California Central Coast Recipes
Shrimp Risotto has got to be one of our favorite seafood entrees. The tastiness of the sweet shrimp cooked with a trito-based seafood broth is so delectably delicious it practically digests by itself. The secret is to shell and de-vein the shrimp up-front and use the shells to make a seafood broth to use when you make the risotto. See my blog Risotto - Rice Italian Style!
and recipe Easy Seafood broth
This recipe calls for a little red hot pepper flakes. Depending on your personal tastes and mood that day, you can make it with a mild "kick", or real spicy. Don't be afraid to experiment, but be aware that the hotter you go, the sweetness of the shrimp might be overwhelmed -and you don't want to do that!
If available, try to buy the Wild White Mexican shrimp that are often available to us fresh here on the California Central Coast. They're exceptionally sweet if prepared correctly! Otherwise, good quality Tiger Shrimp work well too.
Preparation time: 15 minutesCooking time: 45 minutes
8 Cups Easy Seafood broth , hot
1-1/2 pounds Tiger Shrimp or Wild White Mexican Shrimp , shelled and deveined
3 Tablespoons Extra-virgin Olive oil
1 Cup White onion , chopped
4 Medium cloves Garlic , chopped
1/2 Cup Dry white wine
1/8 to 1/4 teaspoons Hot pepper flakes
2 Tablespoons Unsalted butter
1 Tablespoons Extra-virgin olive oil
2 Cups Arborio rice
Salt to taste
Freshly cracked black pepper to taste.
1/2 Cup Italian parsley , chopped
1 Reserve about one quarter to a third of the shelled shrimp and keep them whole for garnish. The rest of the shrimp, cut into three pieces each.
2 In a large sauce pan, heat up the broth to just below boiling temperature. Keep on low heat on a burner nearby with a ladle to add the broth gradually to the cooking risotto.
3 In a large stockpot, add the olive oil to the pan and heat over medium-low heat. Add the onions and saute until softened. Add in the garlic and cook until fragrant.
4 Add in all of the shelled shrimp and saute until the shrimp turn pink on all sides.
5 Add in the pepper flakes.
6 Add in the wine and deglaze. Let cook for a minute or so. Then take off burner. Pick out the whole shrimp and keep separate.
7 Carefully remove all the cut-up shrimp to a separate plate and cover to keep warm. (This will be added back later.)
8 Add the butter to the large stockpot and let melt over medium-low heat. Add in the tablespoon of olive oil. Swirl both together.
9 Add in rice and stir quickly and throughly to combine with butter and oil. When rice looks dry and white, add in two cups of seafood broth and stir with a wooden spoon until broth is absorbed by the rice.
10 Continue to add as much broth as needed a half cup or so at a time, stirring constantly. This process should take about eighteen minutes from the first time the broth was added. (Set a timer to help gauge time.)
11 After about eighteen minutes, rice should be getting to be creamy and tender, but still tender when bitten.
12 Stir the rice, aggressively against the sides of the pot. (This will intensify the creaminess.)
13 Add the cut shrimp mixture that's been set aside to the risotto, stir and let heat through a couple of minutes.
14 Add in the parsley and stir thoroughly. Correct seasonings to personal taste. Remove from heat.
15 Serve on individual dinner plates, with a few of the reserved whole shrimp on top of each portion for garnish.
Shrimp Risotto is a mild dish with subtle flavors. A wine with good acidity is recommended.
This risotto goes very well with a fragrant white wine with good acidity and citrus aromas such as a Pinot Grigio.