Croatian / Dalmatian Shrimp & Risotto
A light, creamy shrimp and risotto made from minimal ingredients.
Ingredients
- 1-2 lbs (preferably wild caught) large or extra large shrimp WITH SHELLS (for the stock)
- 5-8 cups water, 2 carrots, 2 celery, one onion--all quartered--, half a head of parsley, pepper, salt, bay leaf (for the stock)
- olive oil for cooking (and a little butter for the onion if you like, as I do)
- 1 medium/large onion, diced
- 4-5 cloves garlic, minced
- 1 tablespoon tomato paste
- 3/4 - 1 cups white wine
- 1 cup risotto/arborio rice (more or less depending on amount/size of shrimp)
- salt & pepper
- *If you like a little bit of heat (I do), add a little red pepper flake and/or shot or two of hot sauce
- Chopped parsley (for garnish)
Instructions
- Peel the shrimp, making sure to de-vein on both sides and rinse well. Set aside the cleaned shrimp, and rinse the shells well.
- Add the shells to a stock pot and fill with water and stock vegetables (above). Boil and set to simmer for 90 minutes, making sure the water doesn't evaporate too much.
- Keep the stock warm or re-heat when ready to make the shrimp.
- In a wide skillet or cast iron pan, heat olive oil and a little butter (I like the combination,French-Croatian style) over medium heat. Add the diced onion and saute for nearly 10 minutes until soft and translucent.
- Add in some more oil in a well in the center of the pan and, once warm, mince the garlic into the oil and let cook for about a minute until mixing in with the onion.
- Add in the tomato paste, followed by the risotto. Once combined, increase the heat to medium high, then pouring in the white wine and deglazing the pan, allowing the alcohol to cook off for at least 5 minutes or more.
- Season with salt and pepper and lower the heat to medium-low. Start spooning in the shrimp stock a couple spoonfuls at a time, mixing continuously. As the liquid absorbs into the risotto, add more stock. Continue in this way for about 30-40 minutes,depending on your stove/flame.
- Once the rice is nearly soft enough, drop in the shrimp and cook for about 5 minutes at most,until firm and pink.
- Adjust seasoning and add in red pepper flake and/or hot sauce if desired. Once off heat, add in chopped parsley and serve. You can squeeze a little lemon over the shrimp & risotto to brighten up the flavors.
- Compared to the meat and potato fest on Christmas Day, whether Croatian or not, Dalmatian Shrimp & Risotto is a lovely and light way to honor the seafood traditions of Christmas Eve in Split, and also pace yourself for the onslaught of culinary and digestive debauchery to come.
