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Shrimp Risotto
Risotto is the perfect vehicle for shrimp’s sweet flavor and quick cooking time. Quick with risotto? Yes. Like most risotti, you will add the shrimp as a condiment at the very end of the cooking process. Although you can use nearly any light broth with a fish or seafood based risotto I think Shrimp Broth made from shrimp peels or even Dashi gives you the best result for a non tomato-based version of the dish. If you only have a couple of cups of prepared broth don’t worry, just use water for any remaining liquid you need. It is better to have a very light flavor from broth than one that is too heavy.
As I suggested in my post on SB Ridgeback Shrimp buy your shrimp unpeeled, peel them yourself then you get the bonus of fodder for making a quick shrimp broth. Sweet, fresh and extremely perishable Santa Barbara Ridgebacks or spot prawns in season are perfect as a last minute addition to risotto.
Master Recipe: Simple Shrimp Saute
shrimp scampi style
Shrimp, scampi-style is the simplest most flavorful way to cook shrimp at home (aside from boiling). And the beauty of the technique is that once you have shrimp cooked in butter or olive oil with garlic and a squeeze of lemon or lime you can used the finished dish in so many ways. Take a look at my post on SB Ridgeback Shrimp to see how I was able to transform one recipe into a week of special dinners.