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Shrimp Risotto with Chive Gremolata

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


For the Stock:
Shells from 1 lb. medium shrimp
2 cups water
1-½ cups chicken broth
1 cup chopped leek tops
9 black peppercorns
4 parsley sprigs
2 bay leaves
For the Risotto:
1 lb. medium shrimp, peeled & deveined (save the shells for the stock)
4 tbsp. unsalted butter, divided
1 cup leaks, chopped
1 cup arborio rice
¼ cup dry sherry
1 cup frozen peas
1 tsp. kosher salt
¼ tsp. cayenne
¼ tsp. ground nutmeg
2 tbsp. Parmesan cheese, grated
For the Gremolata:
3 strips thick-sliced bacon, diced
2 tbsp. chives, snipped
2 tbsp. parsley, minced
1 tbsp. lemon zest
½ tsp. garlic, minced
salt to taste
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Nutrition Facts

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Make the gremolata ahead of time by sauteing the bacon in a skillet over medium-high heat until crisp, about 5 minutes. Drain and cool. Combine the bacon with the chives, parsley, lemon zest, garlic and salt, then put aside until ready to serve. Combine all the ingredients for the stock in a medium saucepan, and bring to a boil. Reduce heat to medium-low, then simmer for 10 minutes. Strain the stock into a bowl, discarding solids. Return the stock to the saucepan, and keep simmering over low heat. Melt 2 tbsp. butter in a skillet over medium heat. Add the leeks, saute for 2 minutes or so, then stir in the rice, and saute until opaque, about 2 more minutes. Stir in the sherry, raise the heat to s brisk simmer, and stir until most of the liquid has evaporated. Add 1/2 cup of the stock, and stir until absorbed. Continue adding stock in this manner until all has been absorbed, and the rice is tender, about 20-25 minutes. Stir in the peas and the shrimp and cook until shrimp are pink and firm, about 5 minutes. Season the risotto with salt, cayenne and nutmeg. Off heat, stir in the butter and Parmesan, then garnish with the gremolata

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