Tuesday, July 21, 2009

Shrimp risotto

I made this awhile ago, but it was delicious... Shrimp stock is surprisingly quick to make, and when you buy shrimp with the shells on, you conveniently already have all the ingredients.

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.


  1. 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.

  2. It'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!