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Shared By Steve Hamilton

Shrimp: Creamy Shrimp Risotto

Ingredients

  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound raw large shrimp (16 to 20 per pound), peeled and deveined
  • 1 teaspoon kosher salt, divided
  • grated zest of 1 lemon
  • 1/8 teaspoon crushed red pepper, optional
  • 1/4 cup chopped shallot
  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth (32 ounces)
  • 4 cups torn spinach leaves or baby spinach (about 2 ounces)
  • 1 tablespoon unsalted butter

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