Directions

1. Peel and devein the shrimp – yes you can buy peeled shrimp, see my discussion above.
2. Make the Risotto, keep in a warm oven while you make the shrimp and sauce. (See linkback for the recipe.)
3. In a heavy sauteé pan, I use a 16″ cast iron, preheat to medium heat and once hot, brush a layer of olive oil and sauteé the bacon until crispy, then drain on a paper towel.  Turn down the heat on the oil to medium low!
4. Leave a 1/8″ layer of bacon grease in the pan, if there isn’t enough, add a little olive oil.
5. Add the shrimp, cook for about a minute, then turn and cook for one more.  Add the vodka or wine, and ONLY sauteé until the shrimp loses its translucency and is pink, then immediately remove and set aside. If you use smaller shrimp, continuously stir in the pan and remove as soon as you see pink.
6. Add the leeks and sautee until soft, about 1 minute
7. Add the garlic and continuously stir until soft, another minute.  Do not brown the garlic, it will become bitter
8. Add the chicken stock and bring to a gentle simmer
9. Add the cream, bring to a simmer
10. Allow to simmer for about 3 minutes to thicken slightly
11. Add the hot sauce or red pepper, if using
12. Add the shrimp and arugula and stir together.
13. Add the bacon, stir, cover and set aside for 2-3 minutes to rest.

Add salt and cracked pepper to taste, serve over risotto and enjoy!

To complete the meal, serve with roasted carrots.