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1
Shell the shrimp and reserve the shells.
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2
Place the shells in a large saucepan.
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3
Cut an inch off the end of the onion and add it to the saucepan with the carrot, celery, parsley and herb bouquet.
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4
Add the water and bring to a boil.
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5
Turn down and simmer gently for 20 minutes.
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6
Strain and discard the shells and vegetables.
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7
Return the stock to the saucepan.
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8
Meanwhile put the saffron in a coffee cup and soften in warm water to cover for about 30 minutes.
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9
Chop the rest of the onion fine.
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10
Using a large skillet, soften the garlic and the onion in the butter.
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11
Bring the stock to a slow simmer.
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12
Add the rice to the skillet and cook, stirring, until the grains are coated with the butter.
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13
Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid.
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14
Add the saffron, tomatoes and thyme.
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15
Season with salt and pepper to taste.
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16
Add the stock, half a cup at a time, when the rice has absorbed the liquid.
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17
Stir continuously.
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18
Add the wine and cook, stirring continuously.
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19
Continue adding hot stock half a cup at a time and stirring until the rice is creamy and tender but al dente.
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20
Add the shrimp and cook for about five minutes, stirring until they are done.
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21
Correct seasoning and serve.
