Directions 10 steps | 45 Minutes
Prepare the vegetable broth. Chop the carrot, potato, celery and onion into large chunks. Shell and devein the shrimp. In a large pot over high heat, add the chopped vegetables, shrimp heads, shrimp shells and olive oil. Cook for 1 minute. (See notes)
Add the cold water and lower the heat to medium. Simmer for 20 minutes. Strain and reserve the broth. Season with salt and pepper.
Make the shrimp and zucchini cream. In a large saucepan over medium heat, add the butter, onion and zucchini. Cook for 5 minutes.
Add the shrimp and cook for 2 minutes.
Increase the heat to high and flambé the pan with the dry white wine.
Transfer the mixture into the bowl of a food processor or a blender. Blend until smooth. Season with salt and pepper. Set aside.
Make the shrimp risotto. In the same pan used for the shrimp and zucchini cream, add one tablespoon of butter and rice. Cook for 2-3 minutes, until the rice granules become transparent around the edges.
Adjust the heat to medium-low and add one ladle of the reserved vegetable broth to the pan. Cook until most of the broth is absorbed and add another ladle full. Repeat until all of the broth is used, about 12 minutes.
Stir in the reserved shrimp and zucchini cream. Cook until the mixture is creamy and the rice is tender but not mushy, about 5 minutes.
Turn off the heat and stir in the remaining tablespoon of butter. Season with salt and lemon zest. Serve immediately. Enjoy!