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Shrimp Risotto

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  Shrimp stock 1 Pound
  Onions 2 Small, sliced
  Garlic 1 Clove (5 gm), minced
  White wine 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onion 1 Small, chopped
  Water 1 Tablespoon
  Dry vermouth 1 Tablespoon
  Uncooked rice 1 1⁄2 Cup (24 tbs)
  Celery stalk 1 , chopped
  Fresh mushrooms 1⁄4 Pound, sliced
  Pepper 1 , sliced (Red / Green Colored)
  Frozen peas 10 Ounce, thawed
  Saffron 1⁄4 Teaspoon
  Finely chopped parsley 1 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Peel and devein shrimp.
Put stock ingredients plus shrimp peels and 3 cups water in 1 1/2 quart saucepan.
Simmer 20 minutes; strain.
Cook onion in large saucepan in 1 tablespoon water and vermouth until translucent.
Add rice and strained stock; cover.
Simmer 15 minutes.
Add celery, mushrooms, green pepper, peas, and saffron; cover.
Simmer gently 10 minutes.
Add shrimp; bring to boil.
Boil 3 to 5 minutes.
Transfer food to hot serving dish; garnish with parsley and cheese.

Recipe Summary

Main Dish
Rice, Shrimp

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Shrimp Risotto Recipe