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Ingredients
8 cups water
20 medium shrimp
2 tablespoons olive oil
½ medium carrot, peeled and coarsely chopped
½ medium onion, peeled and coarsely chopped
½ rib celery, coarsely chopped
1 medium tomato, coarsely chopped
1 clove garlic, peeled and minced
½ cup dry white wine
Nutritional analysis per serving
2 milligrams cholesterol; 5 calories; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to a boil in a large saucepan. Add shrimp and cook 3 minutes. Drain, reserving liquid. Put shrimp in a bowl of ice water for 5 minutes. Shell the shrimp, reserving shells. Set aside shrimp for the risotto.
- Step 2
Heat oil in the saucepan over medium heat. Add the carrot, onion, celery, tomato and garlic. Cook 3 minutes. Add shrimp shells and cook 3 minutes more.
- Step 3
Add the wine. Simmer 2 minutes.
- Step 4
Add the shrimp cooking liquid. Bring to a boil. Reduce heat and simmer 30 minutes. Strain. Chop the reserved shrimp for use in the risotto recipe.
Private Notes
Comments
I had saved shells from shrimp to be sauteed later. So I started with step 2, and added about 6 cups of water instead of shrimp cooking liquid in step 4. It was great for our shrimp/asparagus/mushroom risotto.
Curious - why only 6 c water instead of 8? To compensate for the lack of flavor in the water?
I had saved shells from shrimp to be sauteed later. So I started with step 2, and added about 6 cups of water instead of shrimp cooking liquid in step 4. It was great for our shrimp/asparagus/mushroom risotto.