Preparation / Directions:
1. Combine shrimp, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl.
2. 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 a simmer.
3. Heat 1 teaspoon oil in Dutch oven over medium heat. Cook shrimp 2 minutes, turning once, until opaque. Transfer to plate; set aside. Heat remaining 1 teaspoon 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 teaspoon salt and 1/4 teaspoon pepper. Cook 3 to 5 minutes, until liquid is absorbed.
4. Set aside 1/2 cup warm shrimp-chicken broth. Stir another 1 cup broth into rice. Cook, stirring, 2 minutes, until liquid is just absorbed. Gradually add remaining broth, stirring, 1/2 cup at a time, until liquid is absorbed and rice is tender, 30 to 35 minutes. Stir in reserved 1/2 cup broth mixture, peas and shrimp. Cook 5 minutes more, until heated through. Garnish with fennel fronds. Makes 4 servings.
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