Back in Greece we traditionally use a local variety of rice called Carolina. It’s not so easy to find it here in Canada although some big markets got it in their Greek sections..If you cant find Carolina Rice you can use the Italian style rice.
350 to 400 gr Carolina rice
500 g medium shrimp
4 leeks chopped (the white part)
4 zucchini cut into cubes
1 red bell pepper cut into strips
2 cloves garlic minced
1 cup white wine (150 ml)
40 g butter
Oregano, salt, pepper
1 litter of water
Chopped basil or mint.
Grated Parmesan cheese
Rinse the shrimp, remove the heads, shells and set them aside.
Using a pan; saute the shells and heads with some olive oil over medium-high heat. Add 1 litter of water, salt and simmer the broth for 10-15 minutes. Strain and keep the broth aside.
Using a wide saucepan over medium heat, saute leeks with garlic for 7-10 minutes in some butter and oil. Add peppers, zucchini and stir. Add rice (rinsed and strained) and stir all the ingredients together.
Add the wine and let the alcohol to evaporate. Add a cup of broth and stir. When there is no water left in the saucepan add the second cup of broth and so on.Taste the risotto after adding 3 cups of broth so you wont overcook it.
Meanwhile use a skillet and saute shrimp with oregano and some olive oil until the shrimp get red. (4-5 minutes). Add them to risotto and stir. Add the Parmesan stir for the last time and serve immediately with some mint or parsley sprinkled on top of the dish.