| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup heavy cream
- 1 cup canned tomatoes
- 5 cups shrimp stock, recipe follows
- 2 tablespoons unsalted butter, plus 2 teaspoons
- 1/2 cup finely minced shallots
- 1 cup arborio rice
- 1/2 cup white wine
- 4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chiffonade fresh basil leaves
- 2 tablespoons finely chopped Italian parsley leaves, plus 1/4 cup, chopped for garnish
- 2 tablespoons grated Parmesan
- 1 teaspoon minced garlic
- 12 shrimp, peeled and deveined
- 1 tablespoon olive oil
- 5 pounds shrimp shells, see Cook’s Note*
- 1 bunch leeks, cleaned, white parts, chopped
- 2 carrots, chopped
- 2 onions, chopped
- 4 shallots, chopped
- 2 clove garlic, smashed
- 3 sprigs fresh thyme leaves
- 1 cup white wine
- 15 cups cold water
- Strain, cool and refrigerate
Instructions
- For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.
- For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.
- Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.
- Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.
- In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley.
- In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.
- Yield: 14 cups
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
Reviews
Very Yummy! My Fiance and I LOVED it! I am Italian so I am use to making risotto, but I wanted to spice. This was a nice change. Instead of pureeing the shrimp and tomatoes, I chopped the shrimp separately and then added the tomatoes and heavy cream together. Then at the end added the chopped shrimp, tomato, and heavy cream mixture. So good. Wish it was a little spicy tho. But very flavorful!! I will definitely do it again. So easy and sooooo goood!
It was very good, except the salt measurement has to be wrong, too much stock and tomato sauce. If you scale these back to taste it will be great.
It was ok
This sounded good when I saw it, but it came out even better than I could have anticipated. My girlfriend and I couldn’t believe we created something that tasted so good and was so easy to make.
I am a salt lover and I agree with the person above that mentioned a possible typo in the salt measurement. We would probably start with 1 tsp and season to taste from there (if that isn’t already too much!)next time. We had to stop dinner and cook up more plain rice to mix in because we just couldn’t eat it. Besides that the recipe is good. We will probably use more basil next time as well.
My wife and I made this recipe but decided to forego the shrimp stock and used low sodium chicken stock instead. We just thought that the shrimp/fish stock would be a little too much.
It turned out great and we plan on making it again for a dinner party soon.
There was so much salt that the finished product was inedible. Perhaps there was a misprint, and the salt should have been 1/4 teaspoon and not 4 teaspoons
I followed this recipe exactly and I was delighted by the rich and creamy taste of the outcome. However, I found that the recipe for the fish stock was a bit overkill. It took a very long time fish out all of the shrimp shells. My family loved the end dish and I felt that the work paid off.
Will prepare this dish over & over again. Wonderful taste!
This one took a lot of effort and attention and the end result wasn’t really worth it. It actually tasted a lot better re-heated for lunch. It just didn’t have a lot of pizzaz in the flavor department.