Clam Risotto with Grilled Shrimp | Saveur

Ingredients

• 5 cups homemade fish stock or store-bought
• 3 tbsp. unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, minced
• 1 cup Arborio rice
• ¹⁄₄ cup dry white wine
• 1 ¹⁄₂ cups packed baby spinach
• ¹⁄₃ cup clam juice
• ¹⁄₄ cup grated parmesan
• ¹⁄₄ cup heavy cream
• 20 hard-shell clams, such as littleneck or Manila, scrubbed
• Kosher salt and freshly ground black pepper, to taste
• 16 raw jumbo shrimp, peeled and deveined, tails on
• 1 ¹⁄₂ tsp. paprika
• ¹⁄₄ tsp. cayenne
• Lime wedges, for serving