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Ingredients
2 pounds shrimp
1 large onion
1 carrot, chopped
1 stalk celery, chopped
1 tablespoon parsley
Herb bouquet
1 cups water
½ teaspoon saffron
1 clove garlic, minced
3 tablespoons unsalted butter
2 cups arborio rice
1 cup canned Italian tomatoes, chopped
1 teaspoon fresh thyme leaves
Coarse salt and freshly ground pepper to taste
1 cup dry white wine
Nutritional analysis per serving (4 servings)
93 grams carbs; 388 milligrams cholesterol; 730 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 8 grams fiber; 1367 milligrams sodium; 54 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shell the shrimp and reserve the shells. Place the shells in a large saucepan. Cut an inch off the end of the onion and add it to the saucepan with the carrot, celery, parsley and herb bouquet. Add the water and bring to a boil. Turn down and simmer gently for 20 minutes. Strain and discard the shells and vegetables. Return the stock to the saucepan.
- Step 2
Meanwhile put the saffron in a coffee cup and soften in warm water to cover for about 30 minutes. Chop the rest of the onion fine. Using a large skillet, soften the garlic and the onion in the butter. Bring the stock to a slow simmer.
- Step 3
Add the rice to the skillet and cook, stirring, until the grains are coated with the butter. Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid. Add the saffron, tomatoes and thyme. Season with salt and pepper to taste.
- Step 4
Add the stock, half a cup at a time, when the rice has absorbed the liquid. Stir continuously. Add the wine and cook, stirring continuously. Continue adding hot stock half a cup at a time and stirring until the rice is creamy and tender but al dente. Add the shrimp and cook for about five minutes, stirring until they are done. Correct seasoning and serve.
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