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Shrimp risotto with chive gremolata

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Ingredients

  • For the Shrimp Stock
  • 1 lb medium shrimp
  • 2 c water
  • 11/2 c chicken broth
  • 1 c leek greens, chopped and rinsed
  • 9 black peppercorns
  • 4 fresh parsley sprigs
  • 2 bay leaves
  • For the Risotto
  • 2 T unsalted butter
  • 1 c leek whites, chopped and rinsed
  • 1 c arborio rice
  • 3/4 c dry sherry Shrimp stock
  • 1 c frozen peas
  • Prepared shrimp
  • 1 t kosher salt
  • 1/4 t cayenne
  • 1/4 t ground nutmeg
  • 2 T unsalted butter
  • 2 T Parmesan, grated

Details

Servings 6

Preparation

Step 1

Peel and devein shrimp, reserving the shells. Place shells and remaining stock ingredients in a saucepan and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Strain through a colander into a bowl, discard solids. Return stock to saucepan over low heat.

Melt 2 T butter in a sute pan over med heat. Add leeks, saute 2 minutes then stir in rice and saute 2 minutes. Do not allow leeks and rice to brown. Deglaze with sherry, stirring frequently until liquid evaporaes. Add 1/2 cup of warm shrimp stock and stir until absorbed. Continue adding stock 1/2 c ata a tiem, until all stock is used and rice is tender 20-25 minutes.

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

Off heat, add butter and parmesan
Garnish with chive and bacon gremolata.

Chive and Bacon Gremolat

3 strips thick sliced bacon diced
2 T snipped fresh chives
2 T minced fresh parsley
1 T lemon zedt, minced
1/2 t garlic minced
salt to taste

Saute bacon in a skillet over medium-high heat until crisp, about 5 minutes; drain and cool. Combine bacon with remaining ingrdients.

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