• 3 pounds shrimp
  • 3 cups water
  • 3 whole onions -- sliced
  • 2 whole carrots
  • 1 stalk celery
  • 6 whole tomatoes
  • 2 cups dry white wine
  • 4 sprigs fresh parsley
  • 2 whole bay leaves
  • 1 sprig fresh thyme
  • 1 whole onion -- diced
  • 6 tablespoons butter
  • 2 1/4 cups arborio rice
  • 1/4 cup heavy cream
  • 4 tablespoons grated parmesan cheese


In a large kettle, bring water, onions, carrots, celery tomatoes and wine to a boil. Add the shrimp in a wire basket and boil until just done. Remove the shrimp, peel, devein and rinse. Cut into pieces and reserve. Return the shells to the broth and simmer for 45 minutes. Strain and reserve broth.

About 30 minutes before serving, place 1 small onion (finely chopped) in a medium saucepan with 4 tbs. butter. Saute until onion is soft but not browned. Add the rice and cook 1-2 minutes in the onion mixture.

Ladle in 1 cup of the warm shrimp stock........etc.

When the rice become creamy and each grain is cooked through, add the reserved shrimp and the remaining 2 tbs butter, 1/4 cup cream and the parmesan cheese. Taste and adjust the seasoning.

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Submitted 6/13/05.
Source: MasterCook II
Submitted By: Rick Smith
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