Shrimp Risotto

I know, there should be more shrimp on the plate

As I said before, risotto is such an easy dish to make and it seems so fancy.

This particular one does need a few special ingredients. The shrimp must be high quality and no smaller than 22-28 count per pound. The stock is made from shrimp heads. It can be made from the shells, but the flavor will never be the same. Fresh peas can be substituted for frozen if you have them. Aside from that everything else is fairly standard.

Shrimp Risotto

  • 1 1/2 lbs shrimp 16-20 count works best
  • 1 quart shrimp stock
  • 1 1/2 cups aborio rice
  • 1 medium red onion diced fine
  • 4 cloves garlic minced
  • 1 cup dry white wine
  • 12 ounce bag frozen peas
  • 2 tbsp chopped fresh oregano
  • Salt/pepper
  • 1/4 cup Romano

Peel and devein shrimp. Set aside the nicest 12 whole shrimp and dice the remaining into small pieces. Bring shrimp stock to a low simmer. In a large saute pan melt three tablespoons butter with one tablespoon olive oil. Fry onion over medium heat until it begins to brown on the edges. Add garlic and cook until fragrant, about a minute. Add chopped shrimp, oregano and rice and stir well to coat the grains in the remaining oil. Cook the rice until it begins to lighten on the edges then add wine. Cook until rice absorbs the liquid then add a cup of stock. When rice has absorbed the stock repeat until it becomes al dente, about 20 minutes. Add peas and more stock continuing to cook until rice has reached a creamy soft consistency. Add reserved whole shrimp and another cup of stock and cook until liquid is absorbed and shrimp is almost cooked, about five minutes. Remove from heat and add cheese. Season with salt and pepper and let stand for 10 minutes covered before serving. This will allow the shrimp to finish cooking, but not get overcooked.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Recipes, Rice/Risotto, Seafood and tagged , , . Bookmark the permalink.

53 Responses to Shrimp Risotto

  1. A_Boleyn says:

    I recently made a 3 mushroom (porcini … ouch, white and brown button mushroom) risotto and found that, though it took me longer to make than a regular rice dish, it was a fairly easy dish to complete. I will definitely try shitake in my next batch cause at $4.99 for 10 oz of dry porcini, I didn’t think it made that big a flavour impact.

    This shrimp risotto is definitely a one dish keeper meal. πŸ™‚

    • We found a giant jar of porcini for a reasonable price the last time we were in Little Italy in St. Louis, aka, The Hill! Otherwise, we’d probably be using more shitake too.

      • A_Boleyn says:

        I bought some shitake at a chinese grocery store but only in a smaller size. The giant bag wasn’t too pricey either but I didn’t want to invest until I knew I liked them.

        And did I mention, yet again, cause I’ve been commenting everywhere, pictures of the truffles I made are now available on my LJ thanks to my nephew’s generous time and gift with a digital camera. πŸ™‚ I may be buying a very inexpensive one myself in the Boxing Day sales so I can take some pictures of the best stuff I make.

        http://a-boleyn.livejournal.com/74463.html

      • Thanks, for sharing. That pink cup is perfect and the truffles, perfection.

  2. ceciliag says:

    Oh yes yes yes, i will love this .. this is excellent darlings.. true.. c

  3. Carolyn Chan says:

    That looks so creamy and delicious !

  4. The family will love this – you can’t beat risotto!

  5. nrhatch says:

    Looks great! I also love Shrimp Newburg served over rice. πŸ˜€

  6. sallybr says:

    Lovely dish! Shrimp and peas are great together…. (I’m going to have that song “So happy together”…. in my ears for a while…. ) πŸ˜‰

  7. jo-lyn says:

    this looks great!

  8. TasteFood says:

    Lovely! No wonder there aren’t more shrimp. I would be gobbling them up as I make this.

  9. Joanne Ozug says:

    Shrimp risotto is one of my dinner staples. I always keep shrimp in the freezer and I always have arborio. Yummy!

  10. Perfect – and arenΒ΄t shrimp/prawns clever little beasties in that they can give you the main “filling” for the risotto plus the delicious stock from their shells!

  11. How warm and inviting. I wonder if you could substitute shrimp paste as a base for the shrimp stock or would this be too salty?

  12. Does that come with a side of spaghetti and meatballs?

  13. Yvette says:

    and anytime and in any weather is a great time for risotto! Love it! x

  14. ChgoJohn says:

    When you said you’d plans for the shrimp stock, I’d hoped this was one of its uses. You didn’t disappoint! This really sounds — and looks — phenomenal! (And the peas are right out of Mom’s playbook.)

  15. rsmacaalay says:

    I agree risotto is easy yet it looks fancy like carbonara, these are the two items I always make during an emergency situation where unplanned visitors go at our place

  16. Sissi says:

    Beautiful and appetising dish! I often combine shrimp and peas in rice dishes, but have never made it in a risotto. Thanks for the idea!

  17. Love a great risotto. That’s one less meal plan I have to think about this week- thanks guys πŸ™‚

  18. I imagine the use of good fish stock makes ALL the difference. YUM !

  19. Gosh! This looks fantastic… was waiting for that post where you’d tell me some recipe I could make with the stock!

  20. Eva Taylor says:

    Until about 20 years ago, I too thought Risotto was some crazy difficult secret recipe passed down from highly trained chef to highly trained chef, that is until our friends from Switzerland showed me how to make it. Easy, but it does require patience. Coincidentally, our good friend Rae (no blog) made Shrimp Risotto for a dinner party they hosted recently and it was wonderful! I am glad to see that your recipe excludes the huge amount of butter that most restaurant risottos have. I love the shrimp head stock, I’ll have to keep my eyes open for shrimps with heads!

  21. Judy says:

    So many good things start with good stock, your risotto looks delish!

  22. This looks so good!

  23. I’ve never made shrimp stock… having never plucked the heads of shrimp yet… but I’d be willing to have a go at it to make this risotto…

  24. Sounds fantastic and I’m sure the Chardonnay went well with the dish.

  25. A_Boleyn says:

    Thank YOU, Greg, for encouraging me to get some pictures taken. And now, I have to take a break from posting cause I’m afraid I’ll break my own arm patting myself on the back. πŸ™‚

  26. No kidding. I watched a program at a hotel in Florida where the chef put in a POUND of butter; totally turned me off risotto in restaurants! Not necessary at all! Ironically I watched it while I was on the stair master!!!!

  27. I love risotto – it’s such a nice food to cook with a glass of wine. And always handy that the recipe requires a glass of wine too, so the whole thing works out quite nicely. Like the addition of fresh green peas too.

  28. Courtney says:

    I think we’d eat risotto at every meal if we could. Nice to have a new recipe to add into our rotation. πŸ™‚

  29. First of all – of all the wines Chardonnay is my fav! This dish is one of my favorites at one of our best-loved Italian restaurants, which has been in it’s tiny location for over 30 years. It’s GOOD! I’ve not tried risotto yet but now that you’ve done the leg work I might have to try this one. Merry Christmas!

  30. Charles says:

    I had a shrimp risotto back in a restaurant in Paris in the summer and it was so incredibly good (I don’t normally enthuse about restaurant food so much because I usually find it pretty crap compared to something one could cook at home) but this was incredible. I’m scared to cook one myself because I fear I’d end up disappointed, but if you can attest to this one’s awesomeness, maybe I could be persuaded πŸ˜€

  31. GroundCherry says:

    Nice… my family adds a tiny pinch of red pepper and doesn’t use the oregano or peas, but very similar. It’s always a delight.

    I’ve been planning to make risotto with truffle oil for a few weeks. Your photo may have just provided the nudge I needed!

  32. Beautiful and delicious looking risotto. Yummo.

  33. Looks delicious! I’m using the last bit of arborio rice now on this dish!

  34. jeanne says:

    I enjoyed scallop risotto for dinner this evening @ Sanbuca Restauranat in Houston…and now your post for shrimp risotto…risotto is in the stars and I am adding it to my ever growing must try recipe list. Thanks for sharing!

  35. Kristy says:

    Mmmmmmm! You know we love our risotto. This looks drool-worthy. πŸ™‚

  36. I am such a shrimp fan and I can’t help but stare at the photo of this Shrimp Risotto. It just looks to darn good and I am not liking that it’s not on my table for me to eat right now lol

  37. peasepudding says:

    Risotto is always a winner for me and with seafood, yum.

  38. My list of “must-eat” foods for when I come and visit you and Katherine is ever growing! Delicious!
    πŸ™‚ Mandy

  39. Kim says:

    Is it that easy? I never made Risotto before :S
    Have to try that asap :S

  40. egg me on says:

    WOW. Those shrimp look unbelievable. I want this risotto right now. RIGHT. NOW.

  41. spicegirlfla says:

    I love risotto! You’ve just inspired me to add this to my Xmas Eve dinner menu! I think I can add in one last minute dish and I know everyone will love it!

  42. I could eat this right now and it is 5 a.m. Looks fantastic.

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