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1
Bring a large saucepan of water to a boil.
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2
Add the rice and cook, stirring a few times, until just al dente, 16 minutes.
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3
Drain well.
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4
Meanwhile, in a medium saucepan, heat the oil.
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5
Add the shrimp shells; cook over moderately high heat, stirring often, until beginning to brown, about 3 minutes.
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6
Add the chopped fennel, onion, celery, carrot, garlic, fennel seeds and Aleppo pepper and cook over moderately high heat, stirring often, until the onion is golden, about 6 minutes.
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7
Add the wine and boil until almost evaporated.
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8
Add 2 cups of the chicken stock and simmer over moderate heat for 12 minutes.
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9
Strain.
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10
In another medium saucepan, combine the cream with the saffron, 1/2 cup of the shrimp stock and the remaining 1 cup of chicken stock and bring to a simmer.
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11
Add the parboiled rice and cook over moderate heat, stirring, until the sauce has thickened and the grains are tender, about 3 minutes.
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12
Season with salt and black pepper, cover and remove from the heat.
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13
In a large skillet, bring the remaining shrimp stock to a simmer.
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14
Add the shrimp and cook over moderately low heat, turning once, until pink and curled, about 3 minutes.
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15
Remove the skillet from the heat and stir in 4 tablespoons of the butter, 1 tablespoon at a time.
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16
Season with salt and black pepper.
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17
In a small bowl, toss the sliced fennel and scallion with the lemon juice and season with salt and black pepper.
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18
Rewarm the rice and stir in the remaining 1 tablespoon of butter.
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19
Transfer the rice to shallow bowls.
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20
Spoon the shrimp and sauce over the rice.
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21
Top with the fennel salad, garnish with the thyme and serve.
