INGREDIENTS
3 cups
chicken stock
1 28 ounce can
diced tomatoes
1 lb
large shrimp (25/30 count), peeled, deveined, tail on
5 tbsp
olive oil
2 tsp
crushed red pepper flakes, plus more for garnish, optional
Kosher salt and freshly ground black pepper
1
medium onion, diced
2 cups
arborio rice
4 cloves
garlic, minced
1/4 cup
vodka
1/2 cup
fresh parsley leaves, minced
2 tbsp
butter
Grilled bread, for serving