Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 6 servings
2 tablespoons olive oil
18 each 16/20 shrimp, peeled and deveined (save shells for stock)
1 T Chopped shallots
1 t Garlic
½ cup white wine
1 cup diced tomatoes
1 cup heavy cream
For The Shrimp:
Heat the olive oil in a pan over medium heat. Add shallots, garlic and saute for about 2 minutes . Add the shrimp and sauté until just opaque, about 2 minutes. Remove the shrimp from pan and set aside. To same pan add Diced tomatoes, white wine and reduce for about 3 minutes. Add the heavy cream and reduce for about another 3 minutes.
5 cups shrimp stock, recipe follows
2 tablespoons unsalted butter, plus 2 teaspoons
1/2 cup finely minced shallots
1 cup arborio rice
1/2 cup white wine
4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chiffonade fresh basil leaves
2 tablespoons butter
2 tablespoons finely chopped Italian parsley leaves
2 tablespoons grated Parmesan
For the risotto:
In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.
Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper.
Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente. Add the shrimp and tomato sauce, basil, butter and stir. Adjust the seasoning.
To serve, place on a pasta bowl and arrange the shrimp around. Top with chopped parsley and grated Romano cheese and enjoy.
leeks, cleaned, white parts, chopped
clove garlic, smashed
sprigs fresh thyme leaves
1 cup white wine
In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.
Strain, cool and refrigerate.