It had been a while since I wanted to try the combination of shrimp and courgette in a risotto, and finally I had time to make it! It is such a delicious recipe, creamy and very tasty.
300 gr. de shrimp
1 mug of risotto
1 small courgette
2 mugs of stock from the shrimp
Parsley, chillies and crushed garlic
Salt to taste
Place the shrimp in boiling water and season with spices and salt.When cooked peel them, put the shells and heads back into the water. Save 2 or 3 shrimp to decorate at the end. Take the peeled onion very finely chopped and add it in a pan with the olive oil. Add the zucchini, peeled and cut into strips. Reduce the heat and add the rice. Garadually add the stock filtered, just enough not to burn or stick in the pan. Stir and add the rest of the water little by little until creamy and cooked (around 20 minutes). Taste for salt, correct seasoning and serve immediately with a shrimp on top.