Italian · Serves 2
Speaking of crustaceans, why did the shrimp cross the road? To get to the other TIDE!! Jokes aside, this recipe creates an exact replica of the meal I shared with my wife at Tony Jack's on our 15th anniversary, except even better. (No cheesy background music. Unless you're into that. Then you do you.)
Wash and dry all produce. Peel and finely chop garlic. Zest and halve lemon. Trim and thinly slice scallions, separating whites from greens.
Rinse shrimp, then pat dry with paper towels. Place in a medium bowl with half the garlic, half the lemon zest, ½ tsp sugar (1 tsp for 4 servings), a drizzle of olive oil, and as many chili flakes as you’d like. Season with salt and pepper; toss to combine.
Combine 4 cups hot water (7 cups for 4 servings) and stock concentrate in a large liquid measuring cup or bowl. Melt 1 TBSP butter (2 TBSP for 4) in a large, high-sided pan over medium-high heat. Add scallion whites and remaining garlic. Cook, stirring, until fragrant, about 1 minute. Add rice and cook, stirring, until grains are translucent, 1-2 minutes.
Add ½ cup stock mixture to pan with rice. Cook, stirring, until liquid has absorbed. Repeat with remaining stock mixture, adding ½ cup at a time and stirring until liquid has absorbed, until rice is al dente and creamy, about 20 minutes. (Depending on the size of your pan, you may need a little more or a little less liquid.) Turn off heat; taste and season with salt and pepper.
When risotto is almost finished, heat a drizzle of olive oil in a second large pan over high heat. Add shrimp mixture. Cook, flipping once or twice, until shrimp are opaque and lightly browned, 2-3 minutes. Add a squeeze of lemon juice and stir to coat.
Stir Parmesan, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice into risotto until cheese and butter are melted. Taste and season generously with salt and pepper. Divide risotto between bowls and top with shrimp, scallion greens, remaining lemon zest, and more chili flakes, if desired.
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