Shrimp Risotto

By amt2mf

Nutritional Information: calories 443, total fat 18g, saturated fat 10g, cholesterol 214mg, sodium 999mg, carbohydrates 30g, fiber 3g, protein 32g

Ingredients

• Stock:
• 1 lb medium shrimp
• 2 c water
• 1 1/2 c chicken broth
• 1 c leek greens
• 9 black peppercorns
• 4 sprigs parsley
• 2 bay leaves
• Risotto:
• 2 T unsalted butter
• 1 c leek whites
• 1 c dry arborio rice
• 3/4 c dry sherry
• 1 c frozen green peas
• 1 t kosher salt
• 1/4 t cayenne pepper
• 1/4 t ground nutmeg
• 2 T unsalted butter
• 2 T grated parmesan
• Gremolata:
• 3 slices thick-sliced bacon, diced
• 2 T minced fresh chives
• 2 T fresh parsley
• 1 T minced lemon zest
• 1/2 t minced garlic
• salt

Preparation

Step 1

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 med-low and simmer stock for 10 min. Strain stock through a colander into a bowl; discard solids. Return stock to saucepan over low heat.

2. Melt 2 T butter in a saute pan over med heat. Add leek whites; saute 2 min, then stir in rice and saute 2 min more. Do not allow rice or leeks to brown.

3. Deglaze pan with sherry, stirring until liquid evaporates. Add 1/2 cup 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 min.

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

5. Off heat, add 2 T butter and the parmesan.

Gremolatta:
6. Cook bacon in a skillet over med-high heat until crisp about 5 min; drain and cool. combine bacon with chives, parsley, zest, garlic, and salt. Garnish risotto.