I’ve made a decision. I am going to redefine the word “rich”.
When I was a kid, we didn’t have a lot of money, on our best months we lived pay check to pay check. I vividly remember standing in line at a Stater Brothers Market as my mother rapidly added the groceries in her head, factoring in coupons, putting back items and trying to feed ten mouths for the month with a thin envelope of cash. I remember thinking I would be rich if I could go to the grocery store and buy anything I wanted.
As I got older I though this was funny, how small my definition of rich was. But why not? Why is rich defined by excess, yachts and handbags that cost 10 grand? I’m going back to my 10 year old definition. We are rich. We have a refidgerator full of groceries, warm beds, we can turn on the heat and air on a whim, and our kids have several pairs of shoes. In many, many, parts of the world, that is rich. Who cares about billon dollar Hampton Hideaways, Rolls Royce and Hermes bags, we have well fed families!
So, in honor of our new found wealth, I have decided to start a Cheap Eats category as a way to expand the limited resource that is our grocery dollars. I’m in the process of making the switch from Director at my previous company, to freelance stay at home mom and I’ve had to adjust the budget, but I still want to eat great food. I don’t want to add two jars and some meat to a crock pot, I want to eat well, but I want it well priced.
Cheap Eats will be food that’ll be fancy enough for company, cheap enough for a budget, and include real-life ingredients with minimally processed foods. I hope you love these Rich People Dishes as much as I do, and never forget to be grateful for all that we have. Check us out, we ‘re rich!
Avocado Risotto with Beer Butter Shrimp
For The Risotto:
- 4 cups chicken broth
- ¼ cup grated Parmesan cheese
- 3 tbs heavy cream
- 1 large avocado, chopped (skin and seed discarded)
- 6 tbsp unsalted butter
- 2 Tbsp vegetable oil
- 2 tbs chopped shallots
- 3 cloves of garlic, minced
- 1 1/2 cups arborio rice
- 1 cup Wheat Beer, plus 2 tbs, divided
- ½ tsp black pepper
- ½ tsp salt
- 2 tbs chopped chives
For The Shrimp:
- 1 cup wheat beer
- 3 tbs butter
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1lb raw shrimp, peeled and deveined
- Place the chicken broth in a saucepan and bring to a mild simmer, keeping to warm, but not boiling.
- In a food processor or blender add the cream, parmesan and avocado, process until smooth, set aside.
- In a separate pot, add the butter and allow to melt over medium heat. Add the shallots and oil, cook until transparent, but don’t allow to brown. Add the garlic and cook until you can smell it, about 20 seconds
- Stir in the rice, cooking until the rice is completely coated with butter and it smells slightly nutty, don’t allow to brown. About 2 minutes.
- Add 1 cup of the beer and cook until the pan begins to dry, stirring frequently. About 6 minutes.
- Add about ½ cup of broth into the rice. Stir frequently until the rice is almost dry, and then add another ½ cup and repeat. This process should take about 20 minutes. Don’t leave the risotto while it’s cooking, the rice on the bottom of the pan burns easily. (if you run out of broth, just use hot water the same way you would broth)
- Once your risotto is cooked through (taste it to verify that the rice is cooked and not crunchy), turn heat to low and add the avocado mixture, 2 tbs beer and salt and pepper to taste. Risotto should be soft and wet, not dry like typical rice. It should be firm enough to be served as a side on a plate, but soft enough to jiggle when the plate is shaken.
- To make the shrimp, add 1 cup beer to a sauce pan over medium high heat, reduce by about half, add the butter and stir until melted. Whisk in the chili powder, smoked paprika, garlic powder, salt and pepper. Add the shrimp and cook until shrimp have turned opaque in the center, about 3 to 5 minutes. Use a slotted spoon to remove shrimp from the cooking liquid.
- Plate risotto, top with shrimp and sprinkle with chopped chives.
Copyright Ã�Â© TheBeeroness.com
Note about the chicken: If you have never roasted a chicken, you should start. It’s fairly easy to buy a whole roasting chicken for about $1 to $2 a pound. They are cheap, healthy and easy. For a step by step on how to roast a chicken, check out my How To Roast A Chicken post.
Cheap Eats: Roasted Chicken, Green Beans and Potatoes Feeds 4 for $10