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Shrimp Risotto with Chive Gremolata

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Rate this recipe 4.6/5 (10 Votes)

Ingredients

  • For the Chive Gremolta:
  • For the Shrimp Stock-
  • 1 lb. medium shrimp
  • 2 cups water
  • 1 1/2 cups chicken broth
  • 1 cup chopped leek greens (tops)
  • 9 black peppercorns
  • 4 fresh parsley sprigs
  • 2 bay leaves
  • For the Risotto-
  • 2 Tbsp. unsalted butter
  • 1 cup chopped leeks
  • 1 cup Arborio rice
  • 3/4 cup dry sherry
  • 1 cup frozen peas
  • 1 tsp. kosher salt
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. ground nutmeg
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. grated Parmesan cheese
  • 3 strips thick-sliced bacon, diced
  • 2 Tbsp. snipped fresh chives
  • 2 Tbsp. minced lemon zest
  • 1/2 tsp. minced garlic
  • Salt to taste

Details

Adapted from tastebook.com

Preparation

Step 1

1.Peel and devein shrinp; set shrimp aside. Place 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.
2.Melt 2 Tbsp. butter in a sauté pan over medium heat. Add leeks; sauté 2 minutes, then stir in rice and sauté 2 minutes. Do not allow rice or leeks to brown.
3.Deglaze pan with sherry, stirring frequently until liquid evaporates. Add 1/2 cup at a time until all stock is used and rice is tender, 20-25 minutes.
4.Stir in the peas and shrimp and cook until shrimp are pink and firm, about 5 minutes. Season risotto with salt, cayenne and nutmeg.
5.Off heat, add butter and Parmesan. Garnish with Chive Gremolata (see recipe below).

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