Amazing. This recipe is simply amazing.
We feel like we may need to repeat that again and again until you give it a go. It’s got stunning flavors that blend beautifully in the pot, creating an awesome base for the heat of our Mad Dog 357 Scorpion Pepper Pods.
Don’t believe it?
Well, to be fair, we didn’t either until we cooked it up and devoured it in minutes. This recipe for 4 is perfect for mom on Mother’s Day, but we don’t want to limit it; make it any time of the year – we’re certain it’ll go down a treat.
3 tablespoon butter, divided
1 large Onion, diced
¼ - ½ Mad Dog 357 Scorpion Pepper Pod, finely chopped ( Or any other Dried Chili)
4 cloves Garlic, minced, divided
1 cup Arborio rice
Kosher salt, to taste
4 cups Chicken broth
1½ cups Dry white wine, divided
2 each lemon, juiced
2 tablespoons fresh parsley, chopped (plus more for garnish)
1 pound Shrimp, peeled and deveined
1 cup Parmesan, freshly grated
Melt 1 tablespoon of butter in a deep skillet or a pot over medium heat. Add the onion and cook for 5-6 minutes, until softened. Add the chopped Mad Dog 357 Scorpion Peppers and 1 garlic clove and cook for 30-60 seconds until fragrant.