Clam Risotto with Grilled Shrimp

SpoonFed: Via Saveur



5 cups homemade fish stock or store-bought
3 tbsp. unsalted butter
3 cloves garlic, minced
1 small shallot, minced
1 cup Arborio rice
¼ cup dry white wine
1½ cups packed baby spinach
⅓ cup clam juice
¼ cup grated parmesan
¼ 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
1½ tsp. paprika
¼ tsp. cayenne
Lime wedges, for serving


1. Heat stock in a 2-qt. saucepan over medium heat. Melt butter in a 6-qt. saucepan over medium-high heat. Add garlic and shallot; cook until soft, 3–4 minutes. Add rice; cook until lightly toasted, about 4 minutes. Stir in wine; cook until evaporated, 1–2 minutes. Add ½ cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock, ½ cup at a time and cooking until