Shrimp Risotto Recipe
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Category: |
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Ingredients: |
Ingredients: For the shrimp:
1 lb. medium shrimp
2 C. water
1 1/2 C. chicken broth
1 C. chopped leek greens
9 black pepper corns
2 bay leaves
For the Risotto:
2 Tbsp. unsalted butter
1 C, chopped leek whites
1 C. dry Arborio rice
3/4 C. dry sherry
1 C. frozen green peas
1 tsp. kosher salt
1/4 tsp. cayenne pepper
1/4 tsp. ground nutmeg
2 Tbsp. unsalted butter
2 Tbsp grated Parmesan cheese
Chive Gremolata:
3 strips thick-sliced bacon, diced
2 Tbsp. minced fresh chives
2 Tbsp. minced fresh parsley
1 Tbsp. lemon zest
1/2 tsp. minced garlic
Salt and pepper to taste
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Directions: |
Directions:Cook bacon until crisp; drain and cool. Combine bacon with remaining ingredients. Makes about 1/2 cup
Peel and devein shrimp. Place shells and remaining stock ingredients in a saucepan and bring to a boil. Strain. Return stock to the saucepan over low heat. Melt 2 Tbsp. butter in a sauté pan over medium heat. Add leek and sauté over medium heat; stir in rice and sauté about 2 minutes. Do not brown. Deglaze pan with sherry, stirring until liquid evaporates. Add 1/2 C. warm stock; stirring until absorbed. Continue in this manor until all the stock is used and the rice is tender. Gently stir in the shrimp and peas; cook until shrimp are pink and firm. Season to taste with salt, pepper, cayenne and nutmeg. Off heat, add 2 Tbsp. butter and Parmesan cheese. Garnish with Chive Gremolata. Serves 4. |
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