This isn’t really a risotto, because it has no rice. But even the sweetest varieties of corn contain some starch, and that (and a little heavy cream) is what thickens the quickly made shrimp stock.
8 SERVINGS
1 |
pound shell-on medium shrimp |
½ |
cup chopped green onions (trimmings reserved) |
½ |
cup diced red bell pepper (trimmings reserved) |
|
Salt |
4 |
small zucchini |
6 |
ears corn |
1 |
tablespoon butter |
2 |
ounces Spanish chorizo or other mildly spicy dried sausage, diced (about 1 cup) |
½ |
cup dry white wine |
¼ |
cup heavy cream |
3 |
tablespoons thinly sliced fresh basil leaves |
Shell the shrimp, setting the shrimp aside and collecting the shells in a small saucepan with the green onion and bell pepper trimmings. Barely cover with water and bring to a simmer. Cook for 30 minutes, then remove from the heat and let steep for another 30 minutes. Season with salt to taste and strain into a measuring cup. You should have about 3 cups of shrimp stock. (Store any leftover stock, tightly covered, in the refrigerator for up to 1 week.)
Quarter the zucchini lengthwise, then slice crosswise about 38 inch thick. You should have about 4 cups.
Cut the corn from each cob. Holding each cob upright in a wide, shallow bowl, cut away the kernels with a sharp knife. Then, using the back of the knife (dull edge down), scrape any corn left on each cob into the bowl.
Melt the butter in a large skillet over medium heat. Add the chorizo and cook until well browned, about 10 minutes. Add the green onions and red bell pepper and cook until softened, about 5 minutes. Add the zucchini and shrimp and cook briefly.
Add 2 teaspoons salt and the wine. Raise the heat to high and cook until the wine is reduced to a syrup, about 5 minutes.
Add the corn and ¼ cup of the shrimp stock and reduce the liquid until the pan is nearly dry. Add another ¼ cup of the stock and the heavy cream and cook until slightly thickened and creamy, about 5 minutes. Remove the pan from the heat and stir in the basil. Taste for salt and serve.