Shrimp Risotto with Chive Gremolata

580
Shrimp Risotto with Chive Gremolata

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  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • 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

Directions

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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