Shrimp Pilau

• Broth:
• 1 1/2 pounds unpeeled large shrimp
• 6 cups water
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 2 carrots with tops, each cut into 3 pieces
• 2 celery stalks, each cut into 3 pieces
• 1 onion, quartered
• Pilau:
• 3 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1/2 teaspoon crushed red pepper
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 1/2 cups uncooked long-grain rice
• 1/2 teaspoon salt
• 3 tablespoons chopped fresh parsley

1. To prepare broth, peel shrimp, reserving shells. Cover and chill shrimp. Combine shrimp shells, water, and next 7 ingredients (water through quartered onion) in a large Dutch oven; bring to a boil. Reduce heat to medium; cook until reduced to 3 cups (about 40 minutes). Strain broth through a sieve into a bowl, and discard solids.
2. To prepare pilau, heat oil in pan over medium heat. Add 1 1/2 cups chopped onion, and saute 5 minutes. Stir in red pepper and tomatoes, and cook 5 minutes. Stir in broth, rice, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Fluff rice with a fork. Stir in shrimp; cover and cook 3 minutes or until shrimp are done. Sprinkle with parsley.

shrimp, water, thyme, oregano, parsley, salt, carrots, celery stalks, onion, olive oil, onion, red pepper, tomatoes, longgrain rice, salt, parsley

Taken from www.myrecipes.com/recipe/shrimp-pilau (may not work)