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    Shrimp Risotto with Chive Gremolata

    560
    Shrimp Risotto with Chive Gremolata
    • 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


    Nutrition