Shrimp Risotto with Chive Gremolata

By á-4131

11 pointsplus

Ingredients

• For the Shrimp Stock-
• 1 lb. medium shrimp
• 2 cups water
• 1 1/2 cups chicken broth
• 1 cup chopped leek greens (tops)
• 9 black peppercorns
• 4 fresh parsley sprigs
• 2 bay leaves
• For the Risotto-
• 2 Tbsp. unsalted butter
• 1 cup chopped leeks
• 1 cup Arborio rice
• 3/4 cup dry sherry
• 1 cup frozen peas
• 1 tsp. kosher salt
• 1/4 tsp. cayenne pepper
• 1/2 tsp. ground nutmeg
• 2 Tbsp. unsalted butter
• 2 Tbsp. grated Parmesan cheese

Preparation

Step 1

Peel and devein shrinp; set shrimp aside. Place shells and remaining stock ingredients in a saucepan and bring to a boil. Reduce heat to medium-low and simmer stock for 10 minutes. Strain stock through a colander into a bowl; discard solids. Return stock to saucepan over low heat.
2

Melt 2 Tbsp. butter in a sauté pan over medium heat. Add leeks; sauté 2 minutes, then stir in rice and sauté 2 minutes. Do not allow rice or leeks to brown.
3

Deglaze pan with sherry, stirring frequently until liquid evaporates. Add 1/2 cup at a time until all stock is used and rice is tender, 20-25 minutes.
4

Stir in the peas and shrimp and cook until shrimp are pink and firm, about 5 minutes. Season risotto with salt, cayenne and nutmeg.
5

Off heat, add butter and Parmesan. Garnish with Chive Gremolata (see recipe below).
6

Chive Gremolata
7

3 strips thick-sliced bacon, diced
8

2 Tbsp. snipped fresh chives
9

2 Tbsp. minced lemon zest
10

1/2 tsp. minced garlic
11

Salt to taste