Shrimp Risotto with Sugar Snap Peas

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. This week's host will be Kel from Green Olive Tree - be sure to pop by to see what other bloggers have come up with.

Let me be the first to state that this was a complex recipe, involving multiple steps. I found that with all complex recipes if you break it into parts it isn't overwhelming. At first I was put off at the concept of making a shrimp stock but in the end that challenge was a non-event.

One of the most fascinating things about this recipe was the complex intermingling of flavours - the shrimp, the hint of mint, and the spice from the chili pepper. It might sounds as if the combination wouldn't work but together it did. I guess the principle is similar to the one the underpins Thai food.

Shrimp Risotto with Sugar Snap Peas

3/4 lb. sugar snap peas, trimmed; trimmings reserved
1-1/2 lb. large shrimp (31 to 40 per pound), shelled and deveined; shells reserved
1 medium leek (white and green parts), coarsely chopped and thoroughly rinse
1 large onion, chopped and divided in half
1-1/2 cups dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Pinot Gris)
4 Tbs. extra-virgin olive oil, divided in half
1-1/2 cups arborio rice
Grated zest and juice of 1-lemon, both divided in half
2 tsp. chile paste, divided in half, or a pinch dried red chile flakes
2 cloves garlic, minced
Freshly ground black pepper
2 Tbs. very finely sliced fresh mint

Bring a pot of well-salted water to a boil and add the peas. Boil just until they change color, 20 to 30 seconds. Drain and refresh with cold water. Set aside

Make the shrimp stock:

In a large saucepan, combine the shrimp shells with the sugar snap trimmings, chopped leek, half of the chopped onion, and 1 cup of the wine. Add 2 quarts water, bring to a boil, and simmer uncovered for 30 minutes. Strain, pressing on the solids, and return the liquid to the pan, keeping the heat low. You should have about 6-1/2 cups of stock.

Risotto:

In a large, heavy saucepan or Dutch oven, heat half of the olive oil over medium high. Add the rice, the remaining onion, half of the lemon zest, half of the chile paste, all the garlic, and 1 tsp. salt. Cook, stirring, until the rice grains are thoroughly coated and very lightly toasted, 3 to 5 minutes. Add the remaining 1/2 cup wine. When the wine has evaporated, add 1-1/2 cups of the shrimp stock, stirring frequently and keeping the liquid at a simmer. When the stock is absorbed, add another 1-1/2 cups, stirring frequently. Continue stirring and adding stock in this manner until the rice is al dente, about 20 minutes (stir in the blanched sugar snaps at 15 minutes). When the risotto is done, set it aside.

Set a sauté pan over medium high heat; add the remaining 2 Tbs. oil. When the pan is hot, add the remaining chile paste. Sauté about 1 minute. Add the shrimp, season with salt and pepper, and sauté just until the shrimp turn pink, 2 to 3 minutes. Remove the pan from the heat and stir in half of the lemon juice. Loosen the risotto with some stock if needed and fold in half of the mint and the remaining lemon zest and juice. Adjust the seasonings, adding more lemon juice if you like. Divide the risotto among four plates, top with the shrimp and with the remaining mint. Serve immediately.

This recipe originally appeared in Fine Cooking # 51, p 64

Peas belong to the vegetable family known as legumes whose plants produce pods with enclosed seeds. Legumes are protein-rich, low fat, nutritional additions to almost any meal, and peas are certainly no exception. In fact only lima beans are a better vegetable source of protein than peas. To me, there is nothing better than fresh peas stripped from their pods, boiled quickly and then tossed with some sweet butter and salt; they are sweet, tender and delicious, and so very nutritious.

Snow peas and snap peas should have good color, lighter for snow peas, and darker for sugar snap peas. They should also exhibit a firm crispness. The ideal size for snow peas is about 3 inches long and about ¾ inch wide and they should be flat with a fairly shiny appearance. Sugar snap peas are a little smaller, perhaps 2½ to 3 inches in length. They should also have a plump, snug pod encasing the peas inside. Snow and sugar peas have a somewhat longer shelf life than green peas, up to three days when kept refrigerated unwashed, in plastic bags.

Sugar snap peas have strings, but whether or not they are removed is a personal choice or habit, not an obligation. The only thing that you may want to remove if the growers did not, is the calyx or cap at one end. Try boiling snap peas for about 3 minutes and refreshing them in ice water to set their bright color, and then use them in a stir-fry with other vegetables. They can also be cooked on their own with butter and herbs or put into cold preparations like pasta salads. You can also prepare peas by blanching them for no more than a minute in boiling water. Drain them and cool them promptly in cold water, and they are ready to be added to salads and pasta dishes.

Comments

[kellyinspain@gmail.com]

Hi Jerry I love that this risotto is made with a homemade shrimp stock. Thanks for sharing through Weekend Herb Blogging.

[tigerfish]

Sounds a delicious interesting dinner for me.

I know what you mean by breaking up complex recipes. Usually I find myself taking the longest time in ingredient preparation.

Came from WHB.

[Jerry]

I was surprised at how easy the stock was to make. I've made other stocks before but for some reason the thought of boiling up the shrimp shells just never occured to me. LOL

Tiger - that is the best way to tackle a complex recipe. Get everything ready and then have at it!

[Kim]

Snap Peas are one of my new favorite vegies - I'll need to give this a try; too bad Lent is just about over.

[Jerry]

I didn't bother steaming them Kim - just nuked them for about 30 seconds.

Apparently my religious education is lacking - I don't understand the Lent reference! *smile*

[Kalyn]

I think Fine Cooking has some of the best recipes around, and this sounds great! Sugar Snap Peas are one of my faves!

[Jerry]

I agree that Fine Cooking has some great stuff. I like the tips that they provide - great for the serious cook.