I’m a grey shrimp lover! Guilty as charged… So let me share one of my own recipes. Please when making this recipe or any other recipe with grey shrimps, BUY THEM FRESH and unpeeled… I know the peeling takes some time, but first of all they are cheaper unpeeled, but most importantly the taste is much much better!! Don’t add any Parmesan cheese!! (this is not done with fish risotto’s or pasta’s)
What you need to get started: (for 2-3 people and even 4 people if you are tiny eaters)
- 1 Shallot (finely chopped)
- 500g grey shrimps
- 2 cups of risotto rice, I prefer Carnaroli , but Arorio or Vialone Nano will also work(regular coffee cups)
- White wine
- 1l fish stock (made from the shell of the shrimps)
- Butter (farm butter, NO Margarine)
- Olive oil
- We first start with peeling the shrimps (you can look at one of my previous blog posts to see how you have to peel them) DO NOT throw away the shell, we’ll be making fish/ shrimps stock with them
- Making the fish/ shrimp stock is very easy, you heat a pot with a little lump of butter and braise the shells for a few minutes. Add a bit of wine and fill the pot with water until all shells are under water. Let it cook for about 15-20 minutes (if you want , you can add a fish stock cube or other fish if you have some, to give extra flavor, but not to many otherwise the stock will become too salty). Sieve it and your stock is ready to use.
- Now we have our whole basis ready, so we can start with the actual risotto.
- Heat a pot with some olive oil and the shallot in it. Let it braise until you see the shallot starts to become a bit glassy
- Add the 2 cups of rice (don’t worry, 2 cups is more than enough, as the rice swells a lot)
- Keep stirring (that rice doesn’t stick to the bottom of pot)
- Add a half glass (or whole glass , depending how big your glasses are) of white wine . and stir it.
- Now put the heat on medium, when you see the rice almost absorbed all the wine , you can add 2 soup spoons and stir the rice
- From now you keep adding stock whenever you see the rice absorbed almost all the stock (1 or 2 spoons at a time) until your stock is finished. This will take about 25-35 minutes. It is important to keep stirring (not the whole time, but just every 2-3 minutes) to make sure the rice doesn’t stick to the bottom of your pot
- At the end you add a few lumps or good old farm butter (no Light products please) and stir .
- Right at the end you can season with Pepper ( NO salt, as your stock is already salty. If somebody might want it saltier, they can add it afterwards). And add some shrimps (keep some for decorating your plate) and give a last good stir.
The finished result will look as follows