Shrimp Risotto with Chive Gremolata

Pretty and Pallet Pleasing:
(makes 4 servings)

For the simmer stock: 1 lb. medium shrimp, peeled and deveined (leave the tails on* and keep shells)
2 cups water
1&1/2 cups low-sodium chicken broth
1 cup chopped leek greens
9 black peppercorns
4 fresh parsley springs
2 bay leaves

For the risotto:
2 T. butter*
1 cup chopped leek whites
1 cup dry arborio rice
3/4 cup dry sherry
1 cup frozen petite* peas
1 t. Kosher salt
1/4 t. cayenne
1/4 t. fresh* ground nutmeg
2 T. butter*
2 T. freshly* grated Parmesan

Place shrimp shells and remaining stock ingredients in a saucepan and ring to a boil. Reduce heat to med.-low and simmer stock for 10 mins. Strain stock through a colander into a bowl; discard solids. Return stock to saucepan over low heat. Melt 2 T. butter in a saute pan over med. heat. Add leek whites; saute 2 mins. then stir in rice and saute 2 mins. more. Do not allow the rice or leeks to brown. Deglaze pan with sherry, stirring until liquid evaporates. Add 1/2 cup of warm stock; stir until absorbed. Continue adding stock 1/2 cup at a time until all stock is used and rice is tender, 20-25 mins. Stir in the peas and shrimp; cook until shrimp are pink and firm, about 5 mins. Season risotto with salt, cayenne, and nutmeg. Off heat, add 2 T. butter and the Parmesan. Garnish with Chive Gremolata.

Chive Gremolata:
(makes 1/2 cup)

3 strips smoked* thick-sliced bacon (with no nitrates or 'traits*), diced
2 T. minced fresh chives
2 T. minced fresh parsley
1 T. minced lemon zest
1/2 t. minced garlic
S&P to taste

Cook bacon in a skillet over med.-high heat until crisp, about 5 mins.; drain and cool. Combine bacon with rest of ingredients.

Let the person in line in back of you at the grocery store go before you, and have FUN today!!

Love,

MM