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Shrimp Risotto with Chive Gremolata

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Shrimp Risotto with Chive Gremolata 0 Picture

Ingredients

  • For the Stock:
  • Shells from 1 lb. medium shrimp
  • 2 cups water
  • 1-1/2 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
  • 1/4 cup dry sherry
  • 1 cup frozen peas
  • 1 tsp. kosher salt
  • 1/4 tsp. cayenne
  • 1/4 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
  • 1/2 tsp. garlic, minced
  • salt to taste

Details

Servings 4

Preparation

Step 1

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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