Blackened Shrimp and Scallop Risotto

Peel, devein, and clean shrimp, saving heads and shells.

Sauté shrimp shells and heads until they turn bright reddish orange.

Add mirepoix (carrots, celery, onion) and aromatics. Sweat for about 3-5 minutes.

Add tomato paste and continue to sweat for another 3-5 minutes.

Add water and bring to a boil. Once boiling, reduce to a simmer and cook for 45 minutes.

Strain the stock and set aside.

Cook Arborio rice according to the risotto method.

Once halfway through, add peas if using.

Finish rice with salt to taste, Parmesan cheese, butter, and blackening spice.

Clean and completely dry shrimp and scallops.

Season with blackening spice and let rest for twenty minutes.

In a smoking hot pan, sear shrimp for 3 minutes on each side.

Sear scallops for five minutes on the presentation side, then flip and remove from heat.

Serve immediately.