It's definitely tastier than it looks. Recipe from Bitten.
The bitten blog post has oh-so-detailed directions on how to do the risotto, but none on how to do shrimp stock. It's easy:
Peel the shrimp that will go into your risotto; toss the shrimp in a bowl, and the shells in a medium-sized pot. Cover the shells with cold water; toss in part of an onion and maybe the stems from the basil, and bring to a boil. When it reaches a boil, turn the heat down and simmer until the water has turned pinkish and it starts tasting shrimp-y (a half hour or so). Add salt. That's it!
Incidentally, this is AMAZING the first night, and not very good as leftovers.
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What's the ratio of shrimp to water for the stock? Do the shells from a pound of shrimp yield 4 cups of stock? I would totally make this tonight except I'm defrosting shrimp sans shells. I'm thinking artichoke/parsley pesto with pasta and shrimp.
ReplyDeleteIt's kind of like tea... more shells and less water will make it stronger; fewer shells and more water will make it weaker. But the shells from a pound of shrimp will make 4-6 cups of stock easily. Mmm... pasta and pesto and shrimp sounds delicious!
ReplyDeleteNice blog you have here thanks for sharing this
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