Spanish Shrimp And Rice Soup

• 2 tbsp butter
• 2 None shallots, finely sliced
• 2 cloves garlic, peeled and sliced
• 1 2/3 lbs raw shrimp, peeled, tails on, shells reserved
• 2 strips bacon, chopped
• 1 tbsp smoked paprika
• 1 tsp chili flakes
• 1 sprig rosemary
• 1/2 cup dry white wine
• 2 None tomatoes, roughly chopped
• 1/2 cup arborio rice
• None None Parsley, chopped, to serve
• None None Toasted crusty bread, to serve

1. In a large saucepan, melt the butter over medium heat. Saute the shallots and garlic for 2-3 mins, until tender. Add the shrimp shells and bacon and cook for another 4-5 mins, stirring often.
2. Mix in the paprika, chili flakes and rosemary and cook for 1 min. Pour in the wine and cook for a minute more. Stir in 8 1/2 cups water and bring to a boil. Reduce the heat to low and simmer, covered, for 20 mins.
3. Strain the soup through a sieve, discarding the solids. Return to a clean pan and stir in the tomatoes and rice. Bring to a boil and simmer for 10-15 mins, until the rice is just tender.
4. Add the shrimp to the simmering soup. Cook for 2-3 mins, until cooked through, then season to taste. Serve sprinkled with parsley, with toast on the side.

butter, shallots, garlic, shrimp, bacon, paprika, chili flakes, rosemary, white wine, tomatoes, arborio rice, parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/25316 (may not work)