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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