Shrimp and salicornia risotto


by: Cooking Granny

A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

1 1/2 lb (750 g) cooked medium or small shrimp (in shell preferably cold-water pink shrimp)

4 oz (100 g) salicornia (picked over and washed)

6 tablespoons (75 g) unsalted butter

1/2 onion (chopped)

5 cups (1.2 liters) Fish Stock

1 piece of blade mace

2 shallots (minced)

1 clove garlic (minced)

1 1/2 cups (350 g) risotto rice

1/2 cup (120 ml) dry white wine

1/4 cup (25 g) freshly grated Parmesan cheese

Salt and freshly ground black pepper

Nutrition Facts
Shrimp and salicornia risotto

Servings Per Recipe: 4

Amount per Serving

Calories: 1623

  • Total Fat: 98.7 g
  •     Saturated Fat: 59.3 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 605.4 mg
  • Sodium: 2117.9 mg
  • Total Carbs: 117.7 g
  •     Dietary Fiber: 10.1 g
  •     Sugars: 10.8 g
  • Protein: 67.5 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Peel the shrimp and set them aside, reserving the shells. Break off and discard the woody ends of the salicornia and break the rest into 1-inch (2.5-cm) pieces.

2.  Melt 2 tablespoons (25 g) of the butter in a large saucepan, add the onion, and fry for 5 minutes, until soft and lightly browned. Add the shrimp shells and fry for 3 to 4 minutes, then add the stock and mace and bring to a boil. Cover and simmer for 20 minutes. Strain the stock through a conical sieve into a clean pan, pressing out as much liquid as you can with the back of a ladle. Bring back to a simmer, then keep hot over a low heat.

3.  Melt the rest of the butter in a large saucepan. Add the shallots and garlic, and cook gently for 2 minutes. Add the rice and turn it over until all the grains are coated with the butter. Pour in the wine and simmer, stirring constantly, until it has been absorbed. Then add a ladleful of the hot stock and stir until it has all been taken up before adding another. Continue like this for about 20 minutes, stirring constantly, until all the stock has been added and the rice is tender but still a little al dente.

4.  Shortly before the risotto is ready, drop the salicornia into a pan of boiling water and cook for 1 minute, then drain well. Stir the shrimp, Parmesan, and some seasoning into the risotto. Heat for 1 minute, then stir in all but a handful of the salicornia. Divide the risotto among four warmed bowls and serve, garnished with the rest of the salicornia.

related recipes