I’ve been itching to share this Shrimp Risotto recipe with you all because it’s one of the greatest things I’ve prepared all summer.
This risotto is cooked using a handmade shrimp stock flavored with shrimp shells, garlic, black pepper, bay, and thyme. The stock will boil for approximately an hour, filling your house with an alluring seafood aroma while it cooks.
In a manner similar to my other risotto recipes, all of this taste is gradually ladled into the rice. The shrimp are tossed in during the last few minutes of boiling to keep them delicate. If you like shrimp, this risotto is a must-try.
How to Make Shrimp Stock
Peel and devein a pound of big shrimp to create shrimp stock. After that, the shrimp shells are sautéed in olive oil with garlic cloves, black peppercorns, thyme sprigs, and bay leaf. Simmer for 1 hour after adding water. Finally, strain out all of the solids. You now have a delicious shrimp stock!
Shrimp stock is surprisingly simple to create and adds a lot of flavor to this risotto.
How to Make Risotto with Shrimp
To create shrimp risotto, begin by sautéing onion, garlic, and lemon zest in butter and olive oil. Stir in the risotto rice and simmer for a few minutes in the fat. The pan is then deglazed with dry white wine.
At this point, add the shrimp stock a ladleful at a time to the rice. Stir the rice after each addition and let it absorb the liquid thoroughly. This method gradually cooks the rice while extracting the starch to make a creamy sauce.
Stir in the uncooked shrimp and cook for 2 minutes after the last addition of shrimp stock. The risotto is finished with butter, lemon juice, Parmesan cheese, and chopped chives.
What to Serve with Shrimp Risotto?
This shrimp risotto is filling enough, but it would also go well with some crusty garlic bread or something fresh and green. A colorful side salad, sautéed asparagus, and wilted spinach or Swiss chard are all good possibilities.
Try the dry white wine you used in the risotto (Sauvignon Blanc or Pinot Grigio), a crisp lager, or a refreshing cocktail like an Aperol Spritz or Gin & Tonic as a beverage match.
Shrimp Risotto Recipe
For the shrimp stock:
- 1 tablespoon olive oil
- Shells from 1 pound large shrimp (16-20 shrimp)
- 3 garlic cloves, peeled and smashed
- 8 black peppercorns
- 2 thyme sprigs
- 1 bay leaf
- 7 cups water
For the risotto:
- 1 tbsp olive oil (extra virgin)
- 3 tbsp unsalted butter (divided)
- 1/2 medium sliced yellow onion
- 2 minced garlic cloves
- 4 lemon zest strips Kosher salt
- 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio preferred)
- 1 cup arborio rice (risotto rice)
- 1 pound large shrimp, deveined (16-20 shrimp), shells removed and used for stock
- 1/3 cup grated Parmesan cheese plus additional for sprinkling
- 1 teaspoon lemon juice, plus more if necessary
- ground black pepper, freshly ground
- 1 tablespoon finely chopped chives (for garnish)
- Make the shrimp stock first. In a medium saucepan over medium-high heat, warm the olive oil. Cook, stirring periodically, until the shrimp shells are brilliant red (approximately 2 minutes), then add the garlic, black pepper, thyme, and bay leaf. Add water, boil, then reduce to a low heat and simmer until reduced by 1/4 (approximately 1 hour). Return the shrimp stock to the pot after straining. Warm over low heat.
- Warm 1 tablespoon olive oil and 1 tablespoon butter in a large, heavy-bottomed pot over medium heat. Cook until the onion is soft but not browned (5 to 6 minutes), adding a pinch of salt as needed. Add the garlic and lemon zest after 3 minutes. Cook for 2 minutes with the rice, add the white wine and cook for 1 more. Cook, stirring regularly, until all of the liquid has been absorbed, adding 1 cup of heated shrimp stock and a pinch of salt. Continue adding 1/2 cup heated shrimp stock at a time, waiting until the stock is absorbed before adding more, and stirring continuously to prevent the bottom from burning. Continue cooking until the rice is tender but firm, about 30 – 35 minutes. You may not use the entire amount of shrimp stock.
- Stir in shrimp and heat until cooked through (approximately 2 to 3 minutes) with the last addition of liquid. Remove the risotto from the heat, and toss in the Parmesan cheese, 2 tablespoons butter, and lemon juice. Season with salt, black pepper, and lemon juice to taste.
- To serve, ladle risotto into a shallow bowl and sprinkle with chopped chives, Parmesan cheese, and a couple of grinds of black pepper.