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shrimp and grits style risotto

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Shrimp

Shrimp and Grits Style Risotto

I went to Charleston a few years ago with my cousin Toni, to write a piece about the restaurants down there. At almost every restaurant we visited, it seemed, Toni ordered the Shrimp and Grits and declared them the best Shrimp and Grits she'd ever had.

Ingredients

  • 16 large shrimp, about 3/4 pound, peeled and deveined
  • 2 lemons, juiced, several slices of peel reserved
  • 3 sprigs fresh thyme
  • 6 tablespoons olive oil, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 4 strips thick cut bacon, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup chopped flat-leaf parsley leaves
  • 1 cup dry white wine
  • 1 small onion, finely chopped, about 1 cup
  • 1 1/2 cups chopped plum tomato, about 3 medium
  • 2 cups fish stock
  • 1/2 cup half and half, warmed
  • 1 1/2 cups sliced mushrooms
  • 1 cup long grain arborio superfino
  • Dash or more of tabasco, more at table
  • 4 scallions, sliced with some green tops

Directions

  • Place shrimp in a bowl with lemon juice, a few strips of lemon peel, thyme, 3 tablespoons of the olive oil, crushed red pepper flakes and toss to coat. Let marinate for at least 30 minutes.
  • In a medium skillet, cook bacon over medium low heat to render fat; remove with a slotted spoon once bacon has cooked to golden but not crisped and drain on paper towel lined plate.
  • Add remaining olive oil to bacon fat in pan; cook garlic and parsley together until very fragrant. Add tomatoes to pan and cook 2 to 3 minutes over medium heat. Add shrimp (with its marinade) and cook one minute per side. Add wine, bring to a simmer, removing shrimp after 1 minute. Set aside in a covered bowl. Add fish stock to remaining liquid and keep at a low simmer.
  • In a dutch oven, heat butter and saute onion until golden over medium high heat. Add mushrooms, and cook until golden. Stir in rice and cook until translucent.
  • Over a period of 20 minutes, add stock mixture 1/2 cup or so at a time, stirring until all the liquid is absorbed with each addition. When all but a half a cup or so of liquid remains to be added and the rice is al dente stir in bacon and shrimp, and a few dashes of tabasco. Finish the dish with the warm half and half and a squeeze of lemon. Put the lid on the dutch oven and let the risotto rest for 5 minutes before serving topped with scallions and more Tabasco at table if desired.

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