Preparation:
Peel shrimp, reserving the shells; set shrimp aside. Combine reserved
shells, 6 c. water, and
the next 4 ingredients in a medium saucepan; bring to a boil. Reduce heat,
and simmer, uncovered,
for 30 minutes. Strain shrimp stock and discard solids. Return stock to pan;
bring to a simmer (do
not boil). Keep warm over low heat. Heat oil in large saucepan over medium
heat. Add greenonions; saute 1 minute. Add rice; cook 1 minute, stirring
constantly. Add wine, and cook 1 minute or until liquid is nearly absorbed,
stirring constantly. Add warm stock, 1/2 c. At a time, stirring
constantly until each portion of stock is absorbed before adding the next
(about 20 minutes total).
Add shrimp, corn, lemon rind; cook 4 minutes more until shrimp is done,
stirring constantly.
Remove from heat, and stir in remaining ingredients. |
