Creamy shrimp risotto is simmered in seafood stock, then served with succulent shrimp, sweet green peas, and Parmesan cheese.
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Words cannot even begin to describe how thankful I am that the New Year has arrived. I spent my holiday working retail and it seems the entire Christmas season went by in a big colorful blur.
Cooking during the last few weeks time became less about taking the time to create something worth photographing and writing about and more about, “We are hungry, I’m exhausted, and I’ve got to get something on the table.” If you haven’t noticed, my blog has become woefully neglected.
With the mad Christmas rush out of the way, things seem to have calmed down a bit. I find myself having a little free time to plan meals and study new recipes. I have even gotten the opportunity to do some cooking, but I had a hard time deciding which dish should become my first post of the year. I settled on shrimp risotto because it is an elegant meal packed full of wonderful flavors.
Risotto has somehow earned a reputation for being difficult. On the contrary, risotto is one of the easiest dishes to prepare provided you are willing to give it the lovin’ and attention it needs. The trick is to add your broth a little at a time, and stir, stir, stir.
For a seafood dish like this, I prefer using homemade shrimp stock in lieu of chicken stock. If you purchase shell-on shrimp, put those shells to good use. Toss them in a stock pot of water with a few vegetables and aromatics and simmer for 45 minutes. The result is a risotto dish that is layered with so many delicious flavors.
No special prep needed for the shrimp. Simply toss them in within the last 10 minutes of cooking, along with your peas, for a complete one pot meal ready in less that 30 minutes.
Click here for instructions on how to make homemade shrimp stock.
- 4 tablespoons unsalted butter divided
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 cup Arborio rice
- ¾ cup dry sherry
- 4 cups shrimp, seafood or chicken stock*
- 1 lb. medium shrimp
- 1 cup frozen peas
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- 2 tablespoons Parmesan cheese plus more for garnish
- In a large sauté pan, melt two tablespoons of butter over medium heat.
- Add the onion and sauté for two minutes until is has begun to soften.
- Add the garlic and saute for 30 seconds.
- Add rice and sauté for another two minutes. Do not let the onions, garlic and rice brown.
- Add sherry, stirring frequently until all the liquid is absorbed.
- Add shrimp stock, a half cup at a time, stirring until all liquid is absorbed. Continue to do this until all the shrimp stock has been incorporated into the rice and the rice is tender, about 25 minutes.
- Stir in peas, salt, cayenne pepper, and nutmeg.
- Add shrimp and cook until shrimp are firm and pink, approximately 10 minutes. Remove pan from heat and add remaining 2 tablespoons of butter and Parmesan cheese.
- Garnish with additional Parmesan if desired.