Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                lb.  Medium shrimp
  6                 c.  Water
  2               tsp.  Salt
  1                     bay leaf
  1              slice  onion   (1/4-inch thick)
  1                     garlic clove
  1                     celery stalk
  2               tsp.  Olive oil
     1/2            c.  Thinly sliced green onions
  1 1/2             c.  Uncooked arborio rice
     1/3            c.  Dry white wine
  1                 c.  Fresh corn kernals (or frozen & thawed)
  1               tsp.  Grated lemon rind
  2              Tbsp.  Parmesan cheese
  2              Tbsp.  Fresh chopped basil
  1              Tbsp.  Margarine
  1              Tbsp.  Fresh lemon juice

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.

Nutritional Information:

4768 Calories (kcal); 526g Total Fat; (97% calories from fat); 8g Protein; 27g Carbohydrate; 17mg Cholesterol; 5607mg Sodium