- 12 ounces raw shrimp (26-30 size), about 18 pieces
- 1/2 teaspoon paprika
- 1/8 teaspoon freshly ground black pepper
- 1 Tbsp butter + 2 Tbsp butter
- 1/3 cup minced shallots
- 1 Tbsp minced garlic
- 1 1/2 cup risotto rice (recommend carnaroli, can also use arborio)
- 1/2 cup dry white wine (like a Sauvignon Blanc)
- 8 ounces clam juice
- 1 14-ounce can artichoke hearts packed in water, drained (reserve the water!), and finely chopped
- 2-3 cups water
- 2 Tbsp chopped fresh parsley
- 2 tablespoons olive oil (can use up to 1/4 cup)
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
- 2 cups of medium or long-grain white rice
- 3 cups* chicken stock
- 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
- Pinch of oregano
- 1 teaspoon salt
- Toss shrimp with paprika, salt, pepper: Pat dry the peeled and deveined shrimp and place them in a medium bowl, toss to coat with 1/2 teaspoon salt, the paprika, and pepper.
- Sauté shrimp: Heat 1 Tbsp butter in a small sauté pan on high heat. Add the shrimp and sauté for 1 to 2 minutes on each side, until they are cooked on the outside, but not quite cooked through (they'll continue to cook as they sit outside of the pan). Then remove to a bowl and set aside.
- Simmer salted water: Put 3 cups of water with about a teaspoon of salt in a small saucepan. Heat until simmering and keep warm while you start the risotto.
- Sauté shallots, garlic: Heat 2 Tbsp butter in a 3 to 4-quart thick-bottomed pot on medium heat. Add the minced shallots and cook until translucent, about 3 to 4 minutes. Add the garlic and cook a minute more.
- Add risotto rice: Add the risotto rice to the pot, stir to coat. Let cook for a minute or two for the rice to just barely begin to brown.
- Add 1/2 cup dry white wine. Let come to a low simmer and slowly stir until the wine has been absorbed by the rice.
- Add clam juice, artichoke can water: Add the clam juice and the reserved water from the can of artichokes, a half cup at a time, slowly stirring and allowing the rice to absorb the liquid before adding more liquid.
- Start adding hot salted water, 1/2 cup at a time: Once the rice as absorbed the wine, clam juice, and artichoke water, you can start adding the hot, lightly salted water from step one. Add it 1/2 cup at a time, again stirring slowly allowing the rice to absorb it for a minute or two before adding any more. You'll need between 2 and 3 cups of water. You'll want to stop adding water when the rice is cooked through, but still a little firm to the bite, "al dente".
- Stir in the chopped artichoke hearts. Fold in the shrimp and chopped parsley. Serve immediately.
You may also like
Santa Fe Pork and Black Bean Stew Hearty pork and black bean stew with pork shoulder, onions, red bell peppers, jalapeños, garlic, cornmeal, black beans, spices, molasses, and a splash of lime juice. Perfect for a cold day! Spicy Lamb Stew with Chickpeas Lamb Stew with Chickpeas! Spicy and warm. Perfect winter comfort food. Cinnamon, cumin, coriander, and a hit of cayenne. Foil Baked Salmon with Leeks and Bell Peppers Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb! Ricotta Stuffed Chicken Butterflied chicken stuffed with ricotta, Parmesan and herbs, then grilled or baked.