Ingredients

1 pound medium shrimp, peeled, de-veined, shells reserved
1 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
2 C. water
3-1/2 C. fat free chicken broth
2 tsp. olive oil, divided
1 C. finely chopped onions
1 Tbsp. minced garlic
1/4 tsp. saffron threads
1 C. arborio, or medium grain rice
1 C. finely chopped fennel, or 1/2 C. celery
1 C. white wine
1 C. frozen peas
fennel fronds, for garnish

Cooking Instructions

Combine shrimp, 1/2 tsp. salt and 1/4 tsp. pepper in small bowl. Bring shrimp shells and water to boil in medium saucepan. Reduce heat and simmer 10 minutes. Strain broth into bowl; discard shells. Return broth to saucepan; pour in chicken broth and bring to simmer. Heat 1 tsp. oil in Dutch oven over medium heat. Cook shrimp 2 minutes, turning once, until opaque. Transfer to plate; set aside. Heat remaining 1 tsp. oil in Dutch oven; add onions and garlic. Cook, stirring, 2 minutes. Stir in saffron and rice to coat grains, 1 minute. Stir in fennel, wine, remaining 1/2 tsp. salt, and 1/4 tsp. pepper. Cook 3 to 5 minutes, until liquid is absorbed. Set aside 1/2 C. warm shrimp and chicken broth. Stir another 1 C. broth into rice. Cook, stirring, 2 minutes, until liquid is just absorbed. Gradually add remaining broth, stirring, 1/2 C. at a time, until liquid is absorbed and rice is tender, 30 to 35 minutes. Stir in reserved 1/2 C. broth mixture, peas and shrimp. Cook 5 minutes more, until heated through. Garnish with fennel fronds.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)