serendipity of a food blog indeed! I am grateful for the chance to capture some images of my surroundings and to be able to share a glimpse of the beauty of Southern California with you.

Sunset over the Port of Long Beach

at Bluff Park, Ocean Blvd. Long Beach, California