Ingredients:
For the Shrimp Stock:
• 1 lb shrimp
• 2 cups water
• 1 1/2 cups chicken broth
• 1/2 onion, chopped
• 9 black peppercorns
• 4 fresh parsley sprigs
• 2 bay leaves
For the Risotto:
• 2 TB spoons unsalted butter
• 1/2 onion, finely chopped
• 1 cup dry arborio rice
• 3/4 cup dry sherry
• 1 cup frozen green peas
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 2 TB spoons unsalted butter
• 2 TB spoons grated Parmesan
Directions:
• Peel and devein shrimp, set shrimp aside.
• Place shrimp shells and remaining stock ingredients in a saucepan and bring to a boil.
• Reduce heat to medium-low and simmer stock for 10 minutes.
• Strain stock through a colander into a bowl; discard solids.
• Return stock to saucepan over low heat.
• Melt 2 Tb spoons butter in a saute pan over medium heat.
• Add onion,.
• Saute 2 minutes.
• Stir in rice and saute 2 minutes more. (Do not allow rice or onion to brown).
• Deglaze pan with sherry, stirring until liquid evaporates.
• Add 1/2 cup of warm stock; stir until absorbed.
• Continue adding stock 11/2 cup at a time until all stock is used and rice is tender, 25-30 minutes.
• Stir in the peas and shrimp.
• Cook until shrimp are pink and firm, about 5 minutes.
• Season risotto with salt, cayenne, and nutmeg.
• Off heat, add 2 TB spoons butter and the Parmesan cheese.
