A very light risotto with the basil and spinach adding brightness.
adapted from Bon Appétit
With risotto the quality of your stock determines the quality of your finished product. I used a carton of low sodium chicken stock, a cup of water and then simmered the shrimp shells in the stock for a few minutes with some additional seasonings. This made a very rich and flavorful stock. Now time to get stirring…
Ingredients
4 C chicken stock, 1 carton low sodium
1/2 t Greek Seasoning
1 pound of shrimp, peeled and deveined, save the shells
2 TBS olive oil
1 large onion chopped
3 large cloves garlic, minced
1 C arborio rice
1/2 C white wine
2 t Shallots ‘n Pepper spice blend
1 package fresh baby spinach
1/2 C fresh grated Parmesan cheese
1/3 C fresh basil, chopped
1/2 t smoked hot paprika
Peppercorn Special Blend
Pink Himalayan Salt
additional basil and grated cheese for serving, if desired
In a medium stock pan bring to a boil the chicken stock, 1 C water and Greek Seasoning. Meanwhile, peel and devein the shrimp reserving the shells. Set the shrimp aside. Add the shells to the stock and boil for around 5 minutes on medium high. While the stock is simmering, chop up the onion and garlic and grate the cheese.
Using a slotted spoon, remove the shrimp shells and any accumulated foam. Add the shrimp, take off the burner and cover for three minutes. Remove shrimp from stock and set aside.
Heat a separate pan over medium high heat. Add olive oil and then onions. Cook the onions until soft. Add the garlic, stir and then add the rice. Cook until the edge of the rice grains are translucent around 2 minutes. Add the wine and Shallots ‘n Pepper Seasoning and cook while stirring for around 2 minutes until the wine is almost absorbed. Grind in a few twists of Pepper Blend.
Continue to add in broth a half cup at a time, stirring until each addition is absorbed. After 20-25 minutes the rice should be tender, creamy and almost fully cooked. At that time add the package of spinach, another half cup of broth and the grated cheese. Stir until the spinach wilts down. Then add in shrimp and basil. Stir until shrimp is hot and cooked through.
Dust plates with hot smoked paprika. Serve with additional pepper, cheese and a sprinkle of Himalayan pink salt.
