In a bowl, combine the Plain Greek Yogurt (1/4 cup), Curry Powder (1 1/2 teaspoon), Garlic (1/4 teaspoon), juice of the Lemon (1), Sriracha (2 dash), Smoked Paprika (1/2 teaspoon), Saffron Threads (1 pinch), and Shrimp (1 pound). Make sure the shrimp are well coated.
Cover the bowl and let the shrimp marinate in the refrigerator for 30 minutes.
Once the shrimp are done marinating, get a large rondeau pan on the stove and heat it up over medium-high heat.
Transfer the shrimp into the hot pan, marinade and all. Cook the shrimp for about 2 minutes on each side, until pink and opaque. Remove them with a slotted spoon and set them aside.
Add the Butter (1 tablespoon) to the pan and let it melt into the leftover marinade.
Pour the Arborio Rice (1 1/2 cup) into the pan and let it toast for a minute while it absorbs the buttered marinade.
Add the Red Wine (1/2 cup), Curry Powder (1/2 teaspoon), and Salt (1 pinch) to the pan. Give it a stir and let the rice completely absorb the wine.
While all of that happens, get the Chicken Stock (3 cup) into a small pot and warm it over low heat on the stove.
When the wine is all absorbed, ladle 1/4 of the warm stock into the pan and constantly stir it into the rice until it is completely absorbed. Repeat again 3 more times until the stock is all gone and absorbed into the rice. This will take about 20 minutes.
At this point get the shrimp back into the pan to warm them through along with the remaining Plain Greek Yogurt (1 tablespoon). Stir it all together to combine it into a luscious curried shrimp risotto. Take it off the heat.
Scoop the risotto into bowls, season with Salt (1 pinch), and serve! You can make a pretty presentation by forming the risotto into cakes, then taking a few shrimp and arranging them on top.