Shrimp risotto with chive gremolata
By clbrosnan
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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