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Shrimp Risotto


Most risotto recipes call for an Italian, short-grain rice called arborio. It should be easy to find in the same aisle as all the other rice at your store.

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  • 1 lb. medium shrimp
  • 2 C water
  • 1 1/2 c low-sodium chicken broth
  • 1 c chopped leek greens
  • 9 black peppercorns
  • 4 fresh parsley sprigs
  • 2 bay leaves
  • 2 T unslated butter
  • 1 c chopped leek whites
  • 1 c dry short grain arborio rice
  • 3/4 c dry sherry
  • 1 c frozen green peas
  • 1 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground nutmeg
  • 2 T unsalted butter
  • 2 T grated Parmesan
  • 3 strips thick sliced bacon, diced
  • 2 T minced fresh chives
  • 2 T minced fresh parsley
  • 1 T minced lemon zest
  • 1/2 tsp minced garlic
  • salt and pepper to taste


Cooking time 45mins


Step 1

PEEL and devein shrimp; set shrimp aside. Place shrimp 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.

MELT 2 T butter in a saute pan over medium heat. Add leek whites and saute 2 minutes. Stir in ric and saute 2 minutes more. DO NOT allow rice or leeks to brown.

DEGLAZE pan with sherry, stirring until liquid evaporates. Add 1/2 c of warm stock; stir until absorbed. Continue adding stock 1/2 c at a time until all stock is used and rice is tender, 20-25 minutes.

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

OFF HEAT, stir 2 T butter and the parmesan.

GARNISH with chive Gremolata.

Cook bacon in a skillet over medium-high until crisp, about 5 minutes; drain and cool.
Combine bacon with chives, parsley, zest, garlic, and salt.

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