Shrimp Risotto
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 1 pound large (21-25 count) raw shrimp, deveined with shells removed
  • 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoon pecan oil, divided or olive oil
  • 1 large yellow onion, finely diced
  • 2 ribs celery, finely diced
  • 1 teaspoon minced garlic
  • 1 ½ cups Arborio rice
  • 1 cup dry white wine
  • 6 cups fish stock, simmering hot or shrimp stock
  • 1 large lemon
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh rosemary
  • ½ cup fresh basil leaves, stems removed
  • Kosher salt and freshly ground black pepper
Instructions
  1. Butterfly the shrimp by slicing vertically along the inside to open up the shrimp, and sprinkle with Cajun seasoning. In a saucepan over medium heat, add 1 tablespoon butter along with the shrimp. Sauté the shrimp until they begin to color, about 3 minutes. Remove from the heat and keep for later use.
  2. In a large heavy pot over medium-high heat, melt the remaining tablespoon of butter and add 1 tablespoon of pecan oil. Add the onion, celery, and garlic and sauté for 1 minute. Add the rice and continuing stirring until the rice begins to toast, about 3 minutes. Add the wine and stir until it is absorbed, about 5 minutes, and lower the heat to a simmer.
  3. With a grater, remove the zest from the lemon and save for later use. Slice the lemon in half and squeeze half a lemon into the pot being careful to catch any seeds.
  4. Add 1 ladle of the simmering fish stock and stir until absorbed, about 5 minutes. For a total cooking time of about 30 minutes, continue stirring the rice in 5-minute intervals and adding liquid (1 ladle at a time) as needed as it soaks it up. Be sure to scrape the sides of the pot and keep any rice from sticking.
  5. Add the shrimp to the pot along with the lemon zest, parsley, rosemary, and fresh basil, and let cook for another 5 minutes. As the risotto becomes creamy, sample the rice to make sure it is fully cooked and adjust the seasoning with salt and pepper. Just before serving, stir in the remaining tablespoon of pecan oil.
  6. Serve in shallow bowls with hot bread and wine.
Notes
For a nutty nuance of flavor, I’m using Louisiana pecan oil (Guidry Farms brand) in my recipe; I urge you to try it, but feel free to substitute extra virgin olive oil. Better Than Bouillon fish base is a trick I use for a quick stock--one tablespoon in two cups of boiling water. Go easy on the Cajun seasoning; this isn't jambalaya. You will note there is no Parmesan cheese in this recipe; while it is typically included in most risotto recipes, I prefer (and you will, too) to let the flavor of the shrimp and fish stock, fragrance of the herbs and the floral notes of fresh lemon zest dominate the dish. Leftover risotto should be reheated on the stovetop (not the microwave) by adding a bit more liquid to loosen it up.
Recipe by Acadiana Table at https://acadianatable.com/?p=27905