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Recipe

Shrimp Risotto with Bacon and Tarragon

Scott Phillips

Servings: 4 to 6

This outstanding risotto is a fabulous way to use homemade shrimp stock left over from making shrimp scampi. In fact, the stock is so easy, you might find yourself making the stock just for this risotto.

Ingredients

  • 2-1/2 cups homemade shrimp stock
  • 1 Tbs. olive oil
  • 2 slices thick-cut bacon, finely chopped
  • 1-1/4 cups arborio rice
  • 1/4 cup dry white wine
  • 1 14-oz. can diced tomatoes
  • 1 Tbs. minced garlic
  • 1/4 tsp. dried ground mustard
  • 1 lb. peeled and deveined large (31 to 40 per lb.) shrimp
  • 1 cup (1 oz.) finely grated Parmigiano-Reggiano
  • 2 Tbs. chopped fresh tarragon
  • Kosher salt and freshly ground black pepper
  • Hot sauce for serving, such as Cholula (optional)

Nutritional Information

  • Calories (kcal) : 520
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 185
  • Sodium (mg): 990
  • Carbohydrates (g): 61
  • Fiber (g): 2
  • Protein (g): 38

Preparation

  • In a 4-quart saucepan, combine the shrimp stock with 3 cups of water, and bring to a simmer.
  • Meanwhile, heat the oil in a 5- to 6-quart pot over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly crisp, 3 to 4 minutes. Add the rice and stir until slightly translucent at the edges, 2 to 3 minutes. Add the wine and cook until almost evaporated, about 1 minute. Add the tomatoes, garlic, and mustard, and cook until most of the liquid is absorbed, about 3 minutes.
  • Ladle about 1/2 cup of stock into the pot and cook, stirring, until most of the stock is absorbed. Continue to add stock in 1/2-cup increments until the rice is al dente (a bit firm to the bite but without a hard interior), about 25 minutes.
  • Add the shrimp and cook, adding up to another 1/2 cup stock if needed, until pink, 3 to 6 minutes. Remove from the heat, and stir in the Parmigiano, tarragon, 3/4 tsp. salt, and 1/4 tsp. pepper, adding a little more stock to loosen, if necessary. Season to taste with salt and pepper and serve immediately with hot sauce on the side, if using.

Reviews

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Reviews (5 reviews)

  • kidderj | 02/23/2020

    Could I use fresh basil instead of tarragon?

  • 2garden4 | 04/09/2016

    I made it and it was very good.THANK YOU

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