Alaska Spot Shrimp, Saffron Pea Risotto

Alaska Spot Shrimp are special, sweet, and succulent. And if cooked correctly, they are luscious and much more tender than the common variety. So if you serve these beauties of the Pacific, you might consider making them the star of the dish: front and center. You can bury them under a rich creamy sauce or a spicy salsa and they would be great, but you just might be covering up a best kept Alaskan secret…Spot Shrimp.

They are truly Southeast Alaska’s hidden gem. Not only one of the world’s most responsibly harvested shrimp—caught in pots by small-scale fishermen—they’re also a gastronomic treasure.

With their slightly briny hint of the sea, spot shrimp taste like a sweet-buttery cross between lobster and Dungeness crab. Seafood lovers will swoon.

Alaska Spot Shrimp Recipe

Alaska Spot Shrimp, Saffron Pea Risotto

Saffron Risotto

6 c. shrimp stock/broth (see below)
1/2 t. saffron threads
2 T. olive oil
1/2 c. finely chopped shallot
1 1/2 c. arborio rice
1/2 c. dry white wine
1/3 c. parmesan, grated – plus more for serving
salt and pepper to taste
dill and mint

In one pot, bring shrimp broth to a simmer. In another heavy-bottomed sauce pot, heat olive oil over medium-high heat. Add shallot and cook until it becomes a very light golden color. Add rice and stir to coat all the grains. Add wine and cook until evaporated. Then turn down the heat and add the broth, one ladle at a time, constantly stirring as the rice absorbs the liquid.

Meanwhile, pour 1/2 cup of hot broth over the saffron in a small bowl, and let stand while cooking the risotto.

When the rice is almost al dente (about 5 minutes before it is done), add the saffron with broth. Continue to cook until tender and creamy. Remove from heat. Fold in grated Parmesan. Season to taste with salt and pepper.

This risotto should be served all’onda (like a wave), just loose enough to undulate like the sea when the pot is shaken. Add a bit more broth if necessary just before serving.

Alaska Spot Shrimp

Shrimp Stock

6 c. water
shells from 1 lb. spot shrimp
1 carrot, chopped
1 celery, chopped
2 garlic, smashed
3 scallions, chopped
handful parsley
bay leaf
1 t. salt
1/2 t. black peppercorns

Bring all ingredients to a boil then set to simmer for 45 minutes. Let cool slightly then strain through a fine-mesh sieve. (OK to add more water if needed, to make 6 cups for risotto).

English Peas

10 oz. fresh english peas (alternatively frozen)

Steam peas over boiling water for 3 minutes. When risotto is done, gently stir peas into the risotto.

Note: Trader Joe’s carries fresh English peas. They are grown in Guatemala. With its variety of microclimates and proximity to the U.S., Guatemala has emerged as an ideal place to grow specialty produce and get it quickly to market, year-round.

Spot Shrimp (Pandalus platyceros)

Paired white spots located just behind the head and in front of the tail, on the first and fifth abdominal segments, give the spot shrimp its common name.

Just before ready to serve –

Sauté peeled, room temperature shrimp for one minute per side in butter. Season with salt and pepper.

To Plate

Ladle saffron pea risotto into warm shallow bowls.

Sprinkle Parmesan around the perimeter of the dish. Arrange shrimp around the middle. Garnish with dill and mint.

Alaska Spot Shrimp, Saffron Pea Risotto