Dirty Shrimp Risotto Recipe

Made this last night, easy and quick, mmm. This is a great way to cook shrimp as it’s hard to overcook them, and they absorb all the flavors of the rice. I call it “Dirty” rice because this batch ended up with a nice grey-brown color, but YMMV…

Ingredients:

  • 1 bag frozen, EZ-Peel shrimp, 24-30 count (preferable western hemisphere like Belize)
  • 1 cup rice (I used Jasmine, anything should work)
  • 2 cups chicken stock
  • 2 tbsp white wine
  • 1 peeled carrot
  • 1/2 peeled red onion
  • 3-4 cloves peeled garlic
  • 1 stalk celery
  • 1 Jalapeño pepper
  •  2 tsp. black peppercorns
  • 1 tsp.  caraway seeds
  • 1 tsp. sea salt
  • 1 tsp. ground cayenne pepper
  • 2 tbsp. oil of your choice

Rinse the shrimp briefly under cold water and allow to thaw. The bag says run continuously under cold water until thaw. Great advice;  way to conserve water. When they’re ready, peel off and chuck the skins.

Dice the veggies into small pieces.

Mortar/pestle the spices into a coarse mixture.

Heat up the oil in a heavy pot on medium-low heat. Let the oil get really hot, then throw in the veggies. Stir them until they caramelize.

Pour in white wine to de-glaze. Add rice and continue stirring until wine is absorbed and stuff starts to sizzle again.

Pour the chicken broth slowly, a little at a time, stirring continuously, over a 15-18 minute period. Test the rice occasionally, it should get tender yet firm, creamy and maybe a little crunchy.

Turn heat on low, toss in the shrimp, and cover for 5 minutes.

Serves 4.

Author: empireoflight

I'm a professor, artist, and designer living and working outside Buffalo, NY. I love chess, cooking, and ice hockey (even though I can't skate).

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