Seafood and Bay Leaf Risotto
Peel the shrimp. Keep the shells for the broth. Coarsely chop the shrimp and set aside in the refrigerator. In a large saucepan, lightly brown the garlic and pepper flakes in the oil. Add the clams a
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Ingredients
- 375 g (¾ lb) medium deveined raw shrimp, with the shell
- 4 cloves garlic, chopped
- 1 pinch crushed red pepper flakes
- 30 ml (2 tbsp) olive oil
- 1 kg (2 lb) small fresh clams, cleaned
- 5 fresh bay leaves, roughly torn or 1 sprig fresh thyme
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